While Irish versions typically use lamb, many American versions of the recipe use ground beef or turkey instead, and celebrity chefs like Ina Garten have published their own unique spins on the ...

The chunky bird, known as Chuck-will’s-widow, crashed into something while flying around and his muscles contracted on impact. “A good Samaritan found the bird on the ground sort of flailing ...

Pat pork dry using paper towel. place pork, rind side up and uncovered, on a plate. Refrigerate overnight (this is a must do step for perfect crisp crackling). Remove pork from the fridge 1 hour ...

Preheat oven to 240°C/220°C fan-forced. Rub the pork rind with oil then salt. Place pork into a shallow baking pan lined with baking paper. Roast for 40 minutes or until golden and a crackling forms.