After a long week, mainly filled with dreaming up and cooking up seasonal summer dishes, The Boy and I were in need of a good curry and were determined not to give up on our newly found self-sustainable lifestyle in favour of a takeaway. I've made a number of Thai curries from scratch in the past but decided it was high-time I attempted to make an Indian curry paste. A trip to Radmore Farm Shop for some locally reared lamb was all the incentive I needed to give it a try. I also picked up some green beans (regrettably, a little early for the British season so imported would have to do) and some fresh ripe tomatoes (UK grown) to add to the sauce.

Best of British 

The Boy and I agreed to contribute the main course to a great British feast, prepared in honour of the Queen's Diamond Jubilee which we celebrated with my family in a big house in the heart of Derbyshire. After searching for three kilos of fantastic quality British pork belly, we finally procured a great slab of juicy meat topped with a thick slice of plump fat and skin from Cambridge Farmers' Outlet on Lensfield Road and set about making plans for roasting this bad boy.