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1 kg of Kimbers belly pork. Medium sized slab of crackling. Roast pork for 40 mins while deep frying crackling until crisp and crunchy, then put crackling in oven with pork for further 20 mins until both sets of crackling are ready to melt in the mouth! The potatoes and stuffing will also be cooked with the pork so that all flavours will come together. Add sprouts, apple sauce and gravy made with the delicious juices from the meat. Any left over pork juices makes lovely dripping on toast the next day.

Dry and flour the veal lightly Brown veal in a little oil Remove From pan Fry soffrito - finely chopped carrots onion and celeryin butter Add 125 ml white wine herbs, a little fresh oregano, lemon peel Reduce wine by half Add stock Add veal Cook covered for 1 hour on medium Remove lid Cook till sauce is reduced down another hour Check for salt Make gremolata from minced garlic, lemon zest and parsley and sprinkle over just before serving Serve with risotto Milanese

Spaghetti, guanciale, eggs, parmesan cheese, black pepper

Anchovy garlic and rosemary marinade overnight then smoked over apple wood

Mesquite smoked on big green egg

I used the recipe provided in link below. https://cheesemaking.com/products/norwegian-style-cheese

Fry guanciale. Cut into pieces. Beat two eggs in a bowl. Boil spaghetti with salt and olive oil. Drain spaghetti when fully cooked. Pour egg into spaghetti and cover and shake. Add in the guanciale. Mix it up serve and enjoy.

Too long!

Bpil potatoes and Celeriac until soft (but still firm). Mash with butter and garlic, and salt/ pepper. Shape into Rissoles. Marinate pigeon in Marsala wine, Garlic and Thyme for 3/4 hours. Fry couple mins each side, then add bit of butter and baste. Leave for 5 mins. Meanwhile fry the potato & Celeriac rissoles in Olive oil/ butter. Boil beans for a few mins Serve. Yummy

Simply cooked over charcoal and some bay leafs and twigs with a closed lid around 325F for 45 mins, with nothing but salt, pepper and rapeseed oil...

Chop into bite size pieces and and fry merguez sausages in deep pot with a drizzle of oil... add veggies, tin tomatoes and stock and necessary... simmer for an hour or so(depending on size of veg chunks) and add beans for the last 15 mins. Serve with crusty bread.

Rubbed on the meat side only, with equal parts of salt, paprika and 50:50 brown and white sugar... then a tablespoon of each of finely hand ground black pepper, fennel seeds, dried rosemary nutmeg, ginger powder, garlic and onion granules. Set for 20 mins, the skin side is patted dry before rubbing in with salt flakes and a thin layer of peanut oil.... before placing on a 250F smoker with cherry and applewood for 7 hours skin side up and finished under a medium broiler/grill for 3-5 mins for the most wonderful puffy crackling.

Lots of coarsely ground black pepper, coriander seed, salt and a light sprinkling of onion and garlic granules... left to smoke over Whisky Oak for 8 hours at 230F... no spritzing, mopping or wrapping required with this cut, as it was juicy enough internally with plenty of marbling.