Back from the brink

It’s now pushing two years since this blog was updated. Despite all the general kitchen-based alchemy that’s taken place over this time and all the recipes committed to both book and memory, we’ve yet to share any wisdom on this blog.

So we’re bringing it back, with one key change – the introduction of some meat-based recipes. Without going into a long yarn about the original source and motivation behind my vegetarianism, all that I will make clear is that any meat used will be:

  1. Local
  2. Organic (wherever possible and where budget allows)
  3. Always free-range
I also live with a Canadian from a family of butchers and barbequers and a compromise has been made, let’s say. 

Quarter of a pig curing in various brines

Meat is well and truly on the menu

Right now we are processing pictures and putting together the words for a few new recipes. These will include things like: home hot smoked free range chicken; chocolate tart; free range ham hock terrine; cold smoking cheese.