Recent content by oldcelt

Thanks for that. the answer came quite early in the thread actually :chef:

:chef: That is some "conversion" - almost like a new recipe :smile:

Oh, I missed out on this film. Note on my iPhone to have a look at it.

Ah, that's a question only another American can answer. Sow belly is not a term found in the UK English language. Ken

I'd say that this is a cut you have to order in advance from a traditional butcher. Thank goodness we have several in our vicinity. Ken

Many thanks to everyone for the warm welcome.

The imagination boggeles! :ohmy:

Personally, I'd try it exactly as the recipe as a first attempt. That will give you an idea of what might be achieved with changed ingredients. I'm also in the position of "She who must be obeyed" having different dietary requirements but, luckily for me, she travels widely as she works for...

Brilliant - thanks a million. I obviously used the wrong search combination in Google! :smile: Ken

On today's Saturday Kitchen (UK BBC - 17 September 2016) James Martin made slow cooked pork belly and loin (as one rolled piece), cooking for for five hours at 150C. He served it with dauphinoise potatoes. I've searched high and low for the recipe but failed to find it. Can anyone help please?

I'm a retired software developer and I've developed an interest in cooking - much to my wife's satisfaction! My other interests include golf and RC model helicopters. Real name - Ken