April Bloomfield’s English Porridge is damn good. I’ve made it often this winter.
This version of the recipe is slightly different from the one in her cookbook but it’ll do the trick (in her book she calls for two tablespoons of maldon salt and I think one, as it is listed here, is fine). I added some hot pepper flakes at the end, too. Dag, it was tasty.
[Photo Credit: James Ransom]
[Photo Credit: Cherry Patter]
[Photo Credit: Mega Yummo]
If you can deal with the scene (which isn’t always easy), you should stop by the Spotted Pig for a burger.
Oh, and the fried pig’s ear might sound unappetizing to some but it is delicious like you wouldn’t believe.