We’ve all been there. Bought a whole chicken to roast and then, thriftily, make soup or curry with the remnants. But it never happens. Any attempts at culinary utopia are quashed by limited time and limited butchery skills. However, fear not, for that’s about to change. With a simple chopping board and a knife it’s […]

Shin: A cut of beef that might not be on every radar however, it certainly should. If you’re planning a recipe that uses diced or stewing beef, use this instead. Cooking times may have to be extended slightly but the trade of for the depth of flavour is certainly worth it. Ask your butcher as […]

Prefect pork crackling, for some people it’s a thing of legend and yore. In reality it’s not that hard to muster up – there’s just a few simple things you need to do before you whack out the plates and eating irons. So without further ado; dig out your salt pots, tea towels and possibly […]

Tomatoes are a member of the nightshade family and thus related to aubergines, peppers and chillies. Originally from South America they were first recorded as being eaten in the United Kingdom in the 1590s. Technically tomatoes are actually berries and therefore fruit, however for culinary purposes we have become accustomed to thinking of them as […]

As an ex sheep farmer I have a slight soft spot for lamb. Not much of a surprise there! Through supplying restaurants and private individuals over the past couple of years a very clear trend started to emerge: restaurants LOVE shoulder, belly and neck. Households? Not so much, give them a leg of lamb any […]