Four barrel-shaped lumps of lard have washed up on the East coast of Scotland, thought to be relics from the wreck of a merchant ship sunk in the second World War.
Jeremy Lee, head chef at the Quo Vadis restaurant in Soho, gave the case for bringing the unfashionable food-stuff back into our diets. He told the Today programme that "bad cooking and bad handling" did lard a terrible disservice, saying that "sparingly used, it's delicious."
Mr Lee said that supermarket lard is perfect for pancakes or browning meat for stews and more expensive lard can just be eaten straight off a piece of bread, as he demonstrated to James Naughtie and Evan Davis in the studio, who taste tested a selection of lards.
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