Fragrant pork belly, slow-roasted with lemongrass. whacked in super hot for the first hour to get that crackle 💥and then with the heat turned down low and a ton of wine added to keep it moist, tender and melt in the mouth.
The perfect start. Raspberry and apple jam compote with yog and almond butter. * RECIPE: Chop up 10 apples (keep skins on for the pectins which are soothing to the gut) dump in a load of raspberries (frozen is cheaper and more nutrient dense) and cook off at medium heat with lid on until sticky, tangy and delicious - about 25 mins. Squeeze over juice and zest of a lemon and keep for the week. Eat with (only ever full fat) yog - you’d be mad to miss out on the microbes. Finish with mega @pipandnut nut butter.
Missing home ✨
In awe 🤯
Lamb cutlets, grilled. Used the juices from the cooking to fry off a little garlic, ginger and black kale. Added @boroughbrothcompany beautiful bone broth and a dollop of chilli miso. The chilli miso is one from @we_are_food - amazing for making a miso soup which tastes disproportionately good vs time spent making. Defs try cooking up a batch for midweek meals, her recipe is available online - you can dollop it in all sorts of things. Let me know if you can’t find the link and I can send.
THERE IS NOTHING BETTER. Burrata - winter style with red chicory, black iberico tomatoes and a heady garlic oil. Perfect combo of bitter, tangy and creamy. If you’re cooking with tomatoes in wintertime, be mindful of the variety - try ones from Spain and Italy, like these. I would be wary of the supermarket types that are available all year round 🤔
Prawns dripping in butter and wild garlic, piled on toast 💞