Apple Marmalade

Very sticky, messy and dangerous! It cooks to 106C and spits like nothing else. So when I make this, out comes the long sleeved chef's white and the rubber gloves because sticky 106C sugar on your skin is not pleasant.

Today I did a confit of pig's cheeks. I have shaped it into a cylinder shape and tomorrow when it has set I will roll it in black pudding powder and then bread it. Then it will be deep fried. It should be very succulent on the inside and crispy on the outside. I have never tried this before but the idea came from a conversation between myself and Harry. I am not sure if I will serve it as a starter or as part of a main course until I have tried it. But the apple marmalade will be served with it in some way.

The mood was better today and I now have an idea for my 100th blip in 2 days time!