Cook All The Things

In another life, under another name (I think only Sharon knows me there), I've done a few lockdown Day in the Life posts. I haven't here, because there's more to life than cooking. But also because most of my days are either eat/work/eat/work/eat/tv or like yesterday.

Yesterday went:
4am: spend an hour of existential dread wondering about the rest of the world, my life, whether my much-loved job has any meaning any more etc
9am: tea, toast, Record Review and, well, I lost three hours here. No idea. Some of it was social media, and positively so. A smidge was newspapers. The rest: ?
Noon: yoga, yay
12.55: delivery that was due yesterday arrives in the midst of savasana
1pm: lunch and, well, lost a couple more hours here. Definitely more newspaper and I think some Duolingo.
3pm: slow yoga even more yay, basically an hour of permitted sleep
4.10: out of the house, en route to Waitrose
4.45: queue at Waitrose
5.15: out of Waitrose with steamed up glasses and wild stress and a heavy bag
5.45: home and unpack and fit everything possible into the fridge and COOK ALL THE THINGS
6.55: quickie post for CK Cocktail House
7pm: CK cocktail hour, while also trying to eat ALL THE THINGS
8pm onwards: Eurovision and wine, mostly. Realise how bad things are in the world because that show was designed with an assumption someone involved might die before transmission, wasn't it? Cry about the image of the Campidoglio lit up (no idea why there specifically, but eh, emotional)
12.30: sleep

But let's break down COOK ALL THE THINGS. May have got slightly overexcited about green things. It was mostly covering stuff in oil and roasting it, but still. Also, contains a MARINADE WARNING. Should have started this yesterday, apparently.

Asparagus: snap off the tough ends; oil, salt, baking tray. 30 mins at 200degrees
Wet garlic: cut off the stalk, wrap in foil; on top add a smidge of oil, salt, 45 mins at 200 degrees
Potato wedges: chunk, oil, salt, 45 mins at 200 degrees
Roasted carrots: these were Chantenay so no prep needed; slight oil, slight salt, cumin, coriander, garlic cloves, splash of water; wrap in foil, 45 minutes at 200degrees [this is for lunches and I may explain some other day]
Lemon and bay posset: it's like an addiction and I'm sorry I ever tried it, but it's so quick I can do it alongside the rest
Pea puree: take frozen peas, boil 2 mins, drain, blend with lemon juice, mint leaves and seasoning

It got a bit tight for sideboard space at this point

Anyone know where you can buy replacement blender goblets because this one is not going to survive lockdown

Wild garlic relish: chop wild garlic, mix with lemon juice, oil, seasoning

And the actual recipe: pork burgers. Mix minced pork with 3 tbsps Marsala, 1tsp smoked paprika, 1 tsp fennel seeds. Leave to marinade for A WHOLE DAY wait, what? This wasn't the ideal straight from the supermarket onto the plate recipe that I had assumed. Oh well. They marinaded about 40 minutes.

Form into burgers (4 per fairly standard supermarket pack). Then cook on a medium-low heat 8 mins on either side.

Assemble using a burger bun per burger, add mayo [or don't, add your random wild garlic relish], pea puree, and a burger. Eat with roasted asparagus and garlic on the side, and potato wedges. Have a good evening.

I would recommend making this when you have more than an hour until a very important cocktail meeting.