Brawn

A dish that could make your reputation in foodie circles, because it is so rarely offered. A good brawn, pale nuggets of meat in a clear jelly, is a fine thing. Not for the fainthearted cook perhaps, but can Hugh Fearnley-Whittingstall be the only man around who can deal with pig parts without fuss and panic? You need a friendly butcher. A classic brawn is made from a half pig’s head, lightly cured, and lengthily simmered with tongue and ear (this supplies gelatine) till tender. The butcher