A few more food ideas give them a try:
Slow cooked belly pork on mustard pickle
Get your belly pork butcher or supermarket,ask them to cut to your size.Get them to take off the skin but keep.This you can salt and cook.
Now marinate the pork using cracked black pepper,honey soy sauce little fresh ginger and brown sugar a few bay leafs,rub into the meat and leave in the fridge overnight.Place in a oven try adding a little water and cook about 160 c for about two hours.Make a brine of salt and water,and leave to overnight.Check the pork it should be well cooked,but not fulling apart.Take the meat out of the tray,put into a clean dish and press,using a plate or tray,once cool leave in the fridge overnight.To Finnish the dish,cut meat into portions cooking a hot oven for about ten mins until nice and hot.Start your crackling,Take skin out of the brine if poss cook on a rack.Using my recipe for mustard pickle puree some reheat it,place in the middle of the plate,serve with creamy mash and braised red cabbage.
Confit duck:Fristly place your duck leg in a dish season with black pepper corns rock salt,two or three cloves of garlic,some rosemary.In the fridge over night to cook brush off salt placing duck in a tray adding pepper herbs and garlic,cover with foil and cook for about one hour,at 160c,check to see if soft if need be cook longer.Once done take out and let the meat rest.Serve with again mush cabbage and a sherry gravy.Tip once the oil is cool strain and into a airtight container keep in the fridge.Finnish duck in a hot oven until nice and brown.
These dishes may sound hard but they are not give it a try for Christmas.Your family may think you are a Chef.
Ian