Baked Camembert with a Chilli Bacon Jam and some Garlic breadsticks… sounds just about perfect, and you can make it all in around 90 minutes
The glaze for this Christmas Ham strikes a fine balance between sweet and savoury with the sticky sweetness of the apricot jam and the subtle heat of the mustard
This Apricot and Pine Nut Sausage Meat Stuffing is a huge hit with my family on Christmas day. So much so, I have to make extra to have on Boxing day too!
Pork Belly Burnt Ends Ingredients 1KG Good Quality Pork Belly ‘Sweet Bones and Butts’ rub from Angus & Oink ‘The General’ BBQ Rub from Angus & Oink 1/2 Cup light […]
Pork Belly Burnt Ends are taking the UK BBQ Community by storm so I thought it was about time I jumped on the band wagon and gave them a go. […]