My way with rib of beef

This is how it looked on the plate, with various vegetables, Yorkshire puddings and gravy, Continue reading

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Boned and stuffed chicken

Boning a chicken isn’t actually that hard, so long as you have a sharp flexible knife and you have some instructions and take your time. The most important thing is to keep the skin as free from holes as possible. Continue reading

Sunday roast – this week it’s pork.

Loin of pork, to be precise. It is a lovely joint, the same as the piece that the butcher cuts the chops from, but you really want the spine bones (known in butchery terms as the chine bone) at the bottom removed, to make carving easier. Of course, Continue reading