Best-ever roast pork crackling and more!
With just a few days left to plan, shop and cook for Christmas I thought I had better get this newsletter out early if it is to be of any help. I've included fantastic tips for getting perfect crunchy crackling on roast pork. Start with the butcher! DO NOT buy pork with the skin slashed through to the meat. Read why! Also, a recipe for my decadent chocolate cherry mince pies. Man, they're so good! And a great side dish of buttery new potatoes and asparagus which goes with everything.
I'll flick out another newsletter tomorrow with great tips for carving ham, another side dish and some gorgeous little nibbles to serve with bubbles.
|
|
|
No comments:
Post a Comment