Friday, 16 March 2012

Essex huffers

Someone told me that the name huffer originated from the half a loaf that farmworkers took out to eat when they were working in the fields. I don't know if he was pulling my leg, but it sounds a plausible explanation. With the start of tractor work in the fields this spring, it seems appropriate to send Bill off with one of these Essex huffers for his lunch. I have my own recipe for them on the Life in Mud Spattered Boots blog. I make absolutely no claims for authenticity - it's just how I make them.

My favourite so far this week is home cured bacon with duck egg though I think by the time it's bounced around the tractor cab all morning it probably looks a bit more squashed than this.

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