1kg Black Country Double Cooked Pork Scratchings (Crackling)

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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. On a large work surface, layer three sheets of clingfilm on top of each other so you have a sort of three-ply sheet to work with. Spoon on half the mixture into a sausage shape, about 2cm wide. Roll the clingfilm around the sausage and tie off one end, then twist the other end until really firm, then tie that end. Repeat for the rest of the mixture, then chill for 1 hour. The Oink Company was founded by Mike Holman, a former award winning brewer and we believe no one knows better than Oink how great a good pork scratching goes with a cold pint of beer or a large a gin and tonic.

Preheat the oven to 140C/275F/gas mark 1. Season the diced lamb and chops with 2 tsp of the salt, the sugar and a good pinch of pepper, then dust with flour. Put the diced lamb in a hotpot dish and set aside the chops. 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 prepare your order in our butchery on the day before delivery to ensure that everything reaches you in the best condition.

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. For the panko breadcrumb like crunch you'd be better buying the pork puff type scratchings which are more skin without the fat and are drier (in fact so dry they make me cough when eating them). Something like these WE PROVIDE A TWO DAY SERVICE TO THE FOLLOWING AREAS. THIS IS NOT SUITABLE IN VERY HOT WEATHER These are: WE’RE NOW OFFERING FREE DELIVERY IN CERTAIN POST CODE AREAS AROUND SKIPTON, ILKLEY, OTLEY, HARROGATE, RIPON, PATELY BRIDGE AND GRASSINGTON. Preheat the oven to 200C/400F/gas mark 6. Mix the dry ingredients in a large bowl, then rub in the butter with your fingers to form a crumb-like texture. Gradually add the buttermilk until the mixture forms into a dough.

Remove the clingfilm and cut each sausage into four pieces. Roll each one through the seasoned flour, then egg, then breadcrumbs.Karam Sethi's version of this Midlands curry-house classic is our new Friday-night favourite. Serve with roti or naan. 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. With braised beef blade mixed in, Tom Kitchin's stovies, a potato-based stew with Scottish heritage, have a refined, grown-up edge. 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. Over the past few years, the popularity of air fryers has soared. These affordable kitchen devices have seen increased success as they’re faster than a standard oven, and healthier than a deep fat fryer. They’re also affordable, don’t take up too much space, and cook food to a delicious, crispy finish.

Meanwhile, toss the leek in oil and seasoning then cook on a hot chargrill pan or frying pan until heavily scorched. Allow to cool then thinly slice.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