Carving boards are boards for carving meat on at the table. They have sunken rims around them, and sometimes also sunken grooves through them. These are designed to catch and channel juices from meats being carved so they do not overrun on the table.
The juniper-berries make a change from the standard-issue cloves. And what’s not to like about a gin-soaked main course?
A great winter pot roast recipe that makes its own gravy.
Pork crackling is the layer of golden-brown, crispy fat that forms on top of a pork roast. Making it involves three fundamentals: salt, high temperature, and dry skin.
This will be a moist, tender and succulent roast with a warm brown crust on it. You can serve it as part of a meal, and / or use leftovers for sandwiches, casseroles, etc.
You’ve got to see this recipe in action to believe it. It’s actually very good, especially when you glaze it.
Roasting is a slow method of cooking meat that is well-suited to larger cuts where the heat needs time to reach through to the middle without charring the outsides. Roasting can be done in pans in ovens, or on spits over open-fires; it can also be done by surrounding a food with hot coals or…
A spit is a large sharp metal rod stuck through a piece of meat or through a whole animal to cook it slowly over low heat, usually from a bed of coals, though in modern times it can also be gas flame or electric heat.
Yorkshire Pudding © Denzil Green Yorkshire Pudding is not a pudding at all. It’s a plain puffed pastry served with the savoury part of a meal, whose origins harken back to the county of Yorkshire in England. It is similar to Popovers, but it’s not meant to rise as high or be as airy. Like…