Browsing All posts tagged under »Glazed«
Pork & Beans
Pork and beans has been a classic staple as a culinary dish in its own right. The recipe for typical American pork and beans varies considerably, but generally consists of navy beans stewed with pork or rendered pork fat. Although the time and place of the dish’s invention is unclear, it was well established in […]
The Humble Chipolata…A Very British Love Affair
December 18, 2010
Did you know that Britons ate their way through 1000 miles of chipolatas on Christmas weekend 2009? Laid end to end the sausages would reach to outer space. 2009 saw sales of chipolatas increase by 10%. The industry is worth £600 million. They are consumed on average at a rate of 12 thousand a day. […]
Po’ Boys Never Really Took Off in Camden
July 26, 2010
A po’ boy (also po-boy, po boy, or poor boy) is a traditional submarine sandwich from Louisiana. It almost alwaysconsists of meat, usually roast, or seafood, usually fried, served on baguette-like Louisiana French bread. Originating from the Gulf Coast of Louisiana, there are many stories as to the origin of the po’ boy. One theory […]
Why not try this?
Have a butcher’s at this…
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Ricky Panesar
Ricky Panesar is a qualified chef, and a food consultant, food stylist and photographer based in London, with over 12 years’ professional catering experience in a range of catering environments.
September 4, 2012
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