Add a grating of ginger to a mound of pork mince and fire up these four meals: barbecued skewers with a peanut dressing; a courgette noodle and meatball miso broth; a sweet chilli banh-mi and crispy pork noodles. Read more
Recipes
Balsamic-Glazed Pork Chops with Plum-Apple Chutney
When cooked down into a thick reduction, balsamic vinegar becomes a tangy syrup that makes an unrivalled coating for succulent pork chops.
To boil it down (no pun intended!): Our Plum-Apple Chutney, a simple fruit compote of apples, plums, sugar, and spices, is as versatile a condiment as it gets. It’s the perfect accompaniment to our Balsamic Pork Chops and just about any meat or poultry you cook in the autumn months. Read more
Puff Pastry Tart With Smoked Waterall Bacon, Onion & Potato
A simply tart layered with sliced potato and onion, served with dollops of crème fraîche. To make this vegetarian just leave out the bacon. Put some sautéed mushrooms on top, or slices of a melting cheese, such as taleggio. Read more
Balinese roast pork with hot sweet-sour salad
Spiced roasted pork (babi guling) is the most famous dish in Bali. We’ve retooled the recipe to be made with boneless pork shoulder. Read more
Spaghetti bolognese: Italian chefs show world the correct way
While the dish has been a staple for millions of diners around the world for decades, Italians claimed the original reciope has become so corrupted it is in urgent need of culinary rescue. Here is an authentic recipe, approved by Italian chefs, for traditional spaghetti bolognese. Read more
Brussels Sprouts with Bacon
Brussels sprouts and bacon is one of our favourite combinations— a perfect marriage of textures and flavours. Brussels sprouts are robust enough to stand up to salty, chewy bacon, and in turn, the smokiness of the bacon highlights the sprouts’ earthy notes. We like to blanch my Brussels sprouts before roasting; we think that the resulting soft, cooked inside and crispy outside make for an unbeatable texture and taste. Blanching, followed by roasting, also brings out the sweetness and keeps the vegetables moist. While it seems like an unnecessary step, skipping blanching often results in dry and often undercooked-tasting vegetables. Read more
Roast pork with apples, cider vinegar & rosemary
A no-nonsense, comforting roast with real crackling – it’s deceptively simple to make! Read more
Herb-Roasted Rack of Pork with Morel Cream Sauce
This rack of pork gets much of its flavour from an aromatic paste of garlic, herbs, and fennel, so be sure to rub the meat with the paste a day ahead to give it plenty of time to penetrate. Read more
Garlic & Rosemary Infused Roast Pork Loin
The perfect Pork Loin Roast in 3 simple steps…we’re got your Pork Loins covered! Read more
Maple syrup and bacon donuts
Bacon and maple syrup may sound unusual, but this classic Canadian combination is a winner! Read more