A fresh tuna kim chi with coriander pesto, Sriracha mayonnaise and tartare.
A great Sunday lunch dish and fantastic alternative to the leaner cuts of meat such as the leg or loin, pork belly is full of flavour and has a natural sweetness that is complemented by the honey glaze which serves to caramelize the meat. The slow cooking on a low heat cooking ensures the layers of fat between the meat melt and baste from the inside.
This makes a large quantity and any leftovers are perfect for freezing.
This leg of lamb is tender and juicy, with a flavourful herbed crust. It’s perfect served on a large platter with roast spring vegetables for a gathering of family or friends.
Heat a small nonstick pan and add enough butter to coat the base. Add a ladleful of batter to the centre of the pan and swirl to spread evenly. Fry for 30 seconds, then turn and cook the reverse side.
Pat the leg of lamb dry with some paper towel and with a sharps chef's knife gently create some slits in the leg of lamb where you then place the cloves of garlic and drizzle some more olive oil and sea salt and black pepper.
Melt half the chocolate in the microwave until it’s melted and smooth.
I am totally in love with salt, sweet moist gravlax.
When Ana took me to her local market, I first bought a beautiful, big orange fish.
Shake all the dressing ingredients together and taste. Adjust the seasoning if need be, and then set aside until you are ready to dress the salad.
This dramatic, decadent tart is one of my very favourites in this book, and it also makes a great dessert.
Slice the pork fillet and serve immediately on warmed plates with the vegetables and gravy.



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