Yep, I love ‘em cooked like that. Lightly steamed, and then fried with cut up streaky bacon and chestnuts. This is my annual contribution to Christmas lunch, along with the bread sauce, and the brandy butter for the pud.
After exhausted research and no small expenditure of resources at my disposal, I'm please to reveal the SAS badges of honour...
Cold…the next day, on cocktail sticks with cheese,then briefly microwaved so That the cheese drips downwards onto it…Mmmmmmmm