To Confit or Not to Confit
How can we say we’re ‘worth our salt’ unless we’ve submitted to the mysteries and heartaches of the confit and lived to tell the tale?
Here's all Dad's Meat stories. Watch this space as we post regularly each week @WhatDadCooked.
How can we say we’re ‘worth our salt’ unless we’ve submitted to the mysteries and heartaches of the confit and lived to tell the tale?
It's cold outside and so here's a autumnal warmer! 'Bangers ‘n’ Mash – Spanish Style with Butternut Squash Mash'. R… https://t.co/4bAyO50pJc