Heat the oven to 180C/160Fan/Gas 4. Score the fat of the pork belly and place on a wire rack over a roasting tray, Season well. Cook, skin side up for 1 hour 30 minutes. Then increase the oven to 220C/200Fan/Gas 7 and cook for a further 20 minutes to make the crackling nice and crispy. …
Slow Roast Pork Belly with Pommes Fondants, Buttered Leeks & Roasted Beetroot Read More »
Preheat the oven to 160Fan/180C/Gas 4. Place the onions, carrots, anchovies and their oil, onion confit, garlic and Herbs De Provence in an casserole pot with a lid. Heat the duck fat in a frying pan and fry the bacon lardons for 5-10 minutes until cooked though. Add them to the casserole pot. Cut the …
Preheat your oven to full. Score the fat side of the lamb shoulder with a sharp knife. Put half the rosemary and garlic into a high sided roasting tray. Rub the lamb all over with olive oil and season well. Place it on top of the rosemary and garlic in the tray and then put …
Slow Roasted Shoulder of Lamb with Heaps of Garlic & Rosemary Read More »
Soak your beans over night in water. Peel and slice your onions and carrots. In a large casserole dish, add the beans, carrots, onions, peeled garlic, chopped pork belly, bacon and clove studded onion and cover with water. Bring to the boil and cook for 2 hours on a low simmer. Top up with extra …
Heat your oven to 180 Fan/200C/Gas 6. I use either tinned or ready prepared legs of confit de canard. Cook your legs in the oven with some of the fat for 30 minutes. Remove and drain the fat. Boil your eggs for 6-8 minutes depending on their size to ensure a medium soft yolk. Peel …
Put the soaked beans in a large saucepan with 2 litres of water, bring to the boil and then simmer for approx 2 hours occasionally removing any scum from the surface. Meanwhile, fry the bacon lardons in the duck fat with the chopped onion. When the beans are nearly cooked, add the bacon and onion …
Place the mango chunks evenly to cover the base of 6 ramekins. Whip the double cream until think and fold in the Greek yogurt. Cover the mango with this mixture and then cover with cling film and place in the fridge to set for at least 2 hours. 2 hours before you want to serve …
Heat oven 200 Fan/220C/Gas 7. Take off the tough outer layer of the fennel, reserve the fronds and slice each bulb as thinly as you can whilst remaining intact at the base. Combine the fennel and onion with the 2 tbsp of olive oil in a roasting tin and season well. Cook in the oven …
Heat oven to 180 Fan/200C/Gas 6. Use a rolling pin to roll out each piece of bread as thinly as you can. Then cut into rounds using a 7 cm cutter. Brush both sides of the bread rounds with olive oil and push into the holes of a muffin tin to shape into baskets. Bake …
Peel the sweet potatoes and potatoes and cut into chunks. Place in a pan of salted cold water and bring to the boil and cook for 15 minutes. Drain, mash and then leave to cool. Put the fish in a saucepan of cold water to cover and bring up to the boil. Then turn off …
