Method:

Put the pork mince in a bowl and finely grate in the garlic and ginger. Slice the spring onion very fine also and mix into the pork. Add the sesame oil and add the soy and msg to taste, I usually start off with around 1 tbsp of soy and a small pinch of msg. Give it a good mix and take a small amount and cook it to check for seasoning. 

Once your mixture is seasoned to your liking it’s time to set up to make the dumplings.

Start by making the pickling liquor, add all the ingredients to a small pan and warm until the sugar has dissolved.

Peel the carrot and using the peeler or a mandolin, peel it into ribbons. Do the same with the radish and place into two different bowls.

Pour the warm liquid over the carrots and the radish, leave to one side for at least an hour. ( You can do this in large batches as they will keep for a long time refrigerated )

Method:

Pre heat the oven to 190 deg C.

Peel the potatoes and cut into even pieces. Place the potatoes into a large saucepan and cover with cold water, add in ¾ tbsp of sea salt and bring to a boil. Reduce to a simmer and cook the potatoes until the sides are just beginning to break.

Method:

For this recipe I used leftover pork belly that was cooked the day before, alternatively, you can cook a piece low and slow and then chill it, (it is better chilled so you can cut it into more equal sized pieces).

Method:

Preheat oven to 180 degC. Start by dicing the squash into medium size cubes and drizzle with olive oil, season with salt and pepper and add the chilli flakes and fennel seeds.

Place into the oven for 20-25 mins. Once cooked, mash or blend half of the squash to make a puree and keep the rest to top the risotto at the end.