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Latest Comments

• Phil Young on Not Lincolnshire Sausage: I grind it through a 10mm and then a 6mm …
• Phil Young on Soft Bread Rolls: I cook these on a low temperature in a no…
• Phil Young on Black Ham VI - The Recipe and Calculator: You could, but for the time-scale of this…
• John on Black Ham VI - The Recipe and Calculator: Hi, Thanks for the recipient! One quest…
• Eve Howard on Soft Bread Rolls: 12’s were beautiful. I’ll try with less …
• Andy L on Soft Bread Rolls: A great recipe, I’ve been trying to match…
• Jeff Rubinoff on Not Lincolnshire Sausage: What do you mean by ‘coarse’ My two coars…
• Phil Young on Soft Bread Rolls: Yes, of course. They’ll be fine.
• Stuart Burgess on Soft Bread Rolls: Can you use Whole Milk if semi skinned is…

Links

Some links to friends of Local Food Heroes:

• Great Food Club - For discounts on Local Food.
• One Legged Robin - One man's adventures making cheese and charcuterie
• Wrightfood - A great site about Salami & Cured Meats.
• Cured Meats - Another great site about Salami & Cured Meats.
• Rockingham Forest Cider - Local Cider.
• It's not F****** Rocket Science - Hazel Paterson's superb blog.