Smoking

Making a Cold Smoker

8th February 2013

A cold smoker is essentially any sort of set up where your product is surrounded by cold smoke for a set period of time. This could be cardboard box with some smouldering wood dust in […]

Charcuterie and Curing

Biltong

4th February 2013

I first made biltong when I was about 15. My mother had been feeding it to me my whole life but it wasn’t till I went to South Africa that I actually thought it might […]

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Drinks

Elderflower Cordial

4th February 2013

If it wasn’t so expensive I would happily drink the stuff every day. As it is I normally ration it until a hungover morning when I can’t really face much else. Sparkling water, ice and […]

Drinks

Rhubarb Vodka Recipe

4th February 2013

As a few of you may know this site has taken a while from conception to launch; many of the articles have sat around for a while and since writing my original piece on rhubarb […]

Charcuterie and Curing

Chorizo

4th February 2013

It’s rather intimidating curing pork for the first time, and biltong, gravlax, carpaccio and sushi all seem a bit tame compared to it. Eating an uncooked pork sausage that’s been hanging from some rafters seems […]

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Charcuterie and Curing

Pancetta Recipe

3rd February 2013

This is a recipe I sort of fell into by accident when left with an excess of pork belly. Whilst curing bacon and pancetta had always been on my list of things to do I […]

Smoking

Chipotle

3rd February 2013

Instructions don’t really come much easier than this one. Hang chillies in cold smoke for 36 hours. Leave them to dry. Chipotles. Easy instructions can still be buggered up though. I put my oven to […]