DIY Hoagie Bar
The beauty of a DIY hoagie bar is that everyone gets to make their own sandwich exactly how they like it. I’ll take mine with extra iceberg slaw and spicy pepper mayonnaise, please!….
The beauty of a DIY hoagie bar is that everyone gets to make their own sandwich exactly how they like it. I’ll take mine with extra iceberg slaw and spicy pepper mayonnaise, please!….
Lindsey Bareham explains “Red wine & Seville orange marmalade give surprising depth of flavour to this tomato & onion soupy stew with chunks of spicy chorizo & bigger chunks of meaty pork sausages”….
This British Regional Charcuterie recipe (Sponsored by Weschenfelder) by Thom Eagle is simple enough to make but might require a little groundwork with your butcher to get the necessary ingredients….
Parsley Ham (Jambon Persillé de Bourgonne)…. This is the famous & beautiful Eastertide dish of Burgundy. The major requirements are plenty of white wine, the ham, plenty of parsley….
A classic French method for cooking Pigs’ Trotters comes from Jane Grigson’s Charcuterie and French Pork Cookery. Jane suggests, although it is not essential, that you might brine them for about 48 hours before cooking….
This pizza idea using chorizo is by Mark Setchfield, a self-taught chef, who now works developing and photographing his own recipes…
Try Mark Setchfield’s Cod recipe using prosciutto with puy lentils – it’s such a simple but perfect marriage of flavours…
How to make Lomo – Interestingly, Robin Gill makes his Lomo from a boned rack of pork i.e. Loin rather than the Spanish-preferred cut of Tenderloin…
This is Lorna Wing’s simple but effective recipe for Parma Ham Pangrattato but, as she says, “you can use whatever charcuterie you have to hand….”
Tom recommends starting to cook this nourishing slow-cooked stew after lunch to enjoy for dinner, with crusty bread and a glass of red wine…
