A 0.39kg rump of wild Chiltern fallow from Sandy Lane Farm.
This was a pyrex and microwave triumph.
In largst pyrex season with salt (half teaspoon), pepper, sage, rosemary and marjoram, (forgot thyme), two crushed cloves of garlic and three tablespoons of virgin olive oil, juice of half a lemon. Marinated for an hour. Meat already defrosted and at room temperature.
Boiled nice potatoes, decanted to pyrex and added butter.
Microwaved chestnut mushrooms with butter.
Sear joint in hot sunflower oil.
Next time put pyrex into oven at this point.
Put seared joint into pyrex, with lid on, at 200°C for 20 minutes.
Microwaved chopped carrots with butter.
Microwaved half a conical cabbage, cur longitudinally into three sixths.
Microwaved sweet stemmed broccoli with butter.
Ensure everything is hot by reheating as necessary.
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