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@clefty
Turned out lovely, it was nommed before I could get a pic of it though.
The lemon and lime zest really helps render the fat down and gives it a nice citrussy kick.
Also got a about a pint of lovely fat from it, which is being frozen in a silicon muffin mold and will keep me in crispy spuds for a good few months.
Garlic sprouts sound interesting - might be the only way I get Mike to eat them - how do you do them?
We had roast spuds, parsnips and carrots. Chesnut and cranberry stuffing.
The Xmas pud that Mike made last Jan was also a triumph!
#foodcoma