A trivet, also known as a ‘hot plate,’ is an object placed between a serving dish or bowl and a dining table, usually to protect the table from heat damage. In cooking a trivet serves the purpose of cooking a joint of meat with the same care of protecting it from the direct heat of the roasting dish.
This simple method of using vegetables can certainly enhance a dish, and can be varied using a whole array of different types of root vegetables depending on what is being cooked.
Our dinner this evening is a simple rack of British Pork from East Anglia. These pigs can always be seen scattered across the countryside when one makes car journeys along the traitorousÂ A14 en route to Ipswich or further afield to a seaside town of Southwold where our family spends a good few weeks every year.