Pork Recipes

Roasted Pork Leg with Quince, Braised Red Cabbage & Creamed Sprouts

By
Overhead view of roasted pork leg on quinces and apples.

Roasted Pork Leg Recipe: Roasted Pork Leg with Quince, Braised Red Cabbage, and Creamed Sprouts: A feast of a meal, with a perfectly roasted joint of pork at its heart, this dish makes a fitting and delicious alternative to turkey for your Christmas dinner table.

While pork leg might not be the first choice that comes to mind for a celebratory meal, it deserves a place in the spotlight. With lean, flavourful meat, a generous cover of fat, and a rind that transforms into irresistible crackling, it’s a cut that shines when handled with care.

This roasted pork leg recipe was created with the festive season in mind, but its warming flavours and hearty accompaniments make it just as suitable throughout the winter months. If you’re looking to impress your guests with something a little different, this pork leg roast with quince, braised red cabbage, and creamed sprouts is a celebration-worthy centrepiece.

Serves: 10-12

Cook time: 4 hours

Ingredients

Red Cabbage

Creamed Sprouts

Roast Potatoes

Apple Sauce

For a slightly sweeter flavour, you can mix Bramley apples with a dessert variety such as Cox’s Orange Pippin or Braeburn.

Method

Preparing and Roasting the Pork

  1. Prepare the Seasoning: Place the black peppercorns and fennel seeds in a small dry pan over medium heat. Toast the spices for 3–4 minutes until fragrant. Transfer to a pestle and mortar and grind to a fine consistency. Add 2 tablespoons of sea salt and mix thoroughly.
  2. Season the Pork: Rub the prepared seasoning all over the pork leg joint. Leave the joint uncovered and out of the fridge for about 3 hours to come to room temperature.
  3. Prepare the Roasting Tray: Preheat your oven to 210°C. Arrange the quartered quinces, shallots, and sage in a large roasting tray, seasoning lightly with sea salt.
  4. Assemble the Dish: Drizzle a little olive oil over the pork leg joint and place it in the roasting tray, nestled among the quinces and shallots. Pour the cider and 200ml of chicken stock into the tray.
  5. Initial High-Heat Roast: Place the tray in the oven and roast for 15 minutes at 210°C to start developing crispy crackling.
  6. Lower Temperature for Slow Cooking: Reduce the oven temperature to 145°C and continue roasting for 2–2 ¼ hours, or until the internal temperature of the pork reads 54–56°C on a meat thermometer.
  7. Final High-Heat Blast: Remove the tray from the oven and increase the temperature to 220°C. Once preheated, return the tray to the oven for 10–12 minutes. This final step will crisp the crackling further and bring the internal temperature to 58–60°C.
  8. Rest the Pork: Remove the pork, quinces, and shallots from the tray. Rest the pork for at least 1 hour. During this time, the internal temperature will rise to the mid-60s, ideal for tender and juicy meat.
  9. Make the Gravy: Place the roasting tray over high heat and add 500ml of fresh chicken stock. Simmer gently, scraping the pan to release any caramelised bits, until the gravy thickens to a desirable consistency. The gravy should be rich, sweet, and infused with the essence of the roasted quinces.
  10. Serve: Carve the rested pork and serve with the roasted quinces, shallots, and a generous helping of gravy.

For the Red Cabbage

  1. Prepare the Cabbage: Remove any bruised outer leaves from the cabbage. Cut it into quarters and remove the root from the base. Coarsely shred the cabbage and place it in a large casserole dish. Season generously with sea salt and leave to sit for 15 minutes.
  2. Preheat the Oven: Set your oven to 150°C.
  3. Add Ingredients: Add all the remaining ingredients to the casserole. Using your hands, mix everything thoroughly to ensure the cabbage is evenly coated with the seasonings and liquids.
  4. Start Cooking: Place the casserole over medium heat and bring the mixture to a gentle simmer. Cover with a lid and transfer it to the preheated oven.
  5. Cook and Stir: Cook for 2 hours, stirring halfway through to ensure even cooking and to coat the cabbage in the juices.
  6. Finish and Adjust: After 2 hours, remove the casserole from the oven. Taste the red cabbage and adjust the seasoning if needed, adding more salt, sugar, or lemon juice to balance the flavours.
  7. Prepare in Advance (Optional): This dish can be prepared a day ahead, as the flavours often deepen and improve when left overnight. Simply reheat gently before serving.

