Who still uses suet nowadays?
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Lucy Siegle has been looking at what happened to suet - a once common British ingredient.
She met Perry, a butcher, who showed her where suet comes from (it's the fat from around cow's kidneys). And she met Peter, founder of the Pudding Club, who explained that in his opinion, suet provides that extra something!
See also: Stir It Up Sunday.
So, who does still use suet in their recipes? Is it you? Do you have suet hints, tips and recipes that you'd share with us? Or is the very idea of suet enough to make you feel ill?
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