Inspired by the recent CS FB share of Daniela Soto-Innes, Pork tail via Joule (12 hr bones removed, 3 hrs Joule, then removed and fried in a curry & chilli batter), served with a curry/mole/butternut squash sauce (supported with pork and veg stocks), seed medley, acidic salad (red onion pickled pineapple, pear vinegar pickled kale, and pickled red onions) and corn and rich as bleep biscuits. For desert apple crumble and vanilla ice cream (crumble similar to CS fruit crumble with brown sugar and hazelnut praline).
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