Issue_ February 2015
Recipes_ Janine Ratcliffe
Food Styling_ Sal Henley
Prop Styling_ Tony Hutchinson
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| Smoky baked pork & beans |
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| Cider-cured double-cut pork chop with apple & chilli relish |
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| Korean slow-roast shoulder of pork |
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| Ham Hock, cider and green peppercorn pie |
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| Candied Bacon |
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| Fall-apart bourbon ribs |
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