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WIN­NER Crack­ling Gam­mon Joint With Maple & Bour­bon Glaze, £16

For the lit­tle ef­fort re­quired to cook this joint, you’ll cer­tainly get max­i­mum re­sults. You don’t even need to pre­pare the crack­ling – sim­ply add the glaze 15 min­utes be­fore the end of cook­ing. There are no bones, so it’s sim­ple to carve, and the sticky,

sweet glaze coats both the meat and crack­ling for a re­ally flavour­some roast.

REC­OM­MENDED Por­to­bello Mush­room Welling­ton, £3

Slices of mush­room are blended nicely with spinach and cran­berry in a creamy sauce and crisp cas­ing. Be sure not to overdo the cook­ing, or you risk burn­ing the pas­try. A de­cent veg­gie op­tion at a great price.

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