Pork Roulade, Buttered Potatoes & The Lady of the Night
Good evening, lovely readers 
Today marks another step in my journey as a food blogger, and I’ve got to say… I’m excited. Excited to share my knowledge, my taste, my food with you, but also my stories. Because let’s be honest, there’s always a story behind any good food.
Before I get into it properly, I should probably warn you. Well, actually, you should know this by now. I like to talk… a lot 
So buckle up.
As I was saying, today’s food was inspired… well… by the fact that I was waiting for my partner to get ready to go paddle boarding, and the bugger was taking ages!! So I did what I always do, I wandered into the kitchen.
At first, I thought I’d clean, or rather tidy up. But here’s the twist, it was already clean. I know. Shocking, right?! So naturally, I did my usual thing… let’s see what’s in the fridge.
I opened the fridge, I looked, and I looked, and I looked some more. And while I was doing that, I reached over to the cupboard next to it and grabbed one of those Lion protein bars. Don’t ask why, it’s part of the process haha.
And then… BOOM.
The side dish came to me.
White cabbage.
She had to be the lady of the night 
In my head, I paired it instantly with onion and grated carrot. Lightly fried in butter, not too much, we’re classy here, then slowly cooked, finished with a drizzle of lemon and, of course, a good handful of dill.
And just like that, the lady of the night turned into this beautiful, soft, slightly caramelised, gently cooked cabbage dish… honestly, a proper star.
So then I sat down and thought… what else do I have in the house?
And suddenly, I remembered this cooking video from years back, about perfectly trimmed potatoes coated in a glossy reduced sauce with butter, garlic, and rosemary.
Yes. That was it.
That would be the second element of my dinner.
So there I was, already peeling the potatoes, thinking I’m not wasting time here.
And then… BEEEEEEF!
It hit me.
Thinly beaten beef roulade… but then I stopped.
Hold on.
I’m on a journey here. A journey of exploring.
I’ve never really been a fan of pork…
But things are changing. I’m tasting, trying, experimenting.
So I thought, why not?
Let’s use pork medallions instead.
And that’s exactly what I did.
And that, my friends, is the story behind this beautiful plate.
Pork roulade, glossy potatoes, and the undeniable lady of the night.
White Cabbage with Dill and Lemon
Ingredients
300 g white cabbage finely sliced
1 small onion thinly sliced
1 large carrot grated
10 to 15 g butter
1 to 2 tablespoons water or vegetable stock
Fresh dill
Salt and black pepper
Optional vinegar or lemon
Method
Start with a pan on medium low heat and melt the butter
Add onion with a pinch of salt and cook until soft
Add cabbage and carrot with a splash of water
Cover and cook gently
Keep the heat low and cook slowly until soft and slightly sweet
Add more water if needed
Finish with dill and lemon or vinegar
Taste and adjust seasoning
Butter Glazed Potatoes with Garlic and Rosemary
Ingredients
New potatoes
300 ml vegetable stock
300 ml water
25 to 30 g butter
2 garlic cloves
Rosemary
Salt and pepper
Method
Place potatoes in a pan with stock and water
Bring to a gentle simmer
Add garlic and rosemary and cook until tender
Reduce the liquid until concentrated
Add butter gradually and swirl the pan to create a glossy sauce
Taste and adjust seasoning
Pork Roulade in Tomato Herb Sauce
Ingredients
Pork loin thinly sliced
Mustard
Red pepper
Onion
Salt and pepper
Oil for searing
Water
Tomato purée
Herb mix
Method
Season pork and spread mustard
Add pepper and onion and roll tightly
Sear until golden
Add water, tomato purée, herbs, salt and pepper
Cover and cook slowly until tender
Finish uncovered if needed to thicken
Bringing it all together
You now have:
Soft, delicate cabbage
Glossy, buttery potatoes
Tender pork roulade
Everything balanced, everything with a purpose
Oi!
I hope you cooked it. I hope you tasted it. And most importantly, I hope your two plates were filled with the lady of the night, accompanied by THE roulade, and those soft, gentle, yet elegant potatoes.
I also truly hope you made it yours.
Maybe you added something. Maybe you changed it slightly. Maybe it turned out exactly how you wanted it to.
And if you did…
Let me know.
Because at the end of the day, that’s what cooking is about…
making something that feels right to you.
Plates for Two — real food, real stories, and a bit of chaos in the kitchen.