The Hackney Butchers Association

More smoked bacon antics... Fry up bacon & mushrooms in a little olive oil.. Then add rice and fry for a couple of minutes. Add hot chicken stock one ladle at a time until absorbed.  (The amounts involved depend on how many your feeding and the type of rice.  It will say on the packet.) Then put a lid on and let it rest for 2minutes. Mix in lots of fresh grated  parmesan & a little finely chopped tarragon. Check seasoning & eat. Filling and warming, this is easy winter food.  It takes about 30mins start to finish.

This was good! Definitely one to repeat. This would be good to cook for friends. The spuds, cabbage, fish stock can all be pretty much prepared in advance & then finished within 10mins.

For the cider and apple sauce (makes enough for 4 servings, or 1 really greedy one) 20ml groundnut oil 500g pork bones (ask your butcher), chopped small 1 large onion, peeled and chopped 1 large carrot, peeled and chopped 1 celery stick, chopped 2 garlic gloves, peeled and crushed 1 bay leaf 1 thyme sprigs 2 sprigs tarragon 1 granny smith apple, chopped 300ml dry cider 400ml chicken stock Method: To prepare the cider sauce. Place a heavy-based pan over a medium-high heat and heat up, and then add the oil. When it is almost smoking, add the pork bones and cook, stirring frequently, until they are deep golden in colour. Add the vegetables, garlic and herbs, lower the heat and cook for 8-10 minutes or until softened and golden. Add the chopped apple and cider. Bring to the boil and simmer to reduce by half, and then add the stock. Bring back to the boil, skim and simmer again for 20-25 minutes. Pass the sauce through a fine sieve into a clean pan and simmer to reduce by...