New website!

Those of you who check in on this blog from time to time may well have noticed that not much has happened here of late. After a burst of productivity over the summer, buoyed by an enthusiastic response to my piece on Pitt Cue, best laid plans to produce at least one article per week…

A recipe: Beef Shin Ragu

 Forget mince. Mince is for burgers, meatballs and pasties. Anyone worth their Maldon will tell you it ain’t even that good for patties and balls either. Ground beef? Now you’re talking. Pound that mince down in a pestle and mortar with some marrow and see the texture of your burger change from chunky and chewy to buttery…

A recipe: Pig’s Head Croquettes with Salsa Verde

Like so many people I often find myself wondering what to do with the severed head lying around in my fridge. This commonly happens on Boxing Day after the previous night’s Suckling Pig Roast, when the sad, lifeless hog face glaring accusingly at me from the shelf serves as a bracing reminder of the importance…