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Friday, 30 December 2011

New Year preparation in hand!

We have half prepared our New Year dish.  We fancy eating belly of pork with all the crackling - slow cooked to perfection.  Mash and minted pea puree will complete the meal.  I'll put the recipe up tomorrow.  It's straightforward, but takes a little preparation. The way it's cooked draws out the fat yet leaves the wonderful flavours.  It's cheap, delicious and so tasty.  All the top restaurants are serving this - yet we can make a dozen portions for the price of one! 

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