1kg Black Country Double Cooked Pork Scratchings (Crackling)

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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. 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. To serve, divide the kedgeree between four bowls then scatter with chopped parsley, season with salt and pepper then top each with a soft poached egg. Scampi and chips with tartare sauce

With braised beef blade mixed in, Tom Kitchin's stovies, a potato-based stew with Scottish heritage, have a refined, grown-up edge. 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. 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.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. While the peas are cooking, preheat the oven to 180C/350F/gas mark 4. Drizzle a little sunflower oil on the mushrooms, season with salt and pepper then bake for 10 minutes.

Inspired by a cherished family recipe, a legacy passed down from one generation to the next, our superior Australian made pork scratchings have no artificial additives, preservatives or colours. Instead, Pascal's Pork Scratchings celebrate a trifecta of natural ingredients — tender pork rind, succulent pork fat, and a sprinkle of sea salt. 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. Pork scratchings can be enjoyed on their own, but they are also a popular ingredient in a range of dishes. They can be used as a crispy topping for soups or stews, or crumbled over salads for a savoury crunch. Some people even use them as a substitute for breadcrumbs in recipes, adding a unique flavour and texture to dishes like meatballs or stuffing.Scampi has long had a bad reputation – but no longer! Mitch Tonks says buy the best quality langoustine you can. And let me tell you now, making them at home could NOT be easier. They're SO worth the effort, and homemade scratchings definitely taste better. Remove the clingfilm and cut each sausage into four pieces. Roll each one through the seasoned flour, then egg, then breadcrumbs. 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. WE PROVIDE A TWO DAY SERVICE TO THE FOLLOWING AREAS. THIS IS NOT SUITABLE IN VERY HOT WEATHER These are: