martino, pine nuts are so expensive. Luckily I have a good crop of basilico this year

funny I never quite liked the lavender in les herbes - anybody remember when you could buy them in grey stone pots with ill fitting lids - tres chic

In season I believe - grateful for a source in Central London/E. Sussex? I appreciate the difficulties (not least the land locked locations) but I am sure someone has an idea/help.

something like creme caramel springs to mind or churros. Try this site for more ideas
eltorito.users.netlink.co.uk

I bought a packet of Nigella seeds, they grew into very pretty pale lilac flowers with frondy leaves like dill - Good value!!

Must say they did look like onion seeds

Karen, thanks for the source of saltpetre.

Bran Flakes, the recipe for Salt Beef looks great, will definitely try it. My own is rather pedestrian.

JJ, Jaybeetee, Just replied to you but have been edited out. Have enquired as to why - will revert when I have editor's advice. Apologies for not replying sooner

Though quite a fatty proscuitto I think, but I have strong reservations about the sheep's tail!!

Good luck with the boerwurst. Where will you buy the skins? On line? I'd like to try salami (of sorts) but I guess skins might be difficult to get hold off.

In South Africa speck is fat bacon/belly pork (do n't know whether it's smoked or not). I guess that's what the recipe would call for. Isn't Boerwurst a South African sausage?

jaybeetee, Are you interested in curing a whole ham, if so, approximately what weight. Or making a pancetta type bacon with a cut of fat belly pork?

JJ, Did you have a go at black pudding too?

This seems like a nice mix you could adapt it perhaps

[link]

This seems like a nice mix you could adapt it perhaps

[link]

I too have been looking for a waffle iron. Thanks to you all for your advices, have gone for the tchibo option - but for ME - not a pressie. At that price it's worth a try. I like their sight and ordering was really straightforward.

Angelica,

For potato flour try looking in Scandinavian cook books - dumplings spring to mind. But if my memory serves me well, potato flour was used to lighten up household flour to make cakes and puddings, particularly in Sweden

Chestnuts were a staple food in southern Italy during the war years.

Perhaps a search in those areas will help

Good Luck

Gary,
Don't fret. But Ooooh- don't freeze it either cooked or otherwise. Not a very good plan.

Try baking the Paris Brest the night before and fill it - with fresh filling - on party night.

If you do bake it the night before you will have to crisp it up in a very hot oven on the night - then keep it in a dry place 'til you have time to cope with the filling.

I guess you could make the filling the night before too.

Then all you have to do is assemble.

Ooops sorry, should have read Pink not ink!!!!

I have been curing bacon for 30 years. Used to be able to buy salpetre from the chemist. Since it can be used in bomb making general sales stopped a long time ago. As I understand it whilst salpetre has preserving qualities its real purpose in curing is to make the meat ink. Curing in brine tends to render the meat a little sad looking and the salpetre lifts the colour. I don't use it anymore. Just use salt.

It has occured to me that perhaps "curing salt" refers to a mix of salt and other spices, rather than a special kind of salt. I have been using regular table salt for curing, as I said for 30 years, with great success.

I'll be doing my next batch of curing next weekend.

Good luck

Yes something new. Always good. Definitely no need to shout MammaChef jut let's give something new a chance. Incidentally I can get caul from my butcher when I want it and an ox cheek too.

As we understand it - bicarb is a raising agent. Yes I too have found it gives an unpleasant aftertaste. You could use less than your recipe calls for, or alternatively try this - Cream of Tartar 2tsps to 8ozs flour- and yes wait for it - sour milk - will introduce the acid to get it going. Think about it, you are trying to raise quite a substantial amount of carb and fat and make it light. Chemistry?

Roast it - take the skin off. Salt and a little brown sugar. Baking tin, middle oven - some butter. 190 degrees C - 10 mins