Preheat the oven to 200C/400F/gas mark 6. Mix the dry ingredients in a large bowl, then rub in the butter with your fingers to form a crumb-like texture. Gradually add the buttermilk until the mixture forms into a dough. 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. 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. With braised beef blade mixed in, Tom Kitchin's stovies, a potato-based stew with Scottish heritage, have a refined, grown-up edge.

WE PROVIDE A TWO DAY SERVICE TO THE FOLLOWING AREAS. THIS IS NOT SUITABLE IN VERY HOT WEATHER These are: 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. 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. Karam Sethi's version of this Midlands curry-house classic is our new Friday-night favourite. Serve with roti or naan. And 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.Scottish Highlands – AB37-AB38, AB42-AB45, AB53-AB56, IV21-IV24, IV26-IV28, IV40, IV52-IV54, KW1-KW14, PA36, PA40, PH30-PH33, PH34-PH41 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. 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. 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 hotpot 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.

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. 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

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. 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. 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.

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 beef WE’RE NOW OFFERING FREE DELIVERY IN CERTAIN POST CODE AREAS AROUND SKIPTON, ILKLEY, OTLEY, HARROGATE, RIPON, PATELY BRIDGE AND GRASSINGTON.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 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. 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 – Heat 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. 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. 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. Scampi has long had a bad reputation – but no longer! Mitch Tonks says buy the best quality langoustine you can.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. 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.