PORK - the Cinderella meat - can go to the ball thanks to a new A to Z guide for chefs, produced by the British Pig Executive (BPEX) The easy to read guide contains everything from working with the butcher on specifying the right cut and preparing it, to the most suitable cooking method for each cut and how to get the best out of it.

The lavishly-illustrated book includes modern, fashionable ways of preparing and cooking pork along with tried and tested traditional favourites together with interesting anecdotes and a section on food history.

BPEX Foodservice Development Manager Richard Fagan said: "Pork is extremely versatile and tasty but is under-represented on menus.

"This book gives hints and tips on the preparation of the meat and finally the cooking method so they end up with a succulent tasty meal. "At the end is a pull-out chart which lists every cut of pork commonly used, what it can be used for, how to cook it and some price indications."

The free book called 'A Chef's Guide to Pork' is available by contacting 01908 844114 or emailing foodservice@mlc.org.uk.