Pork Recipes

Braised Shoulder of Pork in Milk with Polenta & Crispy Sage

By
Pork shoulder in a casserole dish cooked in milk with polenta and crispy sage.

Braised Pork Shoulder in Milk with Polenta & Crispy Sage: The shoulder is slowly braised until you can pull it apart with a spoon and a fork, given an unusual lift by the curdled milk. All sitting on a comforting, parmesan-fuelled, bed of polenta — that great stalwart of Northern Italian cooking.

This might sound a little strange if it is something that you have never come across before — it certainly blew my mum’s mind when I told her I was cooking it. But it is a traditional old method for cooking pork, although I think usually a loin, and returns a distinctive and pleasing flavour. As the milk curdles in the cooking process, it lends an almost cheesy tang to the pork, whilst its great friends sage and fennel are there to help add a more familiar edge.

Serves: 6-7

Cook time: 4 hours 30 minutes

Ingredients

Pork

Polenta

Crispy Sage

Method

Start With The Pork Shoulder, Which Needs A Slow Cook

  1. Preheat your oven to 125°C.
  2. Find a casserole pot with a lid that fits and place it over a medium heat, with half a tablespoon of olive oil.
  3. Season the pork well with salt and black pepper and add it to the pan. We want to colour the fat off a little bit to start building the layers of flavour and also release some lovely pork fat into the pan. Colour the shoulder evenly on all sides and then the fennel seeds and garlic. Let them fry briefly in the fat before adding the milk, sage, lemon zest, and the remaining olive oil.
  4. Season the pan with salt and turn the heat down to low. It is relatively easy for the milk to catch and burn on the bottom of the pan — this will ruin the dish, so be wary.
  5. Let the milk come up to a simmer, fit the lid and place it in the oven. Set a timer for 4 hours.
  6. After 4 hours, remove the pan from the oven and check the meat by inserting a small knife into the joint. It should feel soft, as if with slightly more pressure, the whole thing might just fall apart. If it is still a little firm, then return it to the oven and check after another half an hour. Do not be alarmed by what you are seeing, the milk will have curdled and possibly not look too appealing, but it is all part of the plan, so go with it. If the shoulder is cooked, then leave to one side to rest and cool slightly.

For The Polenta

  1. In a large heavy bottomed pan, bring the water, plus a good pinch of salt, to the boil. Add the olive oil.
  2. Have a whisk to hand. Whisk the water and begin adding the polenta in a steady stream, whisking continuously. Once all the polenta is in, then turn the heat down as low as possible.
  3. Swap the whisk for a wooden spoon. Let the polenta cook on this low heat for about 45 minutes, stirring regularly. You will notice that it will thicken very quickly as the grains cook. If the heat is too high, then polenta can bubble and spit — like lava. Try to avoid this as it will be very hot and can burn.
  4. Add the butter and parmesan and stir continuously until both have melted completely. At this stage, it should, in terms of consistency, resemble a loose mashed potato. If it seems a little firm, then loosen with a splash of water.
  5. Keep the polenta warm until you serve. When the polenta is allowed to cool, it makes a good substitute for cement (don’t actually try to build anything with it), not what this dish calls for.

Just Before Serving

  1. Heat about 250ml of vegetable oil in a pan — approximately an inch.
  2. Carefully dip the tip of a sage leaf in the oil to check its temperature. It should instantly begin to sizzle but not burn. About 170°C, if you have a thermometer.
  3. In batches, add the sage leaves to the oil. The leaves will sizzle quite aggressively at first, but will calm down fairly quickly as the moisture in the leaves evaporates, leaving us with a crispy finish.  We are looking for a crispy, dark green leaf, not a burned one. If they are burning, then turn the heat down.
  4. Season with salt as they come out of the oil.To serve, remove the pork from the pan and pull it apart with a fork. Serve it on a good dollop of polenta, with a little of the cooking liquor. Adorn with crispy sage leaves and enjoy!

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For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.

