Australian Gourmet Traveller recipe for plate of pig (pork pâté with lonza, radishes, cornichons and green Kalamatas) by Hugh Wennerbom and Mary Ellen Hudson. Lonza is dry-cured, sometimes smoked, ...

Pork liver pâté may not be as prestigious as duck or goose liver but it can be just as delicious. You’ll need to begin this recipe a day ahead. 1.Preheat oven to 160C. Heat butter in a large frying ...

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1. Make sure the meat is quite cold, then cut it in 1-inch strips. Grind ¾ of the pork shoulder and chicken, plus half the pancetta, to a medium grind. (Or have your butcher do the grinding for you.) ...

From pork roast with a spice rub to this fabulous glazed ham – Tom Kerridge dishes up his alternative Christmas dinners This tasty pâté is worth the effort and can be made a few days ahead. Serves 6 ...

One large cabbage, preferably Savoy, with green outer leaves attached Cheesecloth or a thin white dishcloth Kitchen string Fine sea salt 3 tablespoons unsalted butter, softened ...