Rachel Khoo: cure du jour

‘Made in London’ is increasingly a proud stamp on food and drink in the capital: beer brewed in Bermondsey; salmon smoked in Stoke Newington; cheese made in Peckham. Now it’s charcuterie’s turn. In a converted garage in Islington, three young butchers have set up Cobble Lane Cured, where they are producing an impressive and ever-growing selection of house-cured meats, including Polish sausages and a take on the spicy Calabrian ’nduja. Inspired by their delicious offerings, here are a few ideas for serving these impressive cures.

Charcuterie-inspired snacks

Serves 4

Figs stuffed with air-dried ham

4 plump figs

1 tbsp balsamic vinegar

2 slices air-dried ham

Pancetta-wrapped prunes

8 prunes

8 walnuts

8 slices pancetta

Bresaola with chive dressing

15g chives, chopped

3 tbsp extra virgin olive oil

2 tbsp cider vinegar

Pinch of sugar

Pinch of salt

8 slices bresaola

Parmesan shavings (optional)

Preheat the oven to 200C/Gas Mark 6. Using a knife, make a cross in the top of the figs and gently squeeze the base to open them out. Place on a lined baking tray and drizzle with the vinegar.

Remove the stones from the prunes and replace with the walnuts. Wrap each prune with a slice of pancetta and place on the tray with the figs, leaving a good amount of space in between (so the figs don’t get too much fat on them). Bake for 10 minutes, then remove the figs and set aside. Turn the prunes over and return to the oven for a further 5 minutes, or until the pancetta is crispy and golden.

Roughly tear the air-dried ham and stuff the figs with it. Place them on a serving plate with the prunes.

For the bresaola, first whizz all the vinaigrette ingredients in a blender. Lay the bresaola slices on a serving plate and drizzle with some of the vinaigrette. Add parmesan shavings if desired.