The Elms, Suffolk

Melon & Parma Ham Breakfast: Cereal & Muesli Lunch: Melon & Parma Ham Dinner: BBQ Pork Chops, Patata al Forno (roasted with Garlic & Rosemary, Baked Brocolli Lunch: Part of the 'vegetable box' supplied from the Bedfield & Monk Soham volunteers contained a small canteloupe melon. It was much sweeter than expected. Dinner: Thick-cut bone-in Pork chops, Brined for a few hours in water with a teaspoon of table salt, a little optional sugar and herbs, dried or otherwise.  1 tablespoon of salt to 200ml of water (rock or sea salt is best, but regular salt will do) and any herbs that suit the meat (rosemary/sage/thyme/oregano/bay etc). Bring to the boil, or stir very well if you are short of time, and let cool. Add the pork for at least 2 hours or overnight. We brine pork, chicken and turkey this way. It makes such a difference. Brined Pork Chop on the BBQ Broccoli: Cut into small florets, dice the stalk.  Make a vinaigrette from 2 tablespoon...