1kg Black Country Double Cooked Pork Scratchings (Crackling)

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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.

Next, fry the onions with ½ tsp salt in 15g melted butter for 3-5 minutes until softened, but not coloured. Spread the onions evenly on top of the lamb in the hotpot dish. Karam Sethi's version of this Midlands curry-house classic is our new Friday-night favourite. Serve with roti or naan. 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.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.

To serve, divide the kedgeree between four bowls then scatter with chopped parsley, season with salt and pepper then top each with a soft poached egg. Scampi and chips with tartare sauce Place the potatoes in a medium-sized bowl, then add the remaining 25g melted butter, season with the last tsp of salt and some more pepper, then mix well.

With braised beef blade mixed in, Tom Kitchin's stovies, a potato-based stew with Scottish heritage, have a refined, grown-up edge. Heat a deep fat fryer to 180C/350F, or fill a wok or saucepan a third full with vegetable oil. The oil will be hot enough when a cube of bread browns and sizzles within 30 seconds. Cook the sausages for about 3 minutes, until golden brown. Serve with mash or salad. Stovies with braised beef

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.

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. 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.