This makes a sensational brunch – the key to the theatre is to get the amount of brandy right. Too little and it will barely …
If you’ve never been to San Sebastian then put it on your list – nowhere else covers my 2 favourite hobbies of eating and drinking …
Trust me, once you get into the habit of making your own slaw, the sloppy muck they sell in your local supermarket just wont cut …
Long time readers will remember the old list of ingredients for my chilli – this updated version simplifies things (a little) and is still an …
Beef Ribs offer a lot of the beefy goodness of a brisket, but without the hefty price tag or the availability problems here in the …
Although I have so far only made this as back bacon, I think it’s a great candidate for doing a proper ‘American’ style belly. Those …
This is an interesting cure that makes perfect breakfast bacon. I like this as back bacon as it makes brilliant bacon butties. The coffee flavour …
Curing bacon is not difficult. This recipe is a winner – cold smoked afterwards and then left to mature for a week or two I …
Making your own authentic Salt Beef is fairly easy – particularly if you use the equilibrium brining technique described below. If you’re in the UK …
Curing bacon is not difficult. Buy a nice lump of pork belly, coat with cure, refrigerate, turn every day, done. Turning bacon into pancetta essentially …
