I popped out to the butchers this morning for a nice bit of Topside for tomorrows dinner - while I was there, I asked if they had any pig skin ( I've been fancying homemade crackling for days).
It turns out that they don't do anything with it so, it all gets binned but, because I was shopping, they cut me some off and, didn't even charge me for it
He asked 'Do you want the fat taken off?'
.......... Hell no - that's the best bit.
So, I got it home, cut it up and, deep fried it in olive oil - it was crispy on the outside and, soft and warm in the midd