For the Apple Sauce

  1. Brown the Butter: Place the butter and star anise in a suitably sized pan over medium heat. Cook until the butter just begins to brown, releasing a nutty aroma.
  2. Add the Ingredients: Add the apples, cider, sugar, and a pinch of salt to the pan. Stir everything together until well combined.
  3. Cook the Apples: Cover the pan with a lid and cook on medium heat for 6–7 minutes, allowing the apples to soften and release their juices.
  4. Rest the Sauce: Turn off the heat and leave the pan covered for 10 minutes. This resting time allows the flavours to meld and the apples to soften further.
  5. Stir and Adjust: Remove the lid, stir the mixture thoroughly, and check for seasoning. Adjust with more sugar, salt, or a squeeze of lemon juice if needed. If some of the apples at the bottom of the pan have caramelised, this adds a delicious depth of flavour – no need to worry.
  6. Serve: Serve the apple sauce warm as a perfect accompaniment to roast pork, or cool and store for later use.

For the Creamed Sprouts

  1. Blanch the Sprouts: Bring a large pan of well-salted water to the boil. Blanch the Brussels sprouts for about 4 minutes, then drain thoroughly in a colander.
  2. Cook the Lardons: Heat a wide, heavy-bottomed pan over medium heat. Add 1 tablespoon of olive oil, then the bacon lardons. Cook for about 8 minutes, stirring occasionally, until golden, caramelised, and swimming in their own fat.
  3. Sauté the Sprouts: Increase the heat to high and carefully add the blanched sprouts to the pan. Season with a pinch of salt, several grinds of black pepper, and a grating of nutmeg. Cook for 5 minutes over high heat, stirring regularly, until some of the sprouts pick up a light char.
  4. Add the Cream: Pour in the double cream along with a splash of water. Reduce the heat to low and simmer gently for another 5 minutes, allowing the flavours to meld.
  5. Bake in the Oven: Preheat your oven to 180°C. Transfer the pan to the oven and bake for 15 minutes until the cream thickens slightly and the sprouts are tender.
  6. Cool and Serve: Remove the pan from the oven and let it cool slightly before serving. These creamy, caramelised sprouts pair beautifully with roast pork or other hearty dishes.

For the Roast Potatoes

  1. Prepare the Potatoes: Place the peeled and chopped potatoes in a pot of cold water. Season generously with sea salt and set the pot over high heat with a lid on.
  2. Parboil the Potatoes: Once the water reaches a simmer, reduce the heat and cook the potatoes for 12–15 minutes, or until they are just tender.
  3. Cool the Potatoes: Drain the potatoes in a colander, then lay them flat on a tray to cool completely. This helps them dry out and creates a better surface for crisping.
  4. Preheat the Oven: Preheat the oven to 200°C.
  5. Heat the Fat: Divide the duck fat evenly between two large roasting trays and place them in the oven to heat for 10 minutes. The fat should be smoking hot before adding the potatoes.
  6. Coat the Potatoes: Carefully remove the trays from the oven. Divide the potatoes between the two trays, scattering the crushed garlic and sage leaves over the top. Turn the potatoes in the hot fat using a spatula to coat them evenly.
  7. Start Roasting: Return the trays to the oven and reduce the temperature to 180°C. Roast for 12 minutes.
  8. Turn and Roast Again: Remove the trays from the oven and use a spatula to turn the potatoes. Roast for another 12 minutes. Repeat this step twice more, turning the potatoes each time to ensure even browning and crispness.
  9. Drain Excess Fat: Once the potatoes are golden brown and crispy, remove the trays from the oven and carefully drain off any excess fat.
  10. Serve: Serve the roast potatoes hot, with their crispy exterior and fluffy interior making them the perfect side dish.

Order meat online

For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.

