On my last day in San Juan, Puerto Rico, I traveled to Guavate to La Ruta de Lechon, known for the best roasted pork in Puerto Rico. Located one hour south of San Juan, this 3-mile strip features ...

Morcilla de calabaza is traditionally a pumpkin and pork sausage made with a lot of salt, stuffed into sausage skins and hung to cure from the rafters. We’ve changed this recipe ever so slightly to ...

Place it, with the seam underneath, in a roasting tin. Put some knobs of butter on the fillet, cover with foil and roast for 40-45 minutes, removing the foil for the last 10 minutes.

2 morcilla sausages, sliced about 2cm thick on an angle. 4 tbsp creme fraiche. 2 large ripe figs, sliced thickly. 2 handfuls baby kale (or use baby spinach or baby rocket) sherry vinegar.

1. Heat the oil in a large skillet or frying pan. 2. Fry the morcilla until browned, about 5 mins on each side. 3. Remove from pan and set aside. Return the pan to the heat. Add another dash of ...

Add the morcilla and chorizo and cook for two minutes. Then add the chopped shallots and cook until soft. Add the nuts and cook together for one minute. 4.

Morcilla is the latest restaurant in Pittsburgh to receive high praise from people in the food industry. On Wednesday, Fet-Fisk in Pittsburgh's Bloomfield neighborhood was named one of the 14 best ...

If you are using large morcilla, cut them into chunks; otherwise keep the mini ones whole. Then fold them through the lentils, replace the lid and cook them on a low heat for about 4-5 minutes, ...