This 1kg humdinger is devised by ‘King of Pies’ chef Callum Franklin, with a filling of home-reared duck, pork, ham and chestnuts under a dome of hot water crust pastry. Festooned with sides ...

Place the pork skin-side up in a roasting pan. Roast in the oven for 30 minutes until the skin blisters and browns. Reduce the oven temperature to 150°C (302°F) and continue to roast for ...

The Southern Living Test Kitchen has been publishing recipes since ... sprinkle pork evenly with poultry seasoning, sage, pepper, and 1 1/2 tablespoons of the kosher salt. Transfer pork, fat cap side ...

I’m using pork neck fillet here as it has more flavour than standard fillets/tenderloins, though they’re more readily available so it’s up to you. Heat a griddle pan or heavy frying pan over ...

Josh Miller is a writer, editor, recipe developer, and food stylist who has been writing about Southern food and working in the publishing industry for the past 20 years. His work has appeared in ...