Recipes

Cassoulet by Barry Horne

Method:

Get a large pan on a medium high heat and add the 2 tbsp of duck fat and allow to get hot. Add the pork belly and Italian sausage and get some colour on them, turning occasionally. When they are browned remove from the pan and add the sliced chorizo and cook to release the oils.

Pork Tenderloin Stroganoff by Barry Horne

Method:

Cut the pork tenderloin into strips, or get your butcher to do it.

Pu a large pan on a medium high heat and add a small amount of oil. Season the pork well with salt and pepper and fry in the pan to get some colour. When browned, remove from the pan and put to one side.

Add the mushrooms to the pan, once they are browned add the onions and lower to a medium heat and cook until soft.

Poke Bowl with Char Siu Beef Fillet by Barry Horne

Method:

Wash the sushi rice in cold water, do this a couple of times to remove any excess starch. Place in a medium size saucepan and add 500ml of water, bring to the boil, then reduce to a simmer. Place a lid on top and cook until all of the water has absorbed. Turn off the heat and leave the lid on to steam for 10 mins.

Leftover Chicken Ramen by Barry Horne

Who doesn't love a ramen? Light but hearty, full of flavour, a great way to use leftovers AND it keeps you warm!

You can use other types of meat and bones than chicken for this recipe. This could be the new post Sunday roast ritual..

Remember the louder you slurp your noodles, the more appreciation you show to the chef.

Roast Rib of Beef with Celeriac & Potato Dauphinoise, Salt Baked Shallots and Red Wine & Veal Jus

For the beef: remove the meat from the fridge at least 2 hours before prep and cooking. Heat the oven to 180 degrees C and season the beef generously with salt and pepper. Heat oil on a large pan, on a high heat and sear the beef all over until it has good colour. Place the beef in the oven and roast, depending on preference; 1 hour 20 mins (for medium) or 1 hour 5 mins (for medium rare). Then leave to rest for 30 mins before carving.

Spicy Pork Mapo Tofu

Start by chopping up the garlic, ginger and spring onion - it's a very quick dish, so you want everything ready for when you start cooking. Finely chop the garlic and ginger and slice the spring onions finely - you're going to use the white part to cook with and the green part to finish the dish, so reserve for later.

Get a wok on a medium high and add the pork mince, break it up in the pan and cook until you get some good colour on it. When nicely browned, add the garlic, ginger and white spring onion and cook for a further 2 mins, stirring occasionally.