It's been a super weekend with some wonderful warm rays of
sunshine. An incredibly British habit to constantly start conversation
off with weather, but it can't be helped when we have such little time
with the sun. And what followed this British habit was quite the British
weekend. Long walks in the park, trips to Maltby street market and
foodie treasures and a few setbacks of disappointment. A little house
trip to the zoo was thwarted when we arrived just at closing time. Not
to worry, we'd booked into a nice supper at Bumpkin, which does
beautiful seasonal British food. I was double thwarted when I had set my
eyes on the specials - pork chop with kale, only to be told as we were
ordering that all the specials had finished. 'Maybe try the pork belly?'
said the waiter I then bore a strong disliking to for the rest of the
night for not telling me earlier what was available. A delusional and internal rant was circulating around in my
head....What sort of crazy substitute is pork belly to pork chop? When
you're really happy you've made a decision for pork chops I tell you
it's a difficult thing to change your mind. I think I was irrationally
upset because I know Bumpkin do such great food, I could imagine exactly
how perfect it would have been prepared - quality produce, simply
seasoned and immaculately cooked for that memorable and moreish first
bite. I settled (hardly settled as it was very tasty) for their 'Cow
Pie' but my childish side was still yearning for something I couldn't
have. I must have looked up longingly at the specials board at least 10
times. To console myself I set my eyes on their legendary apple pie with
hazelnut crumble, which I always like to treat myself to.
THRICE
THWARTED.
The waiter failed to remember that the apple dessert was off
the menu as well. I decided to put him on my hitlist and grumble about
my crumble all the way home.
However, with
the pork chop craving still set, I decided to create something to
satisfy my cravings. Plums are a great fruit to work with, pretty much
enough varieties to mean they're always in season, and sweet and tangy
enough to add to a sauce for savoury. It's almost a twist on sweet and
sour pork, but the star anise and oyster sauce give a more darker and
sophisticated flavour. It's surprisingly quick to make, so perfect for a
mid week dish.
