Ingredients

• 1kg pork belly, skin scored (ask the team to do this for you)
• 4 tbsp sea salt
• 3 tbsp olive oil

For the slaw

• 1 raw beetroot, peeled & grated
• ¾ red cabbage, thinly sliced
• 2 spring onions, sliced
• 1 red onion, thinly sliced
• 2 tbsp white miso paste
• 1 tbsp rice wine vinegar
• 2 tbsp maple syrup
• 1 tsp soy sauce
• 2 cloves garlic, grated
• 1 tsp fresh ginger, grated
• 1 tbsp sesame seeds
• 3 tbsp olive oil

Method

Preheat the oven to 200°c. Pat the pork belly dry, rub with salt and olive oil, and place skin-side up on a tray. Roast 30 minutes, then reduce to 160°c and cook 1½–2 hours until tender. Finish with 15 minutes at 220°c to crisp the crackling. Rest 10 minutes before carving.

For the slaw: whisk together miso, vinegar, maple, soy, garlic, ginger and olive oil to form a dressing. Toss cabbage, beetroot, red onion and spring onions in the dressing until coated. sprinkle with sesame seeds.

Slice the pork belly into thick slabs and serve alongside a mound of fresh, tangy miso slaw.

Notes:

The slaw should stay crunchy, so dress it just before serving.

Add a little chilli or yuzu juice for extra brightness.

This works beautifully as a bao bun filling too.

People often forget about the fillet tail because it is a small fillet but it is just the same quality. It is perfect for making these tacos as a little meat goes a long way. You can do 1 fillet tail between 2. The citrus and pickled onion cut through the richness of the meat beautifully and of course, the Sambal brings texture and heat. Make this for a special weekend treat! You won’t regret it!

Makes 4 tacos
Ingredients:
250g fillet tail, at room temperature, cut into 2.5cm slices
4 tortillas
1 large ripe avocado
1 tbsp extra virgin olive oil
2 tbsp ground nut oil
4 radishes, thinly sliced
2 lime
2 tbsp Saucy by Nina Chilli Sambal (stocked in Provenance shops, speak to the staff for availability)
2 large handfuls coriander leaves
Salt and pepper
For the pickle:
1/3 red onion, thinly sliced with a mandoline
1 tsp caster sugar
60-70ml white wine vinegar

Method:
Add the pickle ingredients into a small bowl and mix. Leave for 10mins.
Add the avocado, one spoon of olive oil, squeeze of lime to a bowl and mash together to make a guacamole.
Set a large frying pan to a high heat. Dry fillets with paper towel and season well with salt and pepper. Add the groundnut oil to the pan and let it heat for 20 secs. You might need to fry in 2 batches. Place fillets in pan and bring down the heat a little. Fry for 1.5mins on one side before turning over for another 1.5mins for medium rare. Use tongs to place on a plate, cover with tin foil and leave to rest for 8mins.
While the fillets rest, warm the tacos in a pan. Serve with guacamole on top of tacos, then slices of meat and topswith herbs, radishes, pickles, squeeze a lime and a good drizzle of Chilli Sambal.
Eat straight away!

Ingredients:

1 store bought puff pastry 

4 eggs

250ml double cream

2 x leeks, sliced and washed 

3 sprigs thyme leaves removed 

1 finger thick slice of butter

1 tbsn olive oil

200g smoked streaky bacon

100g applewood cheddar

150g baby spinach   

1tsp salt

pinch pepper

Method:

Preheat the oven to 170deg C.

Line a 20cm cake tin with puff pastry, trim the edges. Blind bake at 180°c for 15 minutes until lightly golden.

Meanwhile, heat a pan with butter and olive oil. Add the leeks, thyme, and a pinch of salt and cook gently until soft and sweet. Fold in the spinach, let it wilt, then set aside to cool.

In the same pan, fry the bacon until crisp, then roughly chop.

Whisk the eggs, cream, a little salt, and pepper. Fill the pastry case with the leek–spinach mix, scatter the bacon, then pour over the custard. Grate cheddar across the top.

Bake in the oven for 25–30 minutes until the centre just sets with a slight wobble. Rest for 10 minutes before slicing — flavours need that pause to come together.

Notes:
this is a foundation quiche — once you’ve got the custard right, the fillings are yours to play with. swap smoked bacon for smoked fish, or cheddar for blue cheese if you want more punch. try mushrooms and gruyere, or slow-roasted tomatoes with basil. think in pairings: leek and goat’s cheese, spinach and nutmeg, salmon and dill. each twist tells a slightly different story.