whole barbecue chicken
This barbecue marinade from Jamie Oliver is an absolute cracker, and can be used on pork, lamb – you name it! Here I’ve used it on a whole chicken on the barbecue.
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chickpea and bread soup
Another corker from Ottolenghi’s Plenty. In many ways it reminds me of Jamie’s minestrone and is no worse for that. It’s full-flavoured and packed with vegetables, the chickpeas and bread giving it real sustenance beyond starter-course fare. I also toasted a few extra pieces of bread to float as croutons on top, because I can never get enough bread. (Incidentally, […]
Read morepork belly with salted red cabbage and roasted swede
Sometimes, I just crave pork belly. The gelatinous texture and tender meat send me giddy with excitement. But the really interesting part of this recipe is the red cabbage. I’ve always stewed red cabbage for ever, but I saw the avuncular Nigel Howarth on Saturday Kitchen this week and he prepared it by salting and then quick frying. It’s a […]
Read morepork, chorizo and fennel stir fry
Another superfast delight from the pages of Olive magazine. This was the first time I’d worked with a fennel bulb, having enjoyed the potent seeds for a long time. But the satisfying almost lemony crunch of the fennel means I’ll be coming back for more. Pork, chorizo and fennel stir-fry: 2 pork escalopes, cut into bitey pieces 100g chorizo, diced […]
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