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  • Sausages appear in great food cultures all over the world. We never tire of discovering them, and we always want to represent them properly. Which is why we love to make them in partnership with chefs, cooks, or true specialists in that cuisine, or passionate enthusiasts who know it from the inside. This is Kwa Ko — a Cambodian beef sausage made in collaboration with @barang_london , the project of @tomgeoffrey. Since launching his residency at The Globe in Borough Market, Tom has been bringing the fresh, vibrant flavours of Cambodia to London’s restaurant scene. It didn’t take long before the conversation turned to sausages. Cambodian sausage traditions are strong. What we’ve made together is genuinely distinctive: beef chuck and brisket with galangal, lemongrass, garlic, makrut lime leaves, white Kampot pepper and steamed jasmine rice. The rice is the detail that makes it, it gives the sausage a characteristic light sourness, another layer of complexity that sets it apart from anything we’ve made before. Available now, in limited numbers, so be quick!
  • We are firmly of the belief that our pork is as good as it has ever been, the breeding, the rearing, the dry ageing and of course the butchery. All of it functioning in harmony to provide us with some high-grade pork. Loin chops seem to be having their moment in the sun, currently a firm favourite amongst our restaurant community, and rightly so. A classic; the leaner eye meat enveloped by a lovely cover of fat, cut thick and cooked well, they are so, so good. A little less well known, but no less delicious, and a cracking option for sharing, our shoulder chops are a slightly different beast. We split our shoulders in half and age the so-called Boston butt, when ready, the shoulder chops are cut from this section. The eye meat is made up of the collar or neck fillet and has excellent natural marbling. You then get a little of the blade and the muscles that surround it, this is darker, more richly flavoured meat. You still get the cover of fat, which, once rendered, tastes incredible. All in all, a fantastic sharing chop and a slight point of difference from the loin chops. Both supremely delicious!
  • The process of developing a dish with chefs is a rewarding one, made all the more so when we have the chance to eat the end product. As was the case here upon a recent (ish) visit to @rambutan_ldn Conversations around the best steak to use for this dish began months ago and we were able to offer our expert advice as Sofia and her team fine-tuned the balance of flavours, spices and textures. A few different cuts were trialled, and, in the end, it was our rump steaks which triumphed! Their flavour and fat able to be carried by that rich and deep curry sauce, with brighter notes and acidity being offered up by the parsley temper and little pearls of onion. It is truly a triumph. A marriage of Yorkshire beef and traditional Sri Lankan flavours and we couldn’t be prouder to see it on the menu and being enjoyed by their lucky guests!
  • What salt should you use when cooking steaks and chops? Does it matter? Well, we have, in the past, taken some heat in the comments from people saying that we are using the wrong salt on our steaks. “You should be using fine salt!”, “flaky salt on steaks!! NO WAY!”, “It just falls off!”, to give you a few examples. So, to put the debate to bed we undertook an extremely controlled, scientific experiment to determine which salt is the best salt to use on your steaks. In a field, with a piece of goose skirt, a barbecue and two varieties of sea salt (that’s one important detail, to use sea salt, not table salt) and a desire to eat well seasoned steak. Poor us! Watch the video to find our conclusions, which will also feature in an academic journal soon – a seminal piece of scientific research. #sodiyum #flakysalt4life
  • A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
  • Take a little inspiration from our very own grill master @grylos when it comes to cooking your big, bone in steaks. This method takes time, skill and plenty of patience but the result is a deep, dark char, beautiful blushing pink flesh and melting buttery fat. We can safely say, after this day we spent in the field, that it is well worth the effort. Close to steak perfection. Plus, he knocked up a charred spring vegetable green sauce, which was an ideal foil for that most delicious of steaks – clever boy. The idea is to spend time building a char and crust with many short visits to the hottest part of the grill, interspersed with time away from the grill, somewhere warm, slowly coming up to temperature. Placing it directly on the coals at the end is a bit of a gimmick, however, it did yield excellent results, so maybe give it a go (only if you have good quality charcoal though!)! Steak perfection!!
  • To our friends down south, you might have noticed Yorkshire is still a good few weeks behind the march towards summer. The trees are only just coming into leaf in the Dales, especially up in Upper Wharfedale, and that gives us a little more time with the wild garlic. Here is @grylos with what feels like one of his best ideas to date. A proper use of those essential carcass balance cuts. Lamb hearts, though this would work just as well with tongues, sweetbreads or liver. Cooked simply, well seasoned, finished with a little lemon. Alongside it, wild garlic taken from the darker, shaded parts of the woodland where it is still fresh. Even if it has started to turn, it holds up. Treated like spinach, wilted down, then cooked with oil, salt and cream, left to reduce until it becomes rich and full of flavour. A brilliant little starter for our chefs blackboards, and something that will more than hold its own at home. A dish for the season, if ever there was one.
