Poultry and Meat

In this section, I’ve tried to choose cuts of meat that I feel aren’t used often enough, in restaurants or at home. These cuts have a lot more flavour and texture than many of the fine cuts such as fillet of beef. Given a slow cooking process, the wonderful textures are developed to the full. Braised ox cheeks are sensational, so is breast of lamb and haunch of venison. Pork belly is another winner. Left in a spicy marinade for 24 hours, then roasted and glazed with honey, it is transformed into something quite magical. I’ve also included roasted knuckles and explain how to make good pork scratchings. These again are cuts that we don’t seem to use. How often do you make your own pork scratchings? Perhaps it’s time you had a go.