In our nose-to-tail class, we’ll have our tongue in our cheek as we cook everything but the squeak. We’ll take a pluck (liver, heart, lungs and spleen) along with kidneys, blood and caul fat and turn them into delicious morsels.
And who best to teach you all about heritage recipes and authentic techniques than the BBC Food and Farming Best Producer, Charcutier Ltd. They make award winning cured, cooked, smoked and air dried charcuterie, from scratch combining their family heritage and skills ac...
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