17.08.08: Pork piccata, potatoes and spinach

Sunday can't get much tastier: the pork version of Ramsay's veal piccata, lush with capers and créme fraiche, made boiled potatoes and spinach steamed with nutmeg feel like swank restaurant fare. The salad borrowed panache from some asparagus grilled earlier for lunch, plus radishes, leftover lime-zest beets, and lots of curly, spicy watercress.

HE SAYS: A winter-warmer-comfort-food-esque dinner in August - with the summer we've had it's not so strange. The pork was tender and perfectly seared on both sides, and the gravy was so moreish with the capers adding that extra rich deliciousness, I thank the lord for those spuds which helped mop up that tasty elixir of life. The asparagus injected the salad with bold, salty chargrilled yumminess that played well with the can't-be-beat beets.

SHE SAYS: It's that Sunday dinner feeling...kinda brown, kinda roasty, kinda salty, kinda creamy...offset by some virtuous veg. I'm always a little concerned about cooking pork and tend to nurse it along to a cardboard consistency, but this batch retained a nominal tenderness. The sauce was a little thin compared to previous efforts, but pooled nicely throughout the plate. Potatoes and spinach made excellent sauce conveyors, and the potats themselves had a nutty, sweet flavour (charlottes?).