Pressed Terrine of Yorkshire Gammon with Quail Egg, Spiced Pineapple Pickle and Mustard Seed Dressing Makes one terrine: 10 slices 3 ham knuckles 350g-400g (12oz-14oz) each, pre-soaked for 12 hours…
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Colman’s Mustard celebrates its bicentenary
On 30 April 1814, a flour miller called Jeremiah Colman placed an advertisement in the Norfolk Chronicle. It ran: “JEREMIAH COLMAN, Having taken the Stock & Trade lately carried on…