Pork scratchings are outrageously delicious, whether you're scoffing them from a bowl in your local pub, or eating them out of THAT pork scratching advent calendar. Combine the leek, cauliflower, tomatoes and spring onions in a large bowl with the cheeses, chives, mustards and capers, then mix well with a pinch of pepper, being careful not to crush the ingredients. If the mixture is very soft, transfer to the fridge for 10 minutes to firm up a little.

Pork scratchings can be enjoyed on their own, but they are also a popular ingredient in a range of dishes. They can be used as a crispy topping for soups or stews, or crumbled over salads for a savoury crunch. Some people even use them as a substitute for breadcrumbs in recipes, adding a unique flavour and texture to dishes like meatballs or stuffing. A classic colonial breakfast from the iconic Piccadilly eatery. If it's a bit too rich before midday for you, it fits the bill for supper, too. Preheat the oven to 180C/350F/gas mark 4. Cut the skin into roughly 7cm pieces. Don't worry, they don't need to be exact. Put them in a large non-metallic bowl, add the salt and vinegar, mix thoroughly and leave to stand for 1–2 minutes.Our traditional Salted Pork Scratchings and most of our flavoured Scratching are also free from Gluten and MSG... as it was in times gone by. And let me tell you now, making them at home could NOT be easier. They're SO worth the effort, and homemade scratchings definitely taste better. Scampi has long had a bad reputation – but no longer! Mitch Tonks says buy the best quality langoustine you can. With braised beef blade mixed in, Tom Kitchin's stovies, a potato-based stew with Scottish heritage, have a refined, grown-up edge. Meanwhile, add a little butter to a frying pan, then fry the loin in a little butter until browned all over and sealed. When the hotpot has about 20 minutes to go, put the loin in a roasting tin and cook for about 10 minutes – this will be medium-rare. Remove from the oven and let rest for 5 minutes.

Preheat the oven to 200C/400F/gas mark 6. Mix the dry ingredients in a large bowl, then rub in the butter with your fingers to form a crumb-like texture. Gradually add the buttermilk until the mixture forms into a dough.Preheat the oven to 140C/275F/gas mark 1. Season the diced lamb and chops with 2 tsp of the salt, the sugar and a good pinch of pepper, then dust with flour. Put the diced lamb in a hotpot dish and set aside the chops. While the peas are cooking, preheat the oven to 180C/350F/gas mark 4. Drizzle a little sunflower oil on the mushrooms, season with salt and pepper then bake for 10 minutes. Add the meat and stir to coat. Cook on a high heat for 5-7 minutes, constantly turning the goat around, then add the garlic-ginger paste, again stirring constantly. Add the tomato puree, then cover the pan with a lid and simmer for 20 minutes. Add the chilli powder, ground cumin, ground coriander and salt, to taste. Mix well. Heat a deep fat fryer to 170C/335F, or fill a wok or saucepan a third full with the sunflower oil. It will be hot enough when a cube of bread sizzles and turns golden within 30 seconds. Dip the langoustine tails in the flour, then the egg and finally the breadcrumbs, then fry in batches until crisp and golden, which should be 2-4 minutes, depending on size. It is really important not to overload the fryer or pan, as the oil will cool and you won't get a nice crisp batter. Keep them warm while you fry the chips. Add the yoghurt and coriander leaves then cover with the lid again and let the meat cook for another 25-40 minutes, or until the meat is tender. Finally, add the garam masala and the coriander, then serve with roti or naan. Lamb Lancashire hotpot