  • We are reaching the end of our wild garlic sausages, as the season begins to slip away and only the deeper, shaded pockets of woodland still offer the tender leaves we rely on. It is from these cooler, quieter areas that we are still able to gather what we need, though even here the plants are beginning to turn, and once the flowers arrive, the flavour shifts and our time with wild garlic comes to a close for another year. As ever, we follow the season rather than stretch it, working with what is left while it is still at its best, which means if you have been enjoying them, or have been meaning to try them, now is the time to cook them or put a few aside for later. Before long, they will be gone, and we will wait for spring to bring them back again.
Sausages appear in great food cultures all over the world. We never tire of discovering them, and we always want to represent them properly. Which is why we love to make them in partnership with chefs, cooks, or true specialists in that cuisine, or passionate enthusiasts who know it from the inside. This is Kwa Ko — a Cambodian beef sausage made in collaboration with @barang_london , the project of @tomgeoffrey. Since launching his residency at The Globe in Borough Market, Tom has been bringing the fresh, vibrant flavours of Cambodia to London’s restaurant scene. It didn’t take long before the conversation turned to sausages. Cambodian sausage traditions are strong. What we’ve made together is genuinely distinctive: beef chuck and brisket with galangal, lemongrass, garlic, makrut lime leaves, white Kampot pepper and steamed jasmine rice. The rice is the detail that makes it, it gives the sausage a characteristic light sourness, another layer of complexity that sets it apart from anything we’ve made before. Available now, in limited numbers, so be quick!
Sausages appear in great food cultures all over the world. We never tire of discovering them, and we always want to represent them properly. Which is why we love to make them in partnership with chefs, cooks, or true specialists in that cuisine, or passionate enthusiasts who know it from the inside. This is Kwa Ko — a Cambodian beef sausage made in collaboration with @barang_london , the project of @tomgeoffrey. Since launching his residency at The Globe in Borough Market, Tom has been bringing the fresh, vibrant flavours of Cambodia to London’s restaurant scene. It didn’t take long before the conversation turned to sausages. Cambodian sausage traditions are strong. What we’ve made together is genuinely distinctive: beef chuck and brisket with galangal, lemongrass, garlic, makrut lime leaves, white Kampot pepper and steamed jasmine rice. The rice is the detail that makes it, it gives the sausage a characteristic light sourness, another layer of complexity that sets it apart from anything we’ve made before. Available now, in limited numbers, so be quick!
Sausages appear in great food cultures all over the world. We never tire of discovering them, and we always want to represent them properly. Which is why we love to make them in partnership with chefs, cooks, or true specialists in that cuisine, or passionate enthusiasts who know it from the inside. This is Kwa Ko — a Cambodian beef sausage made in collaboration with @barang_london , the project of @tomgeoffrey. Since launching his residency at The Globe in Borough Market, Tom has been bringing the fresh, vibrant flavours of Cambodia to London’s restaurant scene. It didn’t take long before the conversation turned to sausages. Cambodian sausage traditions are strong. What we’ve made together is genuinely distinctive: beef chuck and brisket with galangal, lemongrass, garlic, makrut lime leaves, white Kampot pepper and steamed jasmine rice. The rice is the detail that makes it, it gives the sausage a characteristic light sourness, another layer of complexity that sets it apart from anything we’ve made before. Available now, in limited numbers, so be quick!
Sausages appear in great food cultures all over the world. We never tire of discovering them, and we always want to represent them properly. Which is why we love to make them in partnership with chefs, cooks, or true specialists in that cuisine, or passionate enthusiasts who know it from the inside. This is Kwa Ko — a Cambodian beef sausage made in collaboration with @barang_london , the project of @tomgeoffrey. Since launching his residency at The Globe in Borough Market, Tom has been bringing the fresh, vibrant flavours of Cambodia to London’s restaurant scene. It didn’t take long before the conversation turned to sausages. Cambodian sausage traditions are strong. What we’ve made together is genuinely distinctive: beef chuck and brisket with galangal, lemongrass, garlic, makrut lime leaves, white Kampot pepper and steamed jasmine rice. The rice is the detail that makes it, it gives the sausage a characteristic light sourness, another layer of complexity that sets it apart from anything we’ve made before. Available now, in limited numbers, so be quick!
