The critical part to brining is to completely cover the meat, store in a cool location and keep the salt to brown sugar ratio. The spices you can play with a bit. However, this mix of spices is so aromatic; the flavor comes out…

  Porchetta, first made in central Italy, traditionally roasted the entire deboned pig over an open spit. If you’re not up for that, essentially, you want to cover the loin with the belly; cook it so that the pork belly is crackly crisp and delicious…

Christmas entry – because there is nothing pretty about a raw turkey!   Brining the turkey is a centuries-old method that really does work. The key is to make sure you wash the turkey very very well afterwards or it will taste of salt. Brining…