Serves: 4–6

Time: 4 hrs.

 

Ingredients:

1.8–2 kg pork belly, skin on

 sea salt

freshly ground black pepper

2 fennel bulbs, sliced

2 apples, cut into wedges

2 onions, sliced

2 tbsp white miso

2 tbsn maple syrup

1 tbsp english mustard

1 tbsp wholegrain mustard

2 tbsp olive oil

black pepper

150 ml dry cider

150 ml pork or chicken stock

Method:

Preheat the oven to 220°c (428°f). Score the pork belly skin and rub generously with sea salt and black pepper.

Place the sliced fennel, apples, and onions in a roasting tray. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.

In a small bowl, mix white miso, maple syrup, english mustard, and wholegrain mustard to form a paste. Rub this mixture over the meat side of the pork belly, leaving the skin uncovered.

Lay the pork belly skin-side up over the fennel, apples, and onions. Roast in the oven for 30 minutes until the skin starts to crisp.

Reduce the oven temperature to 160°c (320°f). Pour the dry cider and stock into the tray without wetting the pork skin. Roast for an additional 2 to 2.5 hours until the meat is tender.

Increase the oven temperature back to 220°c (428°f) for the last 15 minutes to achieve extra crispy crackling.

Rest the pork belly for 15 minutes before slicing. Serve with the roasted fennel, apples, and onions, spooning some of the reduced pan juices over the top.

Chef’s notes:

For perfect crackling, ensure the skin is as dry as possible before roasting. Pat dry with paper towels and leave uncovered in the fridge overnight if time allows.

Serves 3–4

Time 1.35hr

 

Ingredients:

1 whole chicken (about 1.6–1.8 kg)

568ml buttermilk

4 garlic cloves, lightly crushed

1 red chilli, sliced (seeds out if you want it gentle)

zest of 1 lemon

juice of ½ lemon

olive oil

sea salt

black pepper

 

Method:

Pat the chicken dry. Season generously all over with salt and pepper.

Place the chicken in a deep casserole or lidded roasting dish.

Pour in the buttermilk around the chicken.

Add the garlic, chilli, lemon zest, and lemon juice.

Drizzle lightly with olive oil.

Cover with a lid or foil.

Roast at 160°c for 1 hour 20 minutes.

The buttermilk will split slightly which is fine as it becomes the sauce.

Remove the lid and increase the oven to 210°c.

Roast uncovered for a further 20–25 minutes until the skin is golden and the chicken is cooked through.

Remove from the oven and rest for 15 minutes.

Spoon some of the garlicky buttermilk juices over the chicken before serving.

 

Chef notes:

Before seasoning with salt and pepper, consider dry brining the chicken. Rub it with salt and let it sit uncovered in the fridge for a few hours or overnight to enhance the flavour and achieve crispier skin.

Marinate the chicken in buttermilk with garlic, chili, and lemon zest for up to 24 hours before pot roasting.

Whisk a spoonful of dijon mustard or a splash of white wine into the garlicky buttermilk sauce while the chicken rests. simmer briefly to meld the flavours for a tangy, creamy finish.

 

 

Serves: 2

 

Ingredients

8 lamb cutlets, trimmed

olive oil (plus extra for drizzling)

sea salt

freshly ground black pepper

fresh mint, finely chopped

red onion, shaved thinly 

1 tbsp capers, rinsed and finely chopped

small handful fresh tarragon, finely chopped

fresh parsley, finely chopped

1 tsp dijon mustard

zest of ½ lemon 

¼ cup olive oil

 

Method:

Rub the lamb cutlets with olive oil, sea salt, and black pepper. Let them rest at room temperature for 20 minutes. 

In a bowl, combine the capers, mint, tarragon, parsley, dijon mustard, lemon zest, and olive oil. add a pinch of black pepper. Mix well.

Preheat a grill or griddle pan over high heat. Sear the cutlets for 2–3 minutes per side for medium-rare, or adjust timing to your preferred doneness.

Remove from heat and let them rest, loosely covered with foil, for 5 minutes to retain juices.

Arrange cutlets on a plate, top with the herb dressing, and sprinkle with red onion shavings, mint and coriander leaves. Drizzle a bit of olive oil to finish.

 

Chef’s notes 

- Marinate the lamb in the herb dressing for 30 minutes before grilling for deeper flavours.

- Use a thermometer for precision 54°c is ideal for medium-rare.

- Toss some toasted pine nuts over for texture.

