Animal fats are incredibly versatile ingredients to keep on hand, but does it make more sense to reach for suet or lard? Here's what to know.

For the suet crust, put the flour and suet into a bowl. Measure the milk in a jug and then add 75ml/2½fl oz cold water to make 150ml/5½oz of total liquid. Add this to the suet and mix to make a ...

Rub together the suet and flour as you would butter into a pastry dough. Season generously with salt and coarsely ground black pepper, adding any herbs you’d like and possibly some freshly ...