RICK STEIN

The Sunday Telegraph - Sunday - - Front Page -

The chef and TV star is fa­mous for fish, but he’s af­ter some­thing meaty for Christ­mas – specif­i­cally, a tin of pork skin slow-cooked in lard (€3.50 for a 400g, bouffier-trai­teur­dor­dogne.fr). Or, says Stein, “I would like a cop­per tur­bot ket­tle to re­place one that got lost many years ago.”

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