Instagram

  • We are firmly of the belief that our pork is as good as it has ever been, the breeding, the rearing, the dry ageing and of course the butchery. All of it functioning in harmony to provide us with some high-grade pork. Loin chops seem to be having their moment in the sun, currently a firm favourite amongst our restaurant community, and rightly so. A classic; the leaner eye meat enveloped by a lovely cover of fat, cut thick and cooked well, they are so, so good. A little less well known, but no less delicious, and a cracking option for sharing, our shoulder chops are a slightly different beast. We split our shoulders in half and age the so-called Boston butt, when ready, the shoulder chops are cut from this section. The eye meat is made up of the collar or neck fillet and has excellent natural marbling. You then get a little of the blade and the muscles that surround it, this is darker, more richly flavoured meat. You still get the cover of fat, which, once rendered, tastes incredible. All in all, a fantastic sharing chop and a slight point of difference from the loin chops. Both supremely delicious!
  • The process of developing a dish with chefs is a rewarding one, made all the more so when we have the chance to eat the end product. As was the case here upon a recent (ish) visit to @rambutan_ldn Conversations around the best steak to use for this dish began months ago and we were able to offer our expert advice as Sofia and her team fine-tuned the balance of flavours, spices and textures. A few different cuts were trialled, and, in the end, it was our rump steaks which triumphed! Their flavour and fat able to be carried by that rich and deep curry sauce, with brighter notes and acidity being offered up by the parsley temper and little pearls of onion. It is truly a triumph. A marriage of Yorkshire beef and traditional Sri Lankan flavours and we couldn’t be prouder to see it on the menu and being enjoyed by their lucky guests!
  • What salt should you use when cooking steaks and chops? Does it matter? Well, we have, in the past, taken some heat in the comments from people saying that we are using the wrong salt on our steaks. “You should be using fine salt!”, “flaky salt on steaks!! NO WAY!”, “It just falls off!”, to give you a few examples. So, to put the debate to bed we undertook an extremely controlled, scientific experiment to determine which salt is the best salt to use on your steaks. In a field, with a piece of goose skirt, a barbecue and two varieties of sea salt (that’s one important detail, to use sea salt, not table salt) and a desire to eat well seasoned steak. Poor us! Watch the video to find our conclusions, which will also feature in an academic journal soon – a seminal piece of scientific research. #sodiyum #flakysalt4life
  • A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
  • Take a little inspiration from our very own grill master @grylos when it comes to cooking your big, bone in steaks. This method takes time, skill and plenty of patience but the result is a deep, dark char, beautiful blushing pink flesh and melting buttery fat. We can safely say, after this day we spent in the field, that it is well worth the effort. Close to steak perfection. Plus, he knocked up a charred spring vegetable green sauce, which was an ideal foil for that most delicious of steaks – clever boy. The idea is to spend time building a char and crust with many short visits to the hottest part of the grill, interspersed with time away from the grill, somewhere warm, slowly coming up to temperature. Placing it directly on the coals at the end is a bit of a gimmick, however, it did yield excellent results, so maybe give it a go (only if you have good quality charcoal though!)! Steak perfection!!
  • To our friends down south, you might have noticed Yorkshire is still a good few weeks behind the march towards summer. The trees are only just coming into leaf in the Dales, especially up in Upper Wharfedale, and that gives us a little more time with the wild garlic. Here is @grylos with what feels like one of his best ideas to date. A proper use of those essential carcass balance cuts. Lamb hearts, though this would work just as well with tongues, sweetbreads or liver. Cooked simply, well seasoned, finished with a little lemon. Alongside it, wild garlic taken from the darker, shaded parts of the woodland where it is still fresh. Even if it has started to turn, it holds up. Treated like spinach, wilted down, then cooked with oil, salt and cream, left to reduce until it becomes rich and full of flavour. A brilliant little starter for our chefs blackboards, and something that will more than hold its own at home. A dish for the season, if ever there was one.
