1kg Black Country Double Cooked Pork Scratchings (Crackling)

Product Information

Remove the clingfilm and cut each sausage into four pieces. Roll each one through the seasoned flour, then egg, then breadcrumbs. WE PROVIDE A TWO DAY SERVICE TO THE FOLLOWING AREAS. THIS IS NOT SUITABLE IN VERY HOT WEATHER These are: Preheat the oven to 180C/350F/gas mark 4. Put the cauliflower florets on a baking tray with the thyme, oil and seasoning. Cook for 20-25 minutes, until golden brown. Cool and roughly chop into small pieces, leaving tiny florets whole. Add the meat and stir to coat. Cook on a high heat for 5-7 minutes, constantly turning the goat around, then add the garlic-ginger paste, again stirring constantly. Add the tomato puree, then cover the pan with a lid and simmer for 20 minutes. Add the chilli powder, ground cumin, ground coriander and salt, to taste. Mix well. Next, fry the onions with ½ tsp salt in 15g melted butter for 3-5 minutes until softened, but not coloured. Spread the onions evenly on top of the lamb in the hotpot dish.

Preheat the oven to 180C/350F/gas mark 4. Cut the skin into roughly 7cm pieces. Don't worry, they don't need to be exact. Put them in a large non-metallic bowl, add the salt and vinegar, mix thoroughly and leave to stand for 1–2 minutes.

A classic colonial breakfast from the iconic Piccadilly eatery. If it's a bit too rich before midday for you, it fits the bill for supper, too.

With braised beef blade mixed in, Tom Kitchin's stovies, a potato-based stew with Scottish heritage, have a refined, grown-up edge. Meanwhile, add a little butter to a frying pan, then fry the loin in a little butter until browned all over and sealed. When the hotpot has about 20 minutes to go, put the loin in a roasting tin and cook for about 10 minutes – this will be medium-rare. Remove from the oven and let rest for 5 minutes.The Oink Company was founded by Mike Holman, a former award winning brewer and we believe no one knows better than Oink how great a good pork scratching goes with a cold pint of beer or a large a gin and tonic. Take a look below as we run through our favourite pork dishes to whip up in an air fryer. Air Fryer Pork Belly Place the potatoes in a medium-sized bowl, then add the remaining 25g melted butter, season with the last tsp of salt and some more pepper, then mix well. Scottish Offshore – HS1-HS9, IV41-IV51, IV54-IV56, KA27-KA28, KW15-KW17, PA20, PA41-PA49, PA62-PA76, PH42-PH44, ZE1-ZE3 –

Karam Sethi's version of this Midlands curry-house classic is our new Friday-night favourite. Serve with roti or naan.Heat a deep fat fryer to 180C/350F, or fill a wok or saucepan a third full with vegetable oil. The oil will be hot enough when a cube of bread browns and sizzles within 30 seconds. Cook the sausages for about 3 minutes, until golden brown. Serve with mash or salad. Stovies with braised beef Combine the leek, cauliflower, tomatoes and spring onions in a large bowl with the cheeses, chives, mustards and capers, then mix well with a pinch of pepper, being careful not to crush the ingredients. If the mixture is very soft, transfer to the fridge for 10 minutes to firm up a little. Our traditional Salted Pork Scratchings and most of our flavoured Scratching are also free from Gluten and MSG... as it was in times gone by. Heat a deep fat fryer to 170C/335F, or fill a wok or saucepan a third full with the sunflower oil. It will be hot enough when a cube of bread sizzles and turns golden within 30 seconds. Dip the langoustine tails in the flour, then the egg and finally the breadcrumbs, then fry in batches until crisp and golden, which should be 2-4 minutes, depending on size. It is really important not to overload the fryer or pan, as the oil will cool and you won't get a nice crisp batter. Keep them warm while you fry the chips. Pork scratchings are outrageously delicious, whether you're scoffing them from a bowl in your local pub, or eating them out of THAT pork scratching advent calendar.