This stunning looking (and tasting) dish comes from my colleague Frej. He’s from Denmark and this dish is a common pub meal around Christmas time. I reckon you don’t need to wait until Christmas to …

Here’s a recipe submitted by regular Meateater Thrash Cardiom.
Heat your oven to 230C. Make sure it is up to heat!
If the skin isn’t scored enough, lay the pork flat, skin side up. Get a very …

I have just returned from Nelson where I helped celebrate my good friend Pete’s significant birthday. Pete phoned me in an excited state the day before my arrival to tell me he’d just bought 16kg’s …