I’m a professional chef and here’s how I would cook and eat five Peppa Pig characters. Peppa Pig, more like Peppa Pork. I’m crusting her whole body in a classic central Texas salt and pepper rub before smoking over white post oak for 8 hours or until Peppa’s internal temperature reads 205°. I would simply shred Peppa Pig and serve her with sliced white onion and pickles. Suzie Sheep. As generations of Scotsmen have found out, the best way to feed your family with the sheep is to grind its organs into a fine slurry with spices and oats and then stuff it into the sheep’s own stomach before boiling. This Suzie Haggus or Shagus would be served simply with boiled potatoes. Rebecca Rabbit. Rebecca Rabbit enjoys swimming, dancing, and spending time with her friend Peppa, while I enjoy making a Portuguese hunter stew called Coellio Essabo. I would sear her hind quarters in rendered bacon fat, then braze in tomatoes, onions, garlic, and red wine until her rabbit fat emulsifies into the broth. Pedro pony. This nearsighted monled beast would be perfeto to turn into a panino constraete cavalo. A common snack at seaside grillouts in Sardinia. I would lightly grill Pedro’s loin over live fire until medium rare. Then thinly slice and add to fain bread with olive oil, arugula, and roasted sliced eggplant. Mr. Elephant. During the 1870 siege of Paris in the FrancoRussian War, villagers raided the local zoo and butchered caster and pollocks, the city’s beloved trained elephants. The bones were given to local fine dining restaurant Vasan, where they made consume deont. I’ I’d do I’d do that, I guess. Tell me how you’d want to cook your favorite Peppa Pig characters. All right. I’ll see