another post celebrating local food producers. We had a family birthday party/clan gathering today so I went to the farmer’s market yesterday to take pot luck on what I could find. What I found was a very promising looking 3.5Kg joint of gammon from Puddledub Pork, which I prepared using a method found in a Clarissa Dickson-Wright book, which is the standard soak, simmer and roast deal, but does the simmering stage in cider. I used a maple syrup glaze for the roasting stage. The meat had a fantastic flavour and texture - so thanks to Puddledub and Clarissa. Highly recommended.

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