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 N wanted smoked cod’s roe, for sure, and devilled pigs’ skin (£7). Imagine a very intense, smoky, salty, street-y taramasalata, with very airy, puffed-up pork scratchings, dusted with cayenne, poking out beige-ly like the mountain range of a post-apocalyptic (yet delicious) landscape. The saltiness and piggery of it all made it seem like a bar snack, rendered respectable by experimentation. Given the chance, I would eat this for most meals, most days.