Dill and coriander gravlax Slow-roast fennel and coriander pork belly with salsa verde For the pork 1 tbsp sea salt2 tsp coriander seeds2 tsp fennel seeds3kg outdoor-reared or free-range British pork belly, ribs removed but retained and skin scored For the salsa verdeLarge handful of fresh flatleaf parsley, finely choppedSmall handful each of fresh basil and mint, leaves picked and finely chopped3 anchovy fillets, finely chopped1 red chilli, deseeded and finely chopped2 tbsp capers, drained, rinsed and roughly chopped75-100ml extra-virgin olive oilJuice of 1 lemon to taste 1. 2. 3. Serve with sautéed potatoes and a bitter leaf saladThe lemon, capers, anchovies and herbs point towards a white wine. Korean fried chicken recipe Step 1 Whisk the cornflour, salt, baking powder and pepper. Add the chicken and toss well until evenly coated. Transfer the chicken to a rack, shaking it well to get rid of any excess coating. Let it rest uncovered for one hour. Step 2 Heat the oven to 160C/fan 140C/gas 3. Step 3 Make the batter by whisking the dry ingredients together. Step 4 Heat the oil over a medium-high heat until a deep-frying thermometer reads 175C or a cube of bread browns in 4 seconds. Step 5 Working in batches, and starting with the thighs and drumsticks, dip each piece of chicken into the batter, letting any excess batter drip off. Step 6 To make the BBQ sauce, combine all of the ingredients in a small saucepan and simmer over a medium heat for 3 to 5 minutes, until slightly thickened.
Baked salmon with hummus and herbs Sali boti (Parsi braised lamb) Shredded pork pittas with crumbled feta and coriander 450g Waitrose Slow Cooked Pork Belly 1 tbsp fennel seeds, lightly toasted1 tbsp mayonnaise 1 tbsp Dijon mustardSmall handful of fresh flatleaf parsley, chopped50g ready-cubed feta2 wholemeal pitta breadsHandful of rocket leaves Preheat the oven to 180°C/fan160°C/gas 4. Put the pork belly on a baking tray and cook for 35-40 minutes until piping hot. Remove from the oven and carefully take the skin off the meat. Preheat the grill to high and pop the skin under for 1-2 minutes until crisp.
Italian meatballs recipe Step 1 Heat 1 tbsp oil in a frying pan and cook the onion for 5 minutes or until soft.Add half the garlic and all the fennel and cook for another 2 minutes, then allow to cool. Pour the milk over the breadcrumbs. Step 2 Tip the beef mince, the cooled onion mix, the breadcrumbs and eggs into a large bowl. Step 3 Fry the remaining garlic in a drizzle of oil, add the chopped tomatoes, passata, chilli flakes, bay leaf, sugar and vinegar, and simmer for 20 minutes until the sauce is thickened. Step 4 Stir the meatballs into the sauce and cook for 10-15 minutes until the meatballs are cooked through. Step 5 To reheat, defrost completely in the fridge, tip into a saucepan and bring to a simmer.
Spiced vegetable pilaf with cauliflower, ginger and garam masala Thai red chicken and pumpkin curry