Sausages, bacon, pork and ham. Oh, what a lucky wolf I am...

For anyone who doesn't recognise the quote, Roald Dahl's 'Revolting Rhymes' (and especially the audio version by Prunella Scales & Timothy West) is the best ever retelling of classic fairy tales. Supreme comedy without the faintest trace of bad language. Perfect for children because it doesn't speak down to them, but encourages their sense of the ridiculous and emphasises the absurdity of tales they are told by adults. That particular line from The Three Little Pigs always springs to mind when I'm cooking anything with pork ('The animal I really dig above all others is the pig...') Today's lunch is pig at it's finest; bacon chops prepared by the monks at Bricquebec, on the Cotentin peninsular not far from us. 

The starting point for this meal is actually a bowl of leftover potato & celeriac mash. You can use any potato mash, though - the celeriac flavour doesn't really make a huge impression here. I remember making potato cakes with my mum - they were cakes, not pancakes, more like a scone. Thick, savoury and fried in bacon fat. I'm on a bit of a leftovers kick anyway - there are few leftovers that can't be either turned into soup, eaten for supper, added to tomorrow's dinner or composted. Stale bread can be turned into breadcrumbs, Husband loves a little leftover mash in a bowl of soup, buy a cauliflower, make four portions of gratin and freeze three of them, make a big casserole and freeze two meals worth. Plan not to have leftovers - plan to use every bit of food you buy. 

Potato cakes are quick and simple. Take a bowl (about 250g) of leftover mash. Add a cup of self-raising flour (for lightness), 2 eggs, 50g of grated cheese (if you have it), salt & pepper to taste.

Combine the ingredients in a bowl. Add extra flour if needed to get a soft dough consistency. Turn out onto a heavily floured board. Sprinkle more flour on top. Shape into a 1½ cm thick cake. Cut into six sections.

Fry the cakes in oil (or whatever you prefer) until they are slightly puffy and golden, about 3-5 minutes on each side. My preferred choice of frying medium on this occasion was the juices from the bacon chops, plus a little duck fat. Served with mushrooms and a blob of ketchup, this isn't fine dining. However it is very satisfying home cooking. 

And as for the pig? Well, you might ask Red Riding Hood exactly where she acquired her pigskin travelling case.