A year or so ago I bought some lovely skewers with a pig design on from my favourite cookshop in Paris, E Dehillerin in the Rue Coquillière. I've actually only just started using them but they look great, in a twee sort of way. This recipe involves most bits of the pig but you can really use whatever cuts and offal you fancy. It's also a great way to use rare breed pork from farms where you have to buy a quarter of a beast. Richard Vaughan at Huntsham Farm in Herefordshire does exactly that with his Middle White pork and Longhorn beef.
Feeds
151081 items (150982 unread) in 11 feeds
Newspapers
(147747 unread)
-
Mirror.co.uk - News - Top Stories
(4724 unread)
-
The Sun: News (18503 unread)
-
Education
(79813 unread)
-
TimesOnline: World (13076 unread)
-
Yahoo World News (20445 unread)
-
google news - Google News (11186 unread)
Podcasts
(3235 unread)
-
English as a Second Language Podcast
(694 unread)
-
VOA Special English (2429 unread)
-
Jokes in English (2 unread)
-
goFluent English (97 unread)
-
ESL and Archie Comics (13 unread)
Newspapers (1 unread)
Education
-
Mixed grill of pork with crabapple sauce
Posted: June 19th, 2015, 1:00am EDT
