Charcuterie and Curing

Guanciale recipe

29th May 2013

      I still have no idea how to pronounce this one. Guanciale is essentially a pancetta/bacon type product but created from the jowl. When I was told that it tastes twice as strong […]


Three Cornered Leek Pesto

28th May 2013

      Chances are you have seen Three Cornered Leeks (aka Three Cornered Garlic) growing before, and probably in great abundance. Much like its cousin Wild Garlic (Ramsons) it seems to spread across hedge banks […]


Bank Holiday Bullshot

6th May 2013

Ever felt your cocktail could do with a little more beef? Well thankfully there is an answer. This Bank Holiday you could be drinking a Bullshot – a meaty cocktail that all proper carnivores have […]