Le Charcutier Anglais

You will be wondering what is Part 2 all about having read some months ago the blog I wrote on a new salami culture, well lets remind oursel...

It's that time of year now when our eating habits are changing by following the seasons and that season being Autumn is now supplying mu...

As the summers country shows come to an end for this season, then consider visiting your local livestock auction in a town near you.  He...

Autumn is now upon us and it will be soon time to forage the fields for the bountiful larder that awaits us, if you are lucky enough, you m...

When I was recently in Germany, I found myself wandering around a flea-market in Hannover. To my surprise I came across a German cook book ...

Rillons is a dish we British do not embrace for some reason, yet the French hale this piece of meat as we do a good pork pie. Having chosen ...

A terrine of wild rabbit is welcome any time of the year, when accompanied with fresh bread and salad it makes an ideal starter or light mea...