More on trotters, a bit of ragu, then curry

So reserved the liquid from cooking pig's feet, got a tiny amount of meat, as the article said, front trotter have nearly no meat, got a tablespoon full from 3 trotters, so made a tiny terrine, with mustard, will try later.  Once the liquid has chilled, got a good couple of tablespoons of pork fat and about a litre of jellified pork stock, frozen half, will use the rest with beans and probably chorizo.

Making 3 or 4 portions of ragu in pressure cooker at the moment and have lamb pieces marinading overnight in yoghurt and garam massala for a curry tonight.  Usually make chappati, but fancy a go at naan, been a bit hit and miss in the past, but will try again.