I’m a long-time lover of the much maligned pork scratching. An abused pub snack, done well these are the party snack of choice. You’ll find good versions in gastro-pubs up and down the country – the perfect accompaniment to all manner of drinks, but preferably best with a good pint of real beer like one of my favourites, Black Sheep.
Making them at home is, frankly, a doddle. This recipe comes from my great friend Simon Majumdar’s new book, Eating for Britain – a must-read for anyone interested in British food and its heritage, history and origins. He procured it from his chef pal Andrew Porter in York.
He says: “It is impossible to eat just one scratching. It’s an addiction I am in no hurry to be cured of.”