  • We are reaching the end of our wild garlic sausages, as the season begins to slip away and only the deeper, shaded pockets of woodland still offer the tender leaves we rely on. It is from these cooler, quieter areas that we are still able to gather what we need, though even here the plants are beginning to turn, and once the flowers arrive, the flavour shifts and our time with wild garlic comes to a close for another year. As ever, we follow the season rather than stretch it, working with what is left while it is still at its best, which means if you have been enjoying them, or have been meaning to try them, now is the time to cook them or put a few aside for later. Before long, they will be gone, and we will wait for spring to bring them back again.
  • A while back we had the pleasure of visiting @petea25 at the @cantonarms Arms, where we spoke about their ever evolving menu, a place that is not afraid to cook things until they are gone and then move on to something new. We saw how they treated the Swaledale pork chop, and it told you everything you needed to know. Cooked with care, handled properly, and full of flavour. It was, simply, delicious.
@swaledalebutchers
@swaledalebutchers
•
Follow
We are firmly of the belief that our pork is as good as it has ever been, the breeding, the rearing, the dry ageing and of course the butchery. All of it functioning in harmony to provide us with some high-grade pork. Loin chops seem to be having their moment in the sun, currently a firm favourite amongst our restaurant community, and rightly so. A classic; the leaner eye meat enveloped by a lovely cover of fat, cut thick and cooked well, they are so, so good. A little less well known, but no less delicious, and a cracking option for sharing, our shoulder chops are a slightly different beast. We split our shoulders in half and age the so-called Boston butt, when ready, the shoulder chops are cut from this section. The eye meat is made up of the collar or neck fillet and has excellent natural marbling. You then get a little of the blade and the muscles that surround it, this is darker, more richly flavoured meat. You still get the cover of fat, which, once rendered, tastes incredible. All in all, a fantastic sharing chop and a slight point of difference from the loin chops. Both supremely delicious!
6 days ago
897
View on Instagram |
1/8
@swaledalebutchers
@swaledalebutchers
•
Follow
The process of developing a dish with chefs is a rewarding one, made all the more so when we have the chance to eat the end product. As was the case here upon a recent (ish) visit to @rambutan_ldn Conversations around the best steak to use for this dish began months ago and we were able to offer our expert advice as Sofia and her team fine-tuned the balance of flavours, spices and textures. A few different cuts were trialled, and, in the end, it was our rump steaks which triumphed! Their flavour and fat able to be carried by that rich and deep curry sauce, with brighter notes and acidity being offered up by the parsley temper and little pearls of onion. It is truly a triumph. A marriage of Yorkshire beef and traditional Sri Lankan flavours and we couldn’t be prouder to see it on the menu and being enjoyed by their lucky guests!
2 weeks ago
745
View on Instagram |
2/8
@swaledalebutchers
@swaledalebutchers
•
Follow
What salt should you use when cooking steaks and chops? Does it matter? Well, we have, in the past, taken some heat in the comments from people saying that we are using the wrong salt on our steaks. “You should be using fine salt!”, “flaky salt on steaks!! NO WAY!”, “It just falls off!”, to give you a few examples. So, to put the debate to bed we undertook an extremely controlled, scientific experiment to determine which salt is the best salt to use on your steaks. In a field, with a piece of goose skirt, a barbecue and two varieties of sea salt (that’s one important detail, to use sea salt, not table salt) and a desire to eat well seasoned steak. Poor us! Watch the video to find our conclusions, which will also feature in an academic journal soon – a seminal piece of scientific research. #sodiyum #flakysalt4life
2 weeks ago
13215
View on Instagram |
3/8
A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
@swaledalebutchers
@swaledalebutchers
•
Follow
A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
3 weeks ago
462
View on Instagram |
4/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Take a little inspiration from our very own grill master @grylos when it comes to cooking your big, bone in steaks. This method takes time, skill and plenty of patience but the result is a deep, dark char, beautiful blushing pink flesh and melting buttery fat. We can safely say, after this day we spent in the field, that it is well worth the effort. Close to steak perfection. Plus, he knocked up a charred spring vegetable green sauce, which was an ideal foil for that most delicious of steaks – clever boy. The idea is to spend time building a char and crust with many short visits to the hottest part of the grill, interspersed with time away from the grill, somewhere warm, slowly coming up to temperature. Placing it directly on the coals at the end is a bit of a gimmick, however, it did yield excellent results, so maybe give it a go (only if you have good quality charcoal though!)! Steak perfection!!
