Kitchen 20 - Making a proper roast....

...and serving everything at 12:30 h. Roll up your leaves and get to work. We were supposed to work in a team of four which was great because that way you could devide tasks and still see all the steps and the dish coming together.

So we calculated the roasting time for the pork - because that's what we were roasting - got the apples for the apple sauce on, barboiled some potatoes to be roasted as well and preped some parships to get some heat in the oven as well. Beans and carrots were cut and trimmed and put aside until their cooking time came around.

Funny enough juggling all these tasks at once, we still found time to make some herb butter called Maître d'hotel butter to make for the next day and to prep our tins for our Christmas cakes - YES, can you hear the bell chiming already?

Well, anyway, long story short, here is the outcome of our day's work: