Mixed grill of pork with crabapple sauce
A year or so ago I bought some lovely skewers with a pig design on from my
favourite cookshop in Paris, E Dehillerin in the Rue Coquillière. I've
actually only just started using them but they look great, in a twee sort of
way. This recipe involves most bits of the pig but you can really use
whatever cuts and offal you fancy. It's also a great way to use rare breed
pork from farms where you have to buy a quarter of a beast. Richard Vaughan
at Huntsham Farm in Herefordshire does exactly that with his Middle White
pork and Longhorn beef.
Read The Full StoryShare: Digg - del.icio.us - Stumble It - News Vine - buzz-itSource: Independent Published: Friday 19th of June 2015
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