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In a BBC documentary, it shows "Liam's Cocktail Class", where he makes the following drink, which he says "Must be good for everything" and then when drinking it he says "It's Good man".  He also swears by it.......a lot !!

  • Ostlers cider vinegar
  • Turmeric 
  • Honey
  • Hot water

Find this recipe at Liam's Cocktail Class

Noel Corston is a pioneering, critically acclaimed chef. His Restaurant NC is located in the heart of the UNESCO Biosphere Reserve, where he works directly with farmers, fishermen, foragers, and hunters to create food that is simply stunning.

Caramelised Pig’s Head with Endive, Potato Purée & Golden Sultanas

Ingredients to serve 4: 

1 pig’s head split in half by your butcher
A few leeks, carrots, celery & onions, light chicken stock
2 Belgian endive/chicory
4 Maris Piper potatoes                                                              
Sea salt, black pepper, lemon juice, butter, Flower Honey, double cream
Golden sultanas in Cider Brandy syrup
300 ml Ostlers Vintage Cider Vinegar


1 x non-stick pan
1 x small sauté pan
2 x small saucepans
1 x cooked meat board, 1 x raw meat board, 1 x carving knife,  1 x boning knife
Muslin / Clingfilm
Soak the pig’s head for 24 hours in water, then shave or singe off any hair.
Bring them up to the boil quickly in fresh water with bay, thyme, garlic and pepper, then as soon as they boil, refresh and rinse under cold running water.

Char the aromatic vegetables until blackened.  Caramelise with honey and some cloves, put the scalded heads face up on top and deglaze the pan with the Cider Vinegar, reduce to a syrup.  
Cover with chicken stock, bring up to a VERY SLOW simmer, offset the pan from the ring and braise for 24 hours.  Cool in the liquid.

Pass off the liquid and rapidly reduce to keep in the flavour.
Meanwhile, remove the bones, glands and any sinew or unwanted bits, trim away about 20% of the fat from the cheek, and spread out the two head halves on greaseproof paper.

Season, sprinkle on some of the sultanas cooked in Cider Brandy, then roll the heads to form a tight cylinder about 10cms in diameter. Chill.

Pass the cylinder, once partially chilled, to a muslin cloth, and roll tightly, pushing out any excess fat through the pores in the cloth to achieve a very tight, dense roll. Hang in the fridge overnight.

Make a simple potato purée by washing some spuds, then baking them in the oven over sea salt.  When cooked, remove the pulp from the skins, pass and add reduced cream and butter, season to taste.

Sauté the chicory leaves in foaming butter, then add some Flower Honey, colour, add chicken stock, season and reduce to a glaze. 

To serve, heat through the potato purée and the chicory garnishes, slice the pig’s head into 4cm wide rounds and pan fry until golden and crispy, turn, glaze with Flower Honey, season with sea salt and warm through for a few minutes in the oven. 

Spoon some of the potato on to the top end of the plate, and the chicory below.  Place a slice of the pig’s head on the chicory, and glaze with the reduced cooking liquor finished with a knob of butter. Be sure to spike the sauce with a few drops of Vintage Cider Vinegar for acidity, richness and depth, then finish with a few of the golden sultanas.


Polly Guy is “Come Dine With Me Champion of Champions”  winner and local TV presenter.  As well as being a mum, Polly is a passionate food blogger and chef and has had considerable success in catering with her chutney and curd business: “Polly’s Pantries”.



Apple Custard Tart with Dry Apple Slices and Italian Meringue


ACV Lemon Shortcrust Pastry

  • 225g plain flour
  • 140g salted butter
  • Zest of 1 lemon
  • 1 dessert spoon caster sugar
  • 1 dessert spoon acv mixed with 4 dessert spoons water

Apple Puree Filling

  • 6 Cox apples
  • 150g caster sugar
  • Splash water
  • 1 dessert spoon lemon juice
  • 2 dessert spoons acv

Egg Custard Top

  • 8 egg yokes
  • 100g caster sugar
  • 250ml double cream
  • 250ml full-fat milk
  • Lemon peel
  • 1 tsp vanilla bean paste

Italian Meringue

  • 4 egg whites
  • 227 grams 
  • 6 tablespoons cold water

Apple Crisps

  • 2 large eating apples
  • Sugar syrup


  1. Sift 225g plain flour into a bowl add 140g diced butter, lemon zest, 1 dsp caster sugar and then rub in with your fingertips until mixture resembles fine bread crumbs, then add your acv, water mixture.
  2. Knead dough briefly, then bring to a ball on a well floured surface. Roll pastry out keeping it moving so it doesn't stick. Make sure pastry is wide and long enough to fit your pastry ring. 
  3. Grease your pastry ring. Using a rolling pin, gently roll out the pastry and carefully unroll into the ring. Line a baking tray with baking parchment and put  8 inch ring in the center. 
  4. Push pastry into the sides, then using scissors cut away most of the overhanging pastry but leave enough to just hang over sides. Don't throw away leftover pastry as you might need it to help seal cracks up later on. Chill in fridge ideally overnight.
  5. To make the apple crisps to garnish, thinly slice 2 red apples, using the same amount of water to sugar, boil up to make your sugar syrup and then add your apple slices. Leave in for 1 min until soft and flexible. Pat dry and place on a baking tray lined with baking parchment and place in a preheated oven for about 1 and a half hours. you just want them to dry out. Store in an airtight container. These can be made the day before, along with the pastry.

  6. To blind bake tart, cut 4 pieces of clingfilm push down over pastry and pour in rice, baking beans and small pasta shapes. Bake in the middle of a preheated oven at 18 degrees C for 20 minutes. Take out and lift the clingfilm bag. Place back in the oven for 10 minutes to crisp up. If you see any cracks in pastry use leftover pastry to seal up. Set aside to cool.

  7. To make the apple puree, core, peel and chop your 6 apples into small pieces. Put into a saucepan and add sugar, a splash of water, lemon and cook until soft. Blitz until soft and add your 2 dsp acv, you can add more if you like a sharp filling but remember you can add but not take out! Let puree cool.
  8. To make the custard put 8 egg yolks, 100g caster sugar in a bowl then whisk together. Pour 250ml double cream and 250ml full fat milk, lemon peel, and vanilla bean paste into a saucepan and bring nearly to boil.
  9. Place a sieve over the bowl and pour the hot liquid over egg yolks and sugar. Stir together making sure there are no foam bubbles as you don't want that in your tart. 
  10. Using a spoon fill pastry case up with the puree first making sure you have an even surface, you can use as little or as much as you like. Now carefully pour over custard getting as close as you can as you do not want to disturb the apple layer.
  11. Place in a preheated oven at 14 degrees C for 45 minutes, checking after about 35, when ready you can tap the tray and the tart should just wobble. Now leave to cool in the fridge for a good few hours.
  12. 30 minutes before serving make the Italian meringue by mixing 227g with 6 tbsp of cold water into a pan making sure you have a pastry brush in water to wipe sides down as it's boiling away! Put on heat and don't stir just let the temperature reach 118 degrees C.
  13. While the sugar mixture is getting to temperature,  whisk up the 4 egg whites until they have reached soft peaks, then with the whisk on full power pour in the hot syrup and whisk for a further 10 minutes. The meringue should be shiny and stiff, if it's not whisked for long enough the meringue will shrink as you pipe it. Pipe onto tart any way you wish.
  14. Enjoy served with good quality ice cream! 

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