Charcuterie & Co: now try this at home

We are gradually building some recipes from the Charcuterie Festival: you can find them with earlier recipes in our recipe area.

First off, we have the recipe for Dino Ioannides' pasta alla carbonara (that's Dino preparing it in the photo, right, as Patrick Anthony looks on). We also have the details of Jacky Lelièvre's Tamworth pork, apple, sage and bacon terrine; Lindy Wildsmith's crépinettes are written down for you too.

Look out for more recuipes as we try to coax them out of the demonstrators.