Wow, how exciting is that title?! You’re desperate to read on, aren’t you. I wanted to make my own ham. I think all these home preserving techniques are getting lost, and the results you get are so unique and personal compared to vacuum-wrapped plasticky salt logs. I’ve started here with pork leg, very inexpensive. I then made an 85% brine […]
Read moreSummoned to a classy 70s party, I was asked to provide some canapés and I do love a challenge. The host was some mean foodie himself, so I can’t just roll up with a tube of Pringles and Iced Gems. My mind starts grinding back to the old clichés: prawn cocktail, melon and ham, glacé cherries… a little browsing and […]
Read moreI was extremely pleased with this. I knew a cold evening was coming up and that we had guests round, so I wanted something big, hearty and packed with warming flavours. I knew I had to look to tomatoey-based stews to heat the cockles. I also really wanted something paprika-y. Here’s what I came up with. I griddled some thickly-sliced […]
Read morePork belly, how I love thee so. Economical, tasty, and so absorbent for flavour. In this case it’s salt and fennel, roasted with onions and celery until juicy and crisp. Served with roast potatoes and broccoli it’s meal for a king.
Read more