Pancetta-wrapped Asparagus

Image of home-cured and smoked pancetta

We’ve been on a roll since we did a smoking and curing course with Marsh Pig Salami a few months ago. We’ve been making batches of our own bacon and pancetta and it’s so good I don’t think we’ll ever go back to shop-bought.

Our first pancetta has just finished curing and I couldn’t think of a better way to use it than to wrap it round our home-grown asparagus. Continue reading

Chicken Liver Paté

If you don’t like gore or anything with a remotely slithery texture, this is not the recipe for you. Not as the cook, anyway. Look away now.

My husband just walked past the chopping block making gagging noises. There’s nothing attractive about raw chicken livers – not until they’re cooked in something like this paté – then they can be a knockout. Continue reading