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Serves 3

This recipe can be doubled but just make sure to work out the correct cooking time for the size of your porchetta. 20 mins at 230c then 23 minutes per 500g at 150c. 

Ingredients 

1kg Porchetta, left to dry uncovered in the fridge for 24 hours

2 tins borlotti beans 

1 leek, diced

3 cloves garlic, minced 

1 sprig rosemary, chopped 

1 tbsp tomato puree

Pinch of chilli flakes 

1 glass red wine

250ml chicken stock

Wilted greens, to serve

Method

Start by making the beans. Dice the leek and add to a pan with a little olive oil and cook for 5 minutes to soften. Add the garlic and cook for a couple of minutes before adding the rosemary, chilli flakes and tomato puree. 

Allow the tomato puree to cook out for a minute before adding the beans and red wine. Reduce the wine by half before adding the stock and seasoning with salt and pepper. Set aside. 

For the porchetta, preheat the oven to 230c, pat the skin of the pork dry and rub all over with a little olive oil then season with salt and pepper. Place the porchetta in a roasting tray and put in the oven