QUITE a lot I wanna get done before my shift in the village shop at 1pm.

Once the routine stuff’s done I make up a batch of Cajun spice mix then add a load of it – and a heap of other ingredients – to some diced pork shoulder and stick it in the fridge. I’ll mince it later, refrigerate overnight and make some Andouille sausage tomorrow.

The other job is building the bike shed. It’s a two-person job so Margaret gives me a hand and we get the main panels sorted before it’s time to mince the pork and get some sandwiches made to take to the shop.

I’m in the shop ‘til 8pm then dash home to get the grill on for some Vietnamese beef…

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