This recipe was an essential part of my growing up and has been handed down through generations, so I really felt that it was essential to include it. Brawn was considered a real treat when my mother made it after my father killed a pig. Traditionally we had it sliced on toast with Worcestershire sauce for breakfast…

A very pretty and slightly more sophisticated play on a classic. Make ahead, which I love to do when entertaining, because it’s one less thing to do on the day. TIP - can be made up to 2 days in advance…