Scampi has long had a bad reputation – but no longer! Mitch Tonks says buy the best quality langoustine you can. Remove the clingfilm and cut each sausage into four pieces. Roll each one through the seasoned flour, then egg, then breadcrumbs. Combine the leek, cauliflower, tomatoes and spring onions in a large bowl with the cheeses, chives, mustards and capers, then mix well with a pinch of pepper, being careful not to crush the ingredients. If the mixture is very soft, transfer to the fridge for 10 minutes to firm up a little. Preheat the oven to 180C/350F/gas mark 4. Cut the skin into roughly 7cm pieces. Don't worry, they don't need to be exact. Put them in a large non-metallic bowl, add the salt and vinegar, mix thoroughly and leave to stand for 1–2 minutes.

Place the potatoes in a medium-sized bowl, then add the remaining 25g melted butter, season with the last tsp of salt and some more pepper, then mix well. Heat a deep fat fryer to 180C/350F, or fill a wok or saucepan a third full with vegetable oil. The oil will be hot enough when a cube of bread browns and sizzles within 30 seconds. Cook the sausages for about 3 minutes, until golden brown. Serve with mash or salad. Stovies with braised beefAdd the meat and stir to coat. Cook on a high heat for 5-7 minutes, constantly turning the goat around, then add the garlic-ginger paste, again stirring constantly. Add the tomato puree, then cover the pan with a lid and simmer for 20 minutes. Add the chilli powder, ground cumin, ground coriander and salt, to taste. Mix well. A classic colonial breakfast from the iconic Piccadilly eatery. If it's a bit too rich before midday for you, it fits the bill for supper, too. Pork scratchings can be enjoyed on their own, but they are also a popular ingredient in a range of dishes. They can be used as a crispy topping for soups or stews, or crumbled over salads for a savoury crunch. Some people even use them as a substitute for breadcrumbs in recipes, adding a unique flavour and texture to dishes like meatballs or stuffing. Our traditional Salted Pork Scratchings and most of our flavoured Scratching are also free from Gluten and MSG... as it was in times gone by. Meanwhile, toss the leek in oil and seasoning then cook on a hot chargrill pan or frying pan until heavily scorched. Allow to cool then thinly slice.

Karam Sethi's version of this Midlands curry-house classic is our new Friday-night favourite. Serve with roti or naan. Place a stainless steel biscuit cutter in the centre of the hotpot dish on top of the onions – this is to leave a space to put the roasted loin of lamb, when ready to serve. If you don't have one, you can just put the loin on top of the dish instead. Arrange the potato slices evenly on top of the onions, then cook in the oven for 2½ hours.

Our butchers tips

The Oink Company was founded by Mike Holman, a former award winning brewer and we believe no one knows better than Oink how great a good pork scratching goes with a cold pint of beer or a large a gin and tonic. Scottish Highlands – AB37-AB38, AB42-AB45, AB53-AB56, IV21-IV24, IV26-IV28, IV40, IV52-IV54, KW1-KW14, PA36, PA40, PH30-PH33, PH34-PH41 Preheat the oven to 140C/275F/gas mark 1. Season the diced lamb and chops with 2 tsp of the salt, the sugar and a good pinch of pepper, then dust with flour. Put the diced lamb in a hotpot dish and set aside the chops. WE PROVIDE A TWO DAY SERVICE TO THE FOLLOWING AREAS. THIS IS NOT SUITABLE IN VERY HOT WEATHER These are:

With braised beef blade mixed in, Tom Kitchin's stovies, a potato-based stew with Scottish heritage, have a refined, grown-up edge. Add the yoghurt and coriander leaves then cover with the lid again and let the meat cook for another 25-40 minutes, or until the meat is tender. Finally, add the garam masala and the coriander, then serve with roti or naan. Lamb Lancashire hotpotAnd let me tell you now, making them at home could NOT be easier. They're SO worth the effort, and homemade scratchings definitely taste better. For the panko breadcrumb like crunch you'd be better buying the pork puff type scratchings which are more skin without the fat and are drier (in fact so dry they make me cough when eating them). Something like these Pork scratchings are outrageously delicious, whether you're scoffing them from a bowl in your local pub, or eating them out of THAT pork scratching advent calendar. Next, fry the onions with ½ tsp salt in 15g melted butter for 3-5 minutes until softened, but not coloured. Spread the onions evenly on top of the lamb in the hotpot dish. Scottish Offshore – HS1-HS9, IV41-IV51, IV54-IV56, KA27-KA28, KW15-KW17, PA20, PA41-PA49, PA62-PA76, PH42-PH44, ZE1-ZE3 –

Meanwhile, add a little butter to a frying pan, then fry the loin in a little butter until browned all over and sealed. When the hotpot has about 20 minutes to go, put the loin in a roasting tin and cook for about 10 minutes – this will be medium-rare. Remove from the oven and let rest for 5 minutes. To serve, divide the kedgeree between four bowls then scatter with chopped parsley, season with salt and pepper then top each with a soft poached egg. Scampi and chips with tartare sauce On a large work surface, layer three sheets of clingfilm on top of each other so you have a sort of three-ply sheet to work with. Spoon on half the mixture into a sausage shape, about 2cm wide. Roll the clingfilm around the sausage and tie off one end, then twist the other end until really firm, then tie that end. Repeat for the rest of the mixture, then chill for 1 hour. Over the past few years, the popularity of air fryers has soared. These affordable kitchen devices have seen increased success as they’re faster than a standard oven, and healthier than a deep fat fryer. They’re also affordable, don’t take up too much space, and cook food to a delicious, crispy finish. Take a look below as we run through our favourite pork dishes to whip up in an air fryer. Air Fryer Pork BellyHeat a deep fat fryer to 170C/335F, or fill a wok or saucepan a third full with the sunflower oil. It will be hot enough when a cube of bread sizzles and turns golden within 30 seconds. Dip the langoustine tails in the flour, then the egg and finally the breadcrumbs, then fry in batches until crisp and golden, which should be 2-4 minutes, depending on size. It is really important not to overload the fryer or pan, as the oil will cool and you won't get a nice crisp batter. Keep them warm while you fry the chips. Inspired by a cherished family recipe, a legacy passed down from one generation to the next, our superior Australian made pork scratchings have no artificial additives, preservatives or colours. Instead, Pascal's Pork Scratchings celebrate a trifecta of natural ingredients — tender pork rind, succulent pork fat, and a sprinkle of sea salt. Preheat the oven to 180C/350F/gas mark 4. Put the cauliflower florets on a baking tray with the thyme, oil and seasoning. Cook for 20-25 minutes, until golden brown. Cool and roughly chop into small pieces, leaving tiny florets whole. While the peas are cooking, preheat the oven to 180C/350F/gas mark 4. Drizzle a little sunflower oil on the mushrooms, season with salt and pepper then bake for 10 minutes.