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How to make a Scotch egg that’s a cut above the rest

I don’t think I’d be doing the humble Scotch egg an injustice to suggest that it’s got a bad reputation. The true horror of the mass produced Scotch egg, mainstay of the wet British picnic, can be...

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A raised country game pie

On rooting through the freezer, I found a pack of mixed game – pigeon breasts, venison and rabbit – right at the back. Now, I must make it clear that, whilst the fact that I’ve got game meat in my...

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How to make pancetta

I’ve skirted around the edges of this recipe for a while now. It’s not really a recipe, as such…it’s more of a chemistry experiment that involves taking something a bit bland and mediocre, adding some...

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American turkey stuffing

It’s getting close to Christmas now, and it’s about this sort of time that I start to panic about stupid things like deciding which type of stuffing to make. I’ll spend an hour or so scattering...

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A rich and spicy barbecue glaze for pork spare ribs

This is a very optimistic recipe for this time of year. It’s got an eye firmly on the summer, but somehow, its heat and warmth don’t feel completely out of place in the depths of February. Maybe...

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Cochito chiapaneco, or Mexican chilli-seasoned pot roasted pork

Pork cooked slowly for a very long time in chilli? Sounds like a good idea, right? Here’s how to do it. You’ll need some dried chillis to start with – two medium anchos and four medium guajillos....

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Goan-style pork vindaloo

This is it. This is the most abused, mistreated and misrepresented curry in the whole of the world. There isn’t another Asian dish that comes close to this one in terms of how people view it. Its...

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On simplicity, or maple syrup & citrus marinated pork chops

I’ve been on my own this week. When that happens, I don’t cook a great deal, mainly because the routine disappears. When the routine goes, so does my will to cook anything much at all. I get too...

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Chinese red-cooked pork

My kids are quite adventurous when it comes to eating. They’ll try most things, and often surprise me by eating the most unexpected of foods with relish, whilst turning their noses up at something...

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On fathers, daughters and Coca-Cola glazed ham

She wobbled and waved around, veering close to a parked car, then caught her balance and straightened the handlebars, and she was off … the first revolutions on another cyclist’s journey. Her first...

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Chorizo Scotch eggs

It’s interesting, isn’t it, how things come together? Do you find sometimes that a particular thing you did a long time ago comes back around in a spectacularly unsuspecting way? This happens to me...

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How to make pulled pork

I’m one of those people who take photos of  food to post on Instagram. I make no apologies for this – it’s what Instagram is made for, but sometimes the application of a vintage filter on a perfectly...

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How to make pancetta

I’ve skirted around the edges of this recipe for a while now. It’s not really a recipe, as such…it’s more of a chemistry experiment that involves taking something a bit bland and mediocre, adding some...

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Pork belly braised in beer, with Cajun spices

It’s good to plan ahead, and it’s even better to have something substantial sitting in the fridge ready to go for those ‘look, it’s been a long day, can’t really be bothered cooking anything at all’...

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Char sui pork

I like to be ready. Normally, this translates into having something versatile in the fridge, some sort of ‘mothership’ that could turn into a couple of meals in those situations where everybody’s...

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Anthony Bourdain’s rillettes

Rillettes is about as old-school a dish as you can get – and a tragically hard-to-find one. It gets right to the heart of what’s good: pork, pork fat, salt, and pepper. Kick off a meal with rillettes...

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