Sausages appear in great food cultures all over the world. We never tire of discovering them, and we always want to represent them properly. Which is why we love to make them in partnership with chefs, cooks, or true specialists in that cuisine, or passionate enthusiasts who know it from the inside. This is Kwa Ko — a Cambodian beef sausage made in collaboration with @barang_london , the project of @tomgeoffrey. Since launching his residency at The Globe in Borough Market, Tom has been bringing the fresh, vibrant flavours of Cambodia to London’s restaurant scene. It didn’t take long before the conversation turned to sausages. Cambodian sausage traditions are strong. What we’ve made together is genuinely distinctive: beef chuck and brisket with galangal, lemongrass, garlic, makrut lime leaves, white Kampot pepper and steamed jasmine rice. The rice is the detail that makes it, it gives the sausage a characteristic light sourness, another layer of complexity that sets it apart from anything we’ve made before. Available now, in limited numbers, so be quick!
Sausages appear in great food cultures all over the world. We never tire of discovering them, and we always want to represent them properly. Which is why we love to make them in partnership with chefs, cooks, or true specialists in that cuisine, or passionate enthusiasts who know it from the inside. This is Kwa Ko — a Cambodian beef sausage made in collaboration with @barang_london , the project of @tomgeoffrey. Since launching his residency at The Globe in Borough Market, Tom has been bringing the fresh, vibrant flavours of Cambodia to London’s restaurant scene. It didn’t take long before the conversation turned to sausages. Cambodian sausage traditions are strong. What we’ve made together is genuinely distinctive: beef chuck and brisket with galangal, lemongrass, garlic, makrut lime leaves, white Kampot pepper and steamed jasmine rice. The rice is the detail that makes it, it gives the sausage a characteristic light sourness, another layer of complexity that sets it apart from anything we’ve made before. Available now, in limited numbers, so be quick!
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Sausages appear in great food cultures all over the world. We never tire of discovering them, and we always want to represent them properly. Which is why we love to make them in partnership with chefs, cooks, or true specialists in that cuisine, or passionate enthusiasts who know it from the inside. This is Kwa Ko — a Cambodian beef sausage made in collaboration with @barang_london , the project of @tomgeoffrey. Since launching his residency at The Globe in Borough Market, Tom has been bringing the fresh, vibrant flavours of Cambodia to London’s restaurant scene. It didn’t take long before the conversation turned to sausages. Cambodian sausage traditions are strong. What we’ve made together is genuinely distinctive: beef chuck and brisket with galangal, lemongrass, garlic, makrut lime leaves, white Kampot pepper and steamed jasmine rice. The rice is the detail that makes it, it gives the sausage a characteristic light sourness, another layer of complexity that sets it apart from anything we’ve made before. Available now, in limited numbers, so be quick!
1 week ago
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@swaledalebutchers
@swaledalebutchers
•
Follow
We are firmly of the belief that our pork is as good as it has ever been, the breeding, the rearing, the dry ageing and of course the butchery. All of it functioning in harmony to provide us with some high-grade pork. Loin chops seem to be having their moment in the sun, currently a firm favourite amongst our restaurant community, and rightly so. A classic; the leaner eye meat enveloped by a lovely cover of fat, cut thick and cooked well, they are so, so good. A little less well known, but no less delicious, and a cracking option for sharing, our shoulder chops are a slightly different beast. We split our shoulders in half and age the so-called Boston butt, when ready, the shoulder chops are cut from this section. The eye meat is made up of the collar or neck fillet and has excellent natural marbling. You then get a little of the blade and the muscles that surround it, this is darker, more richly flavoured meat. You still get the cover of fat, which, once rendered, tastes incredible. All in all, a fantastic sharing chop and a slight point of difference from the loin chops. Both supremely delicious!
2 weeks ago
947
View on Instagram |
2/8
@swaledalebutchers
@swaledalebutchers
•
Follow
The process of developing a dish with chefs is a rewarding one, made all the more so when we have the chance to eat the end product. As was the case here upon a recent (ish) visit to @rambutan_ldn Conversations around the best steak to use for this dish began months ago and we were able to offer our expert advice as Sofia and her team fine-tuned the balance of flavours, spices and textures. A few different cuts were trialled, and, in the end, it was our rump steaks which triumphed! Their flavour and fat able to be carried by that rich and deep curry sauce, with brighter notes and acidity being offered up by the parsley temper and little pearls of onion. It is truly a triumph. A marriage of Yorkshire beef and traditional Sri Lankan flavours and we couldn’t be prouder to see it on the menu and being enjoyed by their lucky guests!
3 weeks ago
745
View on Instagram |
3/8
@swaledalebutchers
@swaledalebutchers
•
Follow
What salt should you use when cooking steaks and chops? Does it matter? Well, we have, in the past, taken some heat in the comments from people saying that we are using the wrong salt on our steaks. “You should be using fine salt!”, “flaky salt on steaks!! NO WAY!”, “It just falls off!”, to give you a few examples. So, to put the debate to bed we undertook an extremely controlled, scientific experiment to determine which salt is the best salt to use on your steaks. In a field, with a piece of goose skirt, a barbecue and two varieties of sea salt (that’s one important detail, to use sea salt, not table salt) and a desire to eat well seasoned steak. Poor us! Watch the video to find our conclusions, which will also feature in an academic journal soon – a seminal piece of scientific research. #sodiyum #flakysalt4life
