Japanese Gyoza

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Japanese Gyoza

The perfect gyoza is golden brown and crisp on one side and juicy on the inside. In Japan you can find them being served […]

Crisp Pork Belly with Redbelly Blood Orange Pickle

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Servings 4
Preparation 20 minutes plus optional 2 hours – overnight refrigeration
Cooking 1 hour 20 mins

1k boneless pork belly, ideally of even thickness
1 teaspoon salt

1 tablespoon […]

Prosciutto Egg Cups

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These are an easy low-carb dish perfect for breakfast or lunch, for picnics and the school/work lunch box. Carb lovers can accompany with […]

Pork with Blood Orange Glaze, Fennel & Blood Orange Salad

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Visiting Sarah Harris & Jessica Rowe on Studio 10, I taught them how to make this recipe. If you missed out I have added the link […]

Javier Codina’s Jamon Croquetas with Romesco Dipping Sauce

I love Spanish tapas. Croquetas are quintessentially Spanish and a particular favourite so I was thrilled when my good friend Javier Codina served them on […]

Pappardelle with Wild Boar Sausage Ragout

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Fresh Pappardelle pasta
Olive oil

Wild boar sausage (or good quality pork sausage if wild boar unavailable)
1 heaped spoon tomato paste
1 tin crushed tomatoes
1 red onion, diced […]

Easy Pulled Pork with Apple and Brussel Sprout Slaw

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Servings: 4
Preparation Time: 15 minutes
Cooking Time: 1 hour

1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons smoked paprika
1 teaspoon dried red chilli flakes
1 teaspoon dry mustard […]

The Perfect Pork Steak with Soft Polenta


Serves 4
Preparation Time: 10 minutes
Cooking Time: 8 minutes

1 tablespoon (20ml) olive oil
8 sage leaves
4 x 180g pork steaks, cut 2cm thick
Salt and freshly ground black […]

Spaghetti alla Carbonara


The name may come from the Italian word carbone meaning “coal”, alluding to the freshly ground black pepper which is an essential finishing touch to […]