Slow Cooked Pork Shoulder with Fennel and Star Anise
This astonishingly tasty slow cooked pork shoulder is stuffed with fennel seeds, star anise, lemon and chilli. It is superb for Sunday lunch, but also delicious cold the next day …
Pork
Sticky Chinese Pork Spareribs
Fancy something to gnaw on this weekend? You will not find a finer grawing opportunity than these magnificent sticky Chinese pork spareribs – guaranteed. I’ve tried many recipes for ribs …
Sichuan Pepper & Miso Pork Belly
There is nothing like using totally authentic ingredients in your cooking and this one comes with a hallmark of quality. The key ingredient is Sichaun pepper. It is not actually …
Suckling Pig Vindaloo
I recently had the most astonishing Suckling Pig Vindaloo at a restaurant called Gymkhana in Londons West End. It was nothing like the mouth-singeing vindaloos of my youth: this had …
Cooking for Kids: Sausage and Baby Spinach Fusili
This sausage and baby spinach fusilli is a very quick and simple dinner time dish for the kids (and if you add a touch of chilli and a teaspoon of …
Brixton Village Moo Ping with Roasted Chilli Sauce
This blog has never pretended to be ahead of the trend, but I do now this for a fact: street food is where its at right now. Why pay over …
Pippa Middletons Toad-in-the-Hole with Onion Gravy
I nabbed this recipe from Pippa Middletons much-maligned Celebrate book. If you ignore all the drivel about party planning and hosting, some of the recipes are really quite nice and …
Iberico Pork Presa Steaks with Paprika Cream Sauce
Dont let your eyes deceive you: this magnificent cut of marbled meat isnt beef but pork. Yes, that animal you normally associate with pinkiness. But this is no ordinary …
Twice-Cooked Gammon with Clementine & Honey Glaze
Very simple, very effective, very cheap and very delicious hot or cold. Thats the Verdict on this fantastic Twice-Cooked Gammon with Clementine & Honey Glaze recipe. The rolled gammon joint …
One-Pot King Prawn and Chorizo Spanish Rice
Heres a fantastic use for leftover cooked rice. The key to the flavour is to get good quality uncooked chorizo sausages. Mine were from Spanish emporium Brindisa, a birthday present …