Becky a 30 something old Brit , living in Nottingham,UK, Though this blog and I started our lives in Bristol.
I love to cook with seasonal fresh and often wild ingredients from foraged ingredients from the city and country.
If you like what you see or have some suggestions please send me an email at firstname.lastname@example.org or leave a comment on my blog
Category Archives: Pork
For a bargain joints you really cannot beat a gammon hock ( smoked or unsmoked) less than £2 a piece. They do need some slow low cooking to ensure the flakiest meat and rich stock. In winter you can use … Continue reading
Just because it’s summer doesn’t mean I want to give up big Sunday roast joint ( if only for the leftovers) . In summer though, out go the vegetables and in come the lighter salad ingredients . This weekend we … Continue reading
I was wittering away to someone on the phone about how I had adopted the East Midlands – leaving behind my south-western ways since heading up here to be with Nick . To be honest that fact that the produce … Continue reading
This was lunch for the family , Nick working from home , and my mum on a stopover from York to Bristol bearing gifts of purple sprouting broccoli , kale and from my aunt Lizzie Yorkshire Forced Rhubarb – recipes … Continue reading
Since discovering how easily the slow cooker produces pulled pork, I have been dying to try another recipe. Having shown almost superhuman self restraint in leaving it almost a month since the Chipolte Pork Tacos , I rewarded the household … Continue reading
One of the greatest meals I ever ate was a slow roasted piece of Welsh belly pork . Though incredibly simple, it was the first meal my boyfreind and I ever cooked together. It was November and we were staying … Continue reading
This is the second recipes from the Cévennes region following on from Spatchcocked Guinea Fowl with Rosemary and Pancetta . These recipes were provided by Rosy Thornton to complement her new Tapestry of Love. The book is set in this … Continue reading
Adobo is a method of cookery from the Philippines characterised by stewing meat in vinegar, at first glance I thought it might be overpowering but cooking mellows the vinegar and it perfectly tenderises the meat . The vinegar in adobo … Continue reading
This was my first attempt at making a pulled pork, so I was instinctively working out a way of cooking rather than following a recipe. In the end it was incredibly simple; slow cooking followed by roasting leaves moist tender … Continue reading
One of the secrets most food bloggers learn pretty quickly is if you are cooking something that if you suspect might not photograph well in it’s final presentation e.g brown stew , then take plenty of pictures of the preparation … Continue reading