recipe supplied by a radio pacific listener Ingredients 1 grated apple 4 tablespoons chopped parsley 1 teaspoon curry powder 1 onion, finely chopped 500g sausage meat ½ cup cooked rice 1 egg salt and freshly ground black pepper
Free Range Pork, like it used to be! Great flavour, Great texture, Great crackling. English style sausages, gluten free, no artificial additives or preservatives. Unique Barnswood recipes.
Havoc produce fresh pork, ham, traditionally cured bacon and a fabulous range of sausages. Their craftsman butcher has a lifelong ambition to make the perfect sausage. We think he is pretty close to it…
Virgil Evetts How many times have you heard it? Usually from the young and fervent, or the bored and vapid: ‘this book changed my life!’ I tend to stop listening at about that point, because what follows is usually a … Read more
It’s A Bloody Pleasure! Virgil Evetts We’re fickle, delusional creatures us humans. We like to tell ourselves that we’re risk takers, adventurers, masters of all we survey. But you only have to look at how safely most of us eat … Read more