Hog's intestines have arrived, boys.

[Sir C]

Aaah. Ok. If I started importing the very best quality saucisson would you be a potential customer? They'd be pricey. Cepes were €8 out there and the truffled €14 but they were divine.

But let me know how your voyage of discovery goes. Is there a max and min thickness you can make with said Amazon intestines? Do you just tie a knot in the end?

I've bought some basil and pine nuts and am going to try to make that dressing that you get in little packets with the carpaccio out there. I shall make some and try on a packet of besoala I have in the fridge, just to check. And if it works, or I suss out how to change it so it's right, I shall then try to make my own carpaccio.

The internet says use the ball of your hand to press the slices thin. Do you think a rolling pin would work?

It's a bag of pig's guts man, it doesn't come with instructions or parameters. I intend to suck it and see, as it were. Perhaps I'll give them a rinse before the sucking.

Pesto? I'm making gnocchi with pesto tonight. The secret is to use more garlic, more basil and more parmesan than seems reasonable.

When I've made carpaccio I've made it thin by slicing it thin. Part-freezing it first helps. I've never heard of rolling it thin, but I can't see why it wouldn't work.