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
I know, another recipe for hummus, but this one has a secret ingredient that lifts it out of the ordinary. I got the idea from my friend Jane O’B, who makes the best hummus I’ve ever eaten. Her husband makes the world’s best meatloaf, too, but that’s another story. Continue reading
Whoever first thought this up deserves culinary canonisation.
Instead of going to all the trouble of making puff pastry vol-au-vents or shortcrust shells, just buy the sort of white sliced loaf that would, I’m sure, never normally sully your lips. Continue reading
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