Virgil Evetts Mince gets a bad rap these days. It’s gained a low-rent reputation, and is subject to so many scurrilous lies and rumours about its origins – nought but snouts and sphincters according to some. But preciousness and pretensions … Read more »
Braising or Stewing? Alison McKee It can be a little confusing defining the culinary terms Braising, Stewing, Casseroling, Pot Roasting and Hot Pot. However, what they all have in common is long slow cooking in liquid making them perfect rich … Read more »
