On Sunday afternoon, Jac cooked up a dish with two different kinds of tinned mushrooms – champignons, “golden mushrooms” (which looked like enoki mushrooms to me), and the last of the fresh mushrooms we had in the fridge. With spring onions, peas and oyster sauce, it was my kind of dish.

During the week, the last of this mushroom dish – with the addition of fresh green beans and sugar snap peas – appeared as part of our dinner.

The green beans and sugar snap peas made the dish even better – in texture as well as taste.

Jac also roasted cubed potatoes, carrots and sweet potatoes in the oven. She seasoned the chopped root vegetables with salt and pepper and then placed them on a tray greased with extra virgin olive oil and baked them until they were tender.*

The pork steaks were also flavoured very simply – salt and pepper was all they needed, as the natural pork flavour was superb. Jac panfried them to perfection – they were tender, juicy and absolutely delicious, no sauce necessary.