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Ribs - smoked low & slow using 3-2-1 method at 225F Pulled pork - shoulder/spare rib joint smoked low & slow at 225F until internal temp of 190F achieved

removed from fridge in morning allowed joint to warm to room temp, covered in Maille Dijon Mustard with honey, placed in very hot fan oven for 20 minutes, removed and placed in conventional oven at 180c until the internal temp was 56c then removed and covered in foil and allowed the joint to rest and get to 66c medium rare. Fantastic!!!!!!!!

Fill pan with water, add 2 x tablespoons of syrup or honey. Add white wine 1/4 bottle, 1 x orange halved and apple juice. Add 2 x star anise, 6 cloves, 4 x bay leaves , 6 x cloves of garlic. 20ml of Cointreau, one white onion 1 x apple halved but not pealed.one whole payroll, one small piece of ginger ( all fruit washed of course!) Boil ham for 20mins per pound! Let it cool. Then remove skin (not fat!) mix it together brown sugar, 2 teaspoons of English mustard, A dash of tomato sauce, small amount of hot water and heat this and make a glaze to pour over the ham score the fat first, then put cloves in. Bake in ver hot oven for 10-15 minutes georgeous

Fill pan with water, add 2 x tablespoons of syrup or honey. Add white wine 1/4 bottle, 1 x orange halved and apple juice. Add 2 x star anise, 6 cloves, 4 x bay leaves , 6 x cloves of garlic. 20ml of Cointreau, one white onion 1 x apple halved but not pealed.one whole payroll, one small piece of ginger ( all fruit washed of course!) Boil ham for 20mins per pound! Let it cool. Then remove skin (not fat!) mix it together brown sugar, 2 teaspoons of English mustard, A dash of tomato sauce, small amount of hot water and heat this and make a glaze pour over the ham put back in oven on high heat for 10-15 mins. Then remove.

1kg of veal brisket 4 carrots 1 onion 1 shallot 250g of mushroom 1l of water. For the sauce : Crème fraiche (200ml) lemon (yellow) butter flour Cook all of this during 1.30h in the water : 1kg of veal brisket 4 carrots 1 onion 1 shallot 250g of mushroom Remove all the juice but keep it! For the sauce : In a casserole or pan, melt 50g of butter and mix with 50g of flour. Put the juice (approx 300ml) from the meat in the pan and mix with it. You can add more or less juice, depend how thick you want the sauce. Add 1 lemon (yellow). You can all a "chicken cube" and 200ml of crème fraiche. Enjoy ;) Regards, Aurélien.

Brisket cured in salt ,sugar,herbs and spices.cold smoked 24 hours, rotisserie with steam bath for 8hours,then pot roasted/steamed over red wine and root veg for 3 hours. Unctuous ! Eat your heart out Kats :)

Simple! Fry a couple of onions, preferably red, in a pan, remove when almost done, place Kimbers farm liver in the same pan and fry for about two to three minutes either side, remove when done and place on plate. Return onions to the frying pan, for one minute, making sure to add a little water to the pan to deglaze, and for that special taste, why not add a small knob of butter, which also brings a nice shine to the gravy. Place the onions and gravy on top of the liver, sprinkle on some chives, season to taste and well ...... simply enjoy!

Sprinkle with fresh ground black pepper, grill for about 10 mins either side. Leave to rest for about 10 mins. Serve with salad and hot new potatoes.

Ham shanks cooked sous vide in Guinness and honey, served with Triple cooked chips and deep fried soft boiled egg!!....

Make a paste by chopping up 2 anchovies 2 sprigs of rosemary,leaves removed and 2 garlic cloves. Make slots in the lamb and fill with the paste. Cut 2 large carrots and 3 sticks of celery length ways Place these into roasting tray and place lamb on top Pour 200mls each ofred wine vinegar and water into tray and wrap tray lightly with 2 layers of silver foil and put in oven for a 2 kg lamb at 220oc fan oven for 10minutes then turn down to 170oc for a further 3 hours. Take lamb out and rest ,meanwhile make the gravy by straining the juices from the pan into a saucepan add 100mls red wine and 300-500mls of hot water and a roux to thicken and cook over a medium heat to desired thickness,serve in a gravy boat along side lamb. Serve with roast potatoes,crushed fennel seeds, sage,rosemary,red onion roughly chopped,2 bay leaves and 2 crushed garlic cloves unpeeled. This recipe comes from Katie and Giancarlo Caldesi book ,Rome.

Stand leg of lamb on inch thick slices of red onion, garlic bulbs sliced in half and rosemary, lamb stock in the base of the tray. Cooked covered with tinfoil at 150 for 4.5 Hours, then cook a further 45/60 minutes uncovered. Gorgeous!!!!