Serves 4

Time: 2 hours

Chef’s notes 

Ensure the pork skin is as dry as possible before roasting. Air-dry in the fridge overnight if time permits.

You can add crushed garlic cloves and fresh thyme when roasting vegetables for extra depth.

Brush the pork skin with a light vinegar wash before salting to enhance crackling crispness. 

swap cider for pear juice for a different fruity note.

Ingredients:

1.2–1.4 kg pork loin, skin on or fat cap intact

olive oil

sea salt

freshly ground black pepper

2 fennel bulbs, sliced into wedges

2 leeks, sliced

2 sticks celery sliced

300 ml dry apple cider plus a splash for later

200 ml chicken stock

knob of butter

Method:

Preheat the oven to 220°c.

Rub the pork loin with olive oil, sea salt, and freshly ground black pepper to enhance crispiness.

Place the pork loin on a rack over a roasting tray. Roast for 20 minutes to crisp the skin, then reduce the temperature to 180°c and roast for an additional 40-50 minutes, or until the internal temperature reaches 63°c.

In a separate roasting tray, toss fennel, leeks, and celery with olive oil, salt, and pepper. Add a splash of cider. Roast alongside the pork for 30-35 minutes until caramelised.

Deglaze the pork roasting tray with 300 ml dry apple cider, scraping up any browned bits. Add chicken stock and reduce by half over medium heat. Whisk in a knob of butter for richness.

Let the pork rest, loosely covered with foil, for 15 minutes before slicing.

Slice the pork and serve with roasted vegetables and cider reduction sauce.

Serves 4-6

Time 4.5 hours

Ingredients

·       2 large onions, halved, charred

·       150g ginger, sliced down the centre, charred 

·       10-star anise

·       4 cinnamon quills

·       4 cardamon pods

·       2 cloves

·       1.5 tbsp coriander seeds

·       1.5kg beef brisket

·       1kg oxtail

·       3.5 litres water

·       2 tbsp white sugar

·       1 tbsp salt

·       40 ml fish sauce

·       50g dried rice sticks

·       30g oxtail, pulled

·       3 – 5 brisket slices (used for broth)

·       Beansprouts, handful

·       Coriander 3 – 5 sprigs 

·       Lime wedges

·       Finely sliced red chilli

Sriracha

Method:

In a dry pan, char halved onions and ginger until blackened for depth. Set aside.

In the same pan, lightly toast star anise, cinnamon, cardamom pods, cloves, and coriander seeds until fragrant.

Place brisket, oxtail, charred aromatics, toasted spices, water, and sugar in a large pot. Bring to a boil, then reduce to a simmer. Skim off impurities regularly for a clear broth.

Cover slightly and let it simmer for 4-6 hours until the meat is tender and flavours develop.

Remove meat, strain the broth, discarding solids. Season with salt and fish sauce to taste.

Soak rice sticks in hot water until soft, then drain.

In bowls, place noodles, slices of brisket, pulled oxtail, and toppings: beansprouts, coriander, lime wedges, chili, and sriracha. Pour hot broth over to serve.

Chef Notes

Adding beef marrow bones enhances the umami and richness.

Parboil meat briefly in boiling water before step 3 to eliminate excess scum and gives a clearer broth.

Add a dash of brown sugar instead of white sugar for subtle caramel notes.

Infuse sesame oil with garlic and spring onions, drizzle for extra aroma before serving.

Red wine braised lamb with onion, rosemary, and charred mushrooms. Prepare overnight for ultimate flavour.

Ingredients:

4 lamb shanks

750ml red wine (pinot noir or burgundy preferred)

10 juniper berries, lightly crushed

3 bay leaves

2 tbsp sunflower oil

1 large brown onion, roughly chopped

2 carrots, coarsely chopped

1 tbsp plain flour

1 tbsp tomato purée

250ml beef or veal stock

100g smoked streaky bacon, cut into lardons

450g baby button mushrooms

1 sprig fresh rosemary

freshly ground black pepper, to taste

fresh parsley, chopped, to garnish

Method:

Place the lamb shanks in a large bowl with the wine, juniper berries, bay leaves, and rosemary. Cover and marinate in the fridge for at least 6 hours, preferably overnight.

Remove the lamb from the marinade (reserve the liquid) and pat dry. Season lightly with salt and pepper. Heat the sunflower oil in a heavy casserole dish and brown the shanks well on all sides until deep golden. Remove and set aside.

In the same pan, add the onion, carrots, and bacon. Cook until the onion is softened and the bacon begins to crisp. Stir in the flour and tomato purée, cooking for 1–2 minutes to form a paste.

Pour in the reserved wine marinade, scraping the base of the pan to lift any caramelised bits. add the stock and return the lamb to the casserole. Bring to a simmer, cover, and cook gently at 160°c for 2.5–3 hours, until the meat is tender and falling from the bone.

Meanwhile, heat a dry pan over high heat. Char the baby mushrooms in batches until golden and smoky. Season with a pinch of salt and set aside.

Once the lamb is ready, stir through the charred mushrooms and adjust seasoning with pepper. The sauce should be glossy and thick enough to coat the back of a spoon — reduce on the stove for 5–10 minutes if needed.

To serve: spoon the lamb shanks onto warm plates, ladle over the sauce, and scatter with fresh parsley. This dish begs for creamy mash, buttered pasta, or a thick slab of white baguette and butter to mop up the juices.

Notes

• Pinot noir brings elegance, while burgundy gives more earth and depth — either works beautifully.
• The overnight marinade transforms the meat and deepens the sauce — don’t rush it if you can help it.
• Charred mushrooms add smokiness and stop the dish from becoming too heavy.
• Even better made the day before and gently reheated — the flavours become symphonic.