Finished this with a lovely warm honey, mustard and raspberry vinegar dressing.
Stuffed the pork with a light layer of sage, date and lemon and roasted on top of the ribs. Made a glorious marmitey meat juice sauce. The marrow and ginger jam was too sweet with the stuffing but will be nice with fish maybe as it was v. lemony.
Free-styled an almond sweet pastry but it backfired on me – never frick about with patisserie! Was way too short and crumbly, couldn’t roll the bugger so had to press it into the mold. The plum filling rocked though – as did the faithful old ice cream recipe.