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Bologna, 1973. Giuseppe Conte, an artisan purveyor of fi ne Italian salami, is mixing pork with fat, herbs, and pepper, ready to be cased and shaped into one of his prized sausages. Suddenly a plume of dark brown smoke clouds the room. Giuseppe coughs, splutters, then licks his lips. “Chocolate?!”. A bag of cocoa powder had fallen from a shelf high above the mixing bowl and landed square in the mix. Throwing caution to the wind, curious as to whether he may have discovered a potentially wondrous flavor combination, Giuseppe completed the salami and sold it from his stall at the Mercato. Everyone hated it. This story isn’t true, but the recipe below is every bit as real as our imagination, and is meat-free! We chucked in Snickers because they’re great, but you can substitute them for your favorite chocolate bar if you want. Enjoy, guys!
Twisted are very pleased to inform you that cakes are finally cool again. No longer confined to your Great Auntie Mabel’s larder, these round, layered, sweet creations have been given a makeover, sexed up, and most importantly of all, you can now eat them for dinner. That’s right dudes, savory cakes are the future, and this slice of fajita-style genius should be top of your list. Make it.
Sometimes, you want a light, refreshing breakfast of oats and berries, and sometimes, you want a soft-boiled egg, placed inside an avocado, wrapped in a blanket of bacon. One might justify making our recipe by reminding themselves that avocado is the good kind of fat. As for the bacon, well you can’t win ’em all… Prepare to pig out.
Making pastry is quick, easy and essential on a limited budget.
The basic rule is ‘half fat to flour’ with a sprinkling of salt. Butter tastes best, it may be a bit more expensive than lard or marg but it goes a long way.
Pies are great but shop pies aren't. Make your own, they’re cheap and you’ll earn five stars from your family. Make sure you have mushy peas and red cabbage to serve.
This quince jelly recipe is dead easy to make and is delicious especially with red meat and cheese. Quince jelly can be pricey at the supermarket so you'll save yourself a bob or two.
You can tell a quince is ripe by smelling the blossom end of it. Ripe quince have a strong, floral fragrance. To get the best out of your jelly make sure you only use quinces that are ripe.
With a centre of egg and bacon this breakfast sushi treat is made with the core ingredients from your typical traditional English breakfast.