Traditional shepherds (also cottage) pie originated from frugality, a way of making the traditional Sunday roast go further. Leftover meat was stripped from the bones, bound with vegetables and gravy and then topped with mashed potatoes. It’s easy to see … Continue reading
I went to my local farmer’s market the other day and saw pork hocks for sale. It’s not something I have cooked before but its a cheap cut and produces lovely melt in the mouth meat if cooked long and … Continue reading
Never run before you can walk goes the saying so I decided to start down the road to porky umaminess with a simple task, dry curing my own bacon. Dry curing is incredibly simple, it involves coating the pork in … Continue reading
