Cured: Cooking with Ferments, Pickles, Preserves & More (Steve McHugh, Paula Forbes) oysters From Summerhouse Waffles

From Summerhouse Waffles

such as Bonfire Night Black Peas and Dublin Bay Prawns

This one includes recipes for lamb toad-in-the-hole

Part of the wonderful series on cakes

Cured: Cooking with Ferments, Pickles, Preserves & More (Steve McHugh, Paula Forbes) oysters From Summerhouse WafflesBoost the flavor of any meal with this definitive guide on cooking with pickles, jams, preserves, sauces, and morewhether you make them from scratch or use store bought ingredientsfeaturing 150+ recipes for everything from quick weeknight meals to Sunday suppers. The secret to six time James Beard Award finalist Steve McHugh's success comes down to one word: curing. To cure something is to transform it, allowing it to emerge as something new. Steve