The Ginger Pig Meat Book Quotes

“If your crackling is not crisp enough when the meat is ready to serve, don’t worry. Simply cut the crackling away, return it to the oven and cook it for a further 15 minutes, while you have a gin and tonic to begin your meal. After this extra oven time, your crackling will be sure to crack like glass.”
― Tim Wilson, Ginger Pig Meat Book