I inherited a series of wonderfully weird magazines/cooking book in monthly parts called “Cordon Bleu Cooking” from my mum. The recipes were the best of circa 1972 British cooking - it was a strange traditional-meets-groovy, aspic-meets-avocado collection with a few keepers and a lot of eye hurting photos.
The highlight, however, was the cold suckling pig that had been decoratively “iced” with a lard filigree on one of the colours.
