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 […]


Meat should be marbled. If you’re not quite sure what that means, look for meat with little white flecks of fat through the red muscle, it brings both flavour and succulence. Unless your meat has been vacuum packed or it’s destined for the freezer, store it in the fridge with the bag removed and on […]

  Know your skins! Traditionally sausages have always been encased with the intestines of sheep, pigs or cattle. However, artificial skins made from collagen derived from cow or pig’s hides, tendons and bone are sometimes used. To be honest these are awful, you don’t get the same quality sausage with a man-made skin and it […]

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 […]