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We’ve been thinking of putting this recipe up for a while and after our recent Pig Butchery Course there were a few requests so here it is. Its always a fantastic thing, making your own sausages. We like to use Weschenfelder seasonings as they make so many good ones (their pork and apple and gold pork are just delicious). They also supply all of the things you need to make the perfect sausage such as skins, rusk and spices. The…

As Christmas rapidly approaches its always good to get some prep done way in advance. The glorious thing with mincemeat is that it actually gets better with age and will last up to a year in a jar, so its great to get it made nice and early. This mincemeat recipe is delicious and really simple. The only equipment you’ll need is a decent food processor to get all the hard work done. Don’t feel you need to stick to…

Wild garlic is one of those delightful plants that makes spring foraging a real treat. We use it for all sorts of things here at VHK – soup, soda bread, even preserving it with salt, but this pesto recipe is one of our favourites. You can use pine nuts instead of sunflower seeds, but please give the sunflower seeds a chance. It is delicious on pasta, works wonders as a simple dip and makes a slightly dull sandwich sing. Go…

We always make this quick and simple cheese on our Festive Smoking and Curing Courses. It is a Steve Lamb classic. Labneh is a strained yoghurt cheese with a compact, spreadable texture and a slightly sour yoghurt flavour. All that is required for this recipe is yoghurt and salt – the agent that causes the whey to drain off – a small amount of cheesecloth or muslin and a little bit of patience. It is a particular festive favourite as…