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  • Roast crispy pork

    Roast crispy pork

    Ken Hom shares the secret to getting crispy skin with a technique similar to the one used for Peking Duck. Then the skin is slowly roasted so that most of the fat cooks off, leaving soft tender pork flesh marbled with velvety fat

  • Chocolate fondant

    Chocolate fondant

    This chocolate fondant from Trish Deseine is one of the moistest you can imagine, and is also very easy to make

  • Cannoli stuffed with ricotta

    Cannoli stuffed with ricotta

    Topped with chocolate sauce, Aldo Zilli’s traditional Italian sweet treats make a perfect dessert

COMMENTS MADE

  • On Clare's Organics:

    Posted on 30th of June 2008

    I have tried various local places to source my organic meat and this has proved to be the best by far. The monthly box provides virtually all the meat I need and as it is fresh it can be frozen for use later in the month. The fact that the contents are a surprise has made our meals more intersting too. The quality of the meat has always been superb, yet it's great value for money.