 

Serves: 6-8

Time to prepare: 4 hours

 

Ingredients

2kg beef shin, cut into 3-4 pieces

olive oil

sea salt

freshly ground black pepper

2 onions, sliced

2 carrots, peeled chopped

2 celery sticks, chopped

4 garlic cloves, lightly crushed

2 tbsp tomato purée

1ltr good dry red wine

500 ml beef stock

500ml water

2 bay leaves

few sprigs thyme

Method:

Season the beef shin pieces generously with sea salt and freshly ground black pepper.

Heat a splash of olive oil in a large, heavy-based pot over medium-high heat. Brown the beef pieces on all sides until well coloured, then set aside.

In the same pot, add a little more oil if needed. Sauté the onions, carrots, celery, and garlic until softened and beginning to caramelise.

Stir in the tomato purée and cook for 2 minutes. Pour in the red wine, scraping the bottom to release any flavourful bits. Bring to a boil and reduce slightly.

Return the beef to the pot. Add the beef stock, water, bay leaves, and thyme. Ensure the meat is mostly submerged.

Cover with a lid and braise in a preheated oven at 150°c (300°f) for 3-4 hours until the meat is tender and falling apart.

Adjust seasoning with salt and pepper. remove bay leaves and thyme sprigs before serving.

Chef’s notes 

Marinate the beef in red wine, garlic, and herbs overnight for deeper flavour.

For a richer sauce, mash some of the cooked vegetables into the liquid or stir in a knob of butter at the end. 

Adding a splash of balsamic vinegar or a piece of dark chocolate during the last hour of cooking intensifies flavour and tenderises the meat.

Use oxtail, short ribs, or brisket if beef shin isn’t available.

Replace red wine with extra beef stock plus a tablespoon of balsamic vinegar for acidity. 

Pair with creamy mashed potatoes, buttery polenta, or crusty bread to soak up the flavourful sauce.

 

 

Serves 2 

Time to prepare: 20 minutes

 

Ingredients

6 rashers streaky bacon

2 ripe bananas, sliced thick

4 slices brioche or challah bread

2 eggs

100ml milk or cream

1 tsp vanilla extract

1 knob butter

maple syrup to finish

cracked black pepper (optional, but trust me)

Method:

In a non-stick skillet over medium heat, crisp up the maple-cured streaky bacon until golden and slightly caramelized from the maple sugars. Set aside on paper towels to drain. In a shallow bowl, whisk together eggs, milk (or cream for indulgence), and vanilla extract until well combined.

 

Submerge the brioche or challah slices into the custard, letting them soak for about 20 seconds per side to absorb but not fall apart.

 

Heat a knob of butter in the skillet over medium heat. When foaming, add the soaked bread slices. Cook for 2–3 minutes per side until golden brown and slightly crisp.

 

In the same pan, with a touch more butter if needed, gently fry the banana slices until caramelized on both sides.

 

Layer the French toast with crispy bacon and caramelized bananas. Drizzle generously with maple syrup and finish with a crack of black pepper (trust me).

 

Chef’s Notes:

For an extra flavour, sprinkle a little cinnamon or nutmeg into the custard mix.

 

Use day-old bread it soaks up the custard better.

 

Crisp the bacon with a light dusting of brown sugar.

 

Add a dollop of Greek yogurt for a creamy, tangy contrast.

 

Try adding toasted nuts for crunch 

 

 

 

Serves 2–3

Time 20 mins

 

Ingredients:

Left over roast chicken meat or 4 chicken thighs, cooked and shredded

Olive oil

Sea salt

Black pepper

200g jasmine, Thai or long-grain rice

1 thumb-sized piece ginger, peeled and finely sliced

1 garlic clove, finely sliced

400ml chicken stock or water

1 spring onion, finely sliced

A handful coriander, roughly chopped

sesame oil

light soy sauce

chilli

Method:

Heat a drizzle of olive oil in a pan over medium heat. Add the ginger and garlic, sauté until fragrant (about 1 minute).

Stir in the cooked, shredded chicken, season lightly with sea salt and black pepper. Cook until warmed through.

Add the rice and stir for 1-2 minutes to coat with the flavours.

Pour in chicken stock or water, bring to a boil, then reduce heat, cover, and simmer until the liquid is absorbed and rice is tender (about 10-12 minutes).

Fluff the rice with a fork, stir through the spring onion and coriander.

Drizzle with sesame oil, a splash of light soy sauce, and a sprinkle of chopped chili to taste before serving.

Chef's notes:

Toast the rice briefly before adding the liquid for a nuttier flavour.

Swap coriander for fresh basil or mint for a different twist.

Perfect for using up leftover roast chicken, just adjust seasoning as needed.