3 weeks ago
13215
View on Instagram |
4/8
A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
@swaledalebutchers
@swaledalebutchers
•
Follow
A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
4 weeks ago
462
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5/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Take a little inspiration from our very own grill master @grylos when it comes to cooking your big, bone in steaks. This method takes time, skill and plenty of patience but the result is a deep, dark char, beautiful blushing pink flesh and melting buttery fat. We can safely say, after this day we spent in the field, that it is well worth the effort. Close to steak perfection. Plus, he knocked up a charred spring vegetable green sauce, which was an ideal foil for that most delicious of steaks – clever boy. The idea is to spend time building a char and crust with many short visits to the hottest part of the grill, interspersed with time away from the grill, somewhere warm, slowly coming up to temperature. Placing it directly on the coals at the end is a bit of a gimmick, however, it did yield excellent results, so maybe give it a go (only if you have good quality charcoal though!)! Steak perfection!!
1 month ago
1,29232
View on Instagram |
6/8
@swaledalebutchers
@swaledalebutchers
•
Follow
To our friends down south, you might have noticed Yorkshire is still a good few weeks behind the march towards summer. The trees are only just coming into leaf in the Dales, especially up in Upper Wharfedale, and that gives us a little more time with the wild garlic. Here is @grylos with what feels like one of his best ideas to date. A proper use of those essential carcass balance cuts. Lamb hearts, though this would work just as well with tongues, sweetbreads or liver. Cooked simply, well seasoned, finished with a little lemon. Alongside it, wild garlic taken from the darker, shaded parts of the woodland where it is still fresh. Even if it has started to turn, it holds up. Treated like spinach, wilted down, then cooked with oil, salt and cream, left to reduce until it becomes rich and full of flavour. A brilliant little starter for our chefs blackboards, and something that will more than hold its own at home. A dish for the season, if ever there was one.
2 months ago
1849
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7/8
We are reaching the end of our wild garlic sausages, as the season begins to slip away and only the deeper, shaded pockets of woodland still offer the tender leaves we rely on. It is from these cooler, quieter areas that we are still able to gather what we need, though even here the plants are beginning to turn, and once the flowers arrive, the flavour shifts and our time with wild garlic comes to a close for another year. As ever, we follow the season rather than stretch it, working with what is left while it is still at its best, which means if you have been enjoying them, or have been meaning to try them, now is the time to cook them or put a few aside for later. Before long, they will be gone, and we will wait for spring to bring them back again.
We are reaching the end of our wild garlic sausages, as the season begins to slip away and only the deeper, shaded pockets of woodland still offer the tender leaves we rely on. It is from these cooler, quieter areas that we are still able to gather what we need, though even here the plants are beginning to turn, and once the flowers arrive, the flavour shifts and our time with wild garlic comes to a close for another year. As ever, we follow the season rather than stretch it, working with what is left while it is still at its best, which means if you have been enjoying them, or have been meaning to try them, now is the time to cook them or put a few aside for later. Before long, they will be gone, and we will wait for spring to bring them back again.
We are reaching the end of our wild garlic sausages, as the season begins to slip away and only the deeper, shaded pockets of woodland still offer the tender leaves we rely on. It is from these cooler, quieter areas that we are still able to gather what we need, though even here the plants are beginning to turn, and once the flowers arrive, the flavour shifts and our time with wild garlic comes to a close for another year. As ever, we follow the season rather than stretch it, working with what is left while it is still at its best, which means if you have been enjoying them, or have been meaning to try them, now is the time to cook them or put a few aside for later. Before long, they will be gone, and we will wait for spring to bring them back again.
@swaledalebutchers
@swaledalebutchers
•
Follow
We are reaching the end of our wild garlic sausages, as the season begins to slip away and only the deeper, shaded pockets of woodland still offer the tender leaves we rely on. It is from these cooler, quieter areas that we are still able to gather what we need, though even here the plants are beginning to turn, and once the flowers arrive, the flavour shifts and our time with wild garlic comes to a close for another year. As ever, we follow the season rather than stretch it, working with what is left while it is still at its best, which means if you have been enjoying them, or have been meaning to try them, now is the time to cook them or put a few aside for later. Before long, they will be gone, and we will wait for spring to bring them back again.
2 months ago
761
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