For this week's takeaway, we head to the US...

Right then, as it’s Monday, it’s obviously time to start thinking about your dinner on Friday and Saturday…..

This week we’re heading to the US, but obviously with an HG twist!

Menu:

20-hour smoked organic pork shoulder

Winter celeriac slaw

Boston baked beans with smoked pork belly (not pictured)

Bone marrow 3 day gravy

Double butter mash

Brioche bun

Pot of HG scotch bonnet and quince hot sauce

ALLERGIES: CONTAINS DAIRY

ALL FOR £20!? I’m going mad obviously, and am a feeder.

I took delivery of a Haye Farm 18kg pork shoulder this afternoon - it’s going to be smoked on Thursday all night and most of the day. I’ve purposefully avoided saying ‘pulled pork’ because like ‘salted caramel’ it’s completely ubiquitous, but I promise this will bear no relation to the cat food mush you get in a Tesco sandwich… this is sweet, spicy, savoury, soft, crisp, unctuous and so tasty… The Boston beans are made from scratch with dried haricots, cured and smoked pork belly and BBQ sauce… the mash has more butter than I’d be comfortable telling you about and I’m starting in the gravy tomorrow…. Bones and veg and marrow will simmer away for the next 3 days…..

And some coleslaw 😳

You can book in here.

Luke and Sara x