[Margaret Pilkington]

Today I have made a roast of Belly Pork....the crackling was crisp and golden.
I took the meat out to rest mid afternoon and the juices just ozzed out...... they set into a golden brown jelly.......I have saved this for my toast in the morning.......it will be lovely. I made my home made stuffing, and because I had some chives that were looking just a bit sad...I snipped them and put them in my stuffing too.

I don't really work from recipes, all the cooking I learned was by watching my Grandma.
They are all good plain 'stick to you ribs' foods.

Though I can make a very passable chicken and mushroom risotto.