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1)Heated milk 2)Left it to cool down 3)put some yoghurt inside 4)wrapped in a blanket for around 8hrs 5)put back in the fridge 6)ready after 2 days

Serve with bbq sauce and chips

Browned, simmered in veg-based stock for 3 hours, then pulled into strips. Then cooked with mucho garlic, onion, red peppers and tomatoes with cumin and turmeric. The stock is poured back in and the whole mixture simmered until the stock has reduced to a velvety thick sauce. It is eaten with rice, black beans, plantain, white cheese, arepas and for the comfort factor, if required, a huevo frito (fried egg) laid across the rice and beans.

2 Salted Pigs Tongue 1 Pigs Trotter (for added gelatine) Place ingredients in the pressure cooker, fill with filtered water until just covering. Cool for 1 and a half hours. Remove the tongues and trotters and reduce the broth by half. Meanwhile, remove the skin from the tongues and cut in half longways and arrange in the press. Cover with the reduced broth and press the meat. Store in the fridge for 24 hours... beautiful stuff!!

roasted

30g parsley chopped with a clove of garlic and zest of a lemon

Ingredients: Kimbers Uncured Pork Hocks Onion Carrot Celery Parsnip Cider Cola Polish Universal Seasoning Bay Leaves Peppercorns Salt and pepper Brown sugar Method: 'Burn' the onion on the hob (traditional Polish method), then add to a large pot with all the other ingredients except the brown sugar. Bring to the boil, then simmer till the pork is tender and pulling away from the bone. Remove the hocks and vegetables and boil the cooking liquor to reduce by half. Skim any scum that forms. Add briwn sugar to taste and reduce further till the sauce is thickened and more syrupy. Place the hocks on an oven tray (covering with non stick foil is advised for easy cleaning!) Coat the hocks with the sauce and place in a hot oven until the skin crisps and the sauce caramelises.

Dusted the beef in salt, pepper and mustard powder, sealed it in a hot pan not forgetting the ends, fried an onion in the fat the came out roasted it for 90 mins with home made bone broth in the bottom of the dish uncovered. Drained the liquid, wrapped the meat in foil. Seperated the fat from the gravy, roasted the potatoes and parsnips in the fat, reduced the gravy with a little cornflour. Last half hour put the meat back in the over with the spuds and parsnips, Put the Yorkshires in and microwaved the veg in the last 7 mins.