Spong

Roast hot, sliced cold and then its time to Spong what is left of the Easter lamb, leg on this occasion, slightly flavoured with garlic.

Usual drill. Start by getting the Spong down from the roof, left in its private bag, but visible and to hand.

Add two ounces of red lentils to the left over stock - this probably being some or all of the fat and water from the bottom of the roasting pan, a stock cube and some more water. Simmer for a bit.

Mince up very roughly equal quantities of cold meat, unpeeled (but topped and tailed) carrots and peeled onions. Very little fat, as it happens.

Add the minced ingredients to the lentils, mix together, adding a little more water, but not enough that open water is visible at the top of the mixture.

Simmer for a further hour, stirring occasionally with a wooden spoon. Serve with boiled mashed potatoes and boiled cabbage, this last touched up with a dash of cauliflower.

Stewed apple and blackberries for dessert. Apples from Sainsbury's, blackberries from a hedge.

PS: we actually have a Spong No.10, not the No.8 model a careless reading of reference 2 might suggest. Bought from a kitchen shop in Jesus Lane in Cambridge, not far from what used to be the Pitt Club at 7A, now a Pizza Express. Perhaps somewhere in the large block which Street View says has been taken over by Patisserie Valerie. I believe that the rather pretentious looking Pitt Club used to be a place for undergraduates with money, undergraduates who really wanted to be Bullingdons at Oxford, like our great leader, but who, for one reason or another didn't quite make it.

Reference 1: https://psmv4.blogspot.com/2019/09/shin.html. The last occasion the Spong was used.

Reference 2: https://psmv4.blogspot.com/2019/06/heritage-mince.html. The last occasion the Spong was used on cold roast lamb.

Reference 3: https://psmv4.blogspot.com/2019/08/fourth-blackberries.html. Probably the end of last year's blackberry harvest.