McKay found he preferred the mace in savory preparations: for the Berkshire pork, he first rubbed it with ground mace and seared it, braised it, and then used the braising liquid to make a mace-infused aspic in which he set the spinach-mushroom roulade he made with the tenderloin. He also finished the boiled potatoes with curry, shallots, and blade mace, and used mace in the pickling liquid for the cucumbers.
Stir all ingredients except tonic in mixing glass, and add to chilled collins glass filled with ice. Top with tonic and garnish with Luxardo cherry and lemon wheel.
Potted pork osso bucco 4 kilos pork osso bucco, salted and left in refrigerator overnight 8 Spanish onions, cut into quarters 500 g cooking sherry 1 head garlic, peeled 3 bay leaves 50 g fresh thyme 20 g whole blade mace Chicken stock 325 g whole-grain mustard
