We reckon the Guardian newspaper must be picking up our vibes as they have another pork recipe this week. Hugh Fearnley-Whittingstall welcomes the late Easter as it will be warmer and you can have a little tipple outside. We would say he is a bit late as our sprogs have already been on 2 picnics and been paddling in the river. That’s despite our spring being 3 or 4 weeks later than the gentle climes of rural Dorset. Hugh even complains about the weather in March but the usual driving rain stinging your face is one of life’s natural tonics. Too much time in front of a TV camera and not enough outside we say.
All joshing aside this is a great recipe for a much underated part of the pig. The front end of the animal does the most work and is laced with fat to naturally keep the meat juicy. Naturally it is best done with rare breed, free range pork.
Link through to The Guardian for the full recipe.