1 month ago
1,28932
View on Instagram |
5/8
@swaledalebutchers
@swaledalebutchers
•
Follow
To our friends down south, you might have noticed Yorkshire is still a good few weeks behind the march towards summer. The trees are only just coming into leaf in the Dales, especially up in Upper Wharfedale, and that gives us a little more time with the wild garlic. Here is @grylos with what feels like one of his best ideas to date. A proper use of those essential carcass balance cuts. Lamb hearts, though this would work just as well with tongues, sweetbreads or liver. Cooked simply, well seasoned, finished with a little lemon. Alongside it, wild garlic taken from the darker, shaded parts of the woodland where it is still fresh. Even if it has started to turn, it holds up. Treated like spinach, wilted down, then cooked with oil, salt and cream, left to reduce until it becomes rich and full of flavour. A brilliant little starter for our chefs blackboards, and something that will more than hold its own at home. A dish for the season, if ever there was one.
1 month ago
1839
View on Instagram |
6/8
We are reaching the end of our wild garlic sausages, as the season begins to slip away and only the deeper, shaded pockets of woodland still offer the tender leaves we rely on. It is from these cooler, quieter areas that we are still able to gather what we need, though even here the plants are beginning to turn, and once the flowers arrive, the flavour shifts and our time with wild garlic comes to a close for another year. As ever, we follow the season rather than stretch it, working with what is left while it is still at its best, which means if you have been enjoying them, or have been meaning to try them, now is the time to cook them or put a few aside for later. Before long, they will be gone, and we will wait for spring to bring them back again.
We are reaching the end of our wild garlic sausages, as the season begins to slip away and only the deeper, shaded pockets of woodland still offer the tender leaves we rely on. It is from these cooler, quieter areas that we are still able to gather what we need, though even here the plants are beginning to turn, and once the flowers arrive, the flavour shifts and our time with wild garlic comes to a close for another year. As ever, we follow the season rather than stretch it, working with what is left while it is still at its best, which means if you have been enjoying them, or have been meaning to try them, now is the time to cook them or put a few aside for later. Before long, they will be gone, and we will wait for spring to bring them back again.
We are reaching the end of our wild garlic sausages, as the season begins to slip away and only the deeper, shaded pockets of woodland still offer the tender leaves we rely on. It is from these cooler, quieter areas that we are still able to gather what we need, though even here the plants are beginning to turn, and once the flowers arrive, the flavour shifts and our time with wild garlic comes to a close for another year. As ever, we follow the season rather than stretch it, working with what is left while it is still at its best, which means if you have been enjoying them, or have been meaning to try them, now is the time to cook them or put a few aside for later. Before long, they will be gone, and we will wait for spring to bring them back again.
@swaledalebutchers
@swaledalebutchers
•
Follow
We are reaching the end of our wild garlic sausages, as the season begins to slip away and only the deeper, shaded pockets of woodland still offer the tender leaves we rely on. It is from these cooler, quieter areas that we are still able to gather what we need, though even here the plants are beginning to turn, and once the flowers arrive, the flavour shifts and our time with wild garlic comes to a close for another year. As ever, we follow the season rather than stretch it, working with what is left while it is still at its best, which means if you have been enjoying them, or have been meaning to try them, now is the time to cook them or put a few aside for later. Before long, they will be gone, and we will wait for spring to bring them back again.
1 month ago
761
View on Instagram |
7/8
@swaledalebutchers
@swaledalebutchers
•
Follow
A while back we had the pleasure of visiting @petea25 at the @cantonarms Arms, where we spoke about their ever evolving menu, a place that is not afraid to cook things until they are gone and then move on to something new. We saw how they treated the Swaledale pork chop, and it told you everything you needed to know. Cooked with care, handled properly, and full of flavour. It was, simply, delicious.
2 months ago
38110
View on Instagram |
8/8