Making your own sausages is a revelation, here Matthew Evans shares his recipe for Toulouse sausages. The secret is that a good sausage simply relies on great pork being used with no fillers, binders or emulsifiers added.
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Bollito misto served with mustard fruits and salsa verde
, like other Italian cured meats, combines pork meat with spices but with the extra distinctive element of using the skin (or rind) minced up with the mix. In addition, unlike salami, it must be cooked prior to eating and is often served fried with lentils. Get Matthew's recipe for .
Cotechino with lentils. Source: Matthew Evans
Get your bacon on
Honey acts as a great preservative and it tastes fantastic, too. Here Matthew varies his usual sugar-cured bacon recipe with a little blue gum honey (you can use any local honey).
With a dry cure mix of fine sea salt and caster sugar (60:40 ratio), you can cure your own pork middle and then smoke it. When smoking, make sure you use a hardwood that is free from any resins, glues or processing and shaving or chips have been used in this because they produce a higher smoke content.
Finely dice your bacon and leek, the wrap it in homemade yoghurt pastry. Let's just say this dozen won't last long on that kitchen bench. 
Leek and bacon tartlets Source: Alan Benson
If you thought pasta needed a sauce, then you probably haven’t been using the best-cured meats, the best pasta and the best cheese. In this dish, Matthew uses some of the cooking water to moisten the pasta as you stir through the guanciale.
This Czech sausage is made once a whole pig has been cut up. Using the 2 entire heads as well as the hearts, lungs, livers, tongues and shoulder fat, it's certainly not a recipe for the more conservative meat eater. Once the snags are floating on the top of the water, you know they're good to go.
More snags
Toulouse sausages
Quality venison and fresh horseradish (not from a jar) make all the difference here. Venison also doesn't need long on the BBQ plate, and it turns out best if you leave it to sit for a minute after removing it from the heat.
The classic Mediterranean flavours of lemon and olive give this slow-cooked lamb a vibrant twist. Matt's pro tip: wrap the meat in paper and then foil, the meat will steam in its own juices, giving you a really tender dish that's so delicious.
Matthew Evans' Greek-style lamb shoulder Source: Alan Benson
This one's for the dedicated cook - you'll need a big bucket for marinating the goose in overnight in a cool room or fridge. The meat will also command 10 hours of smoking and a further two for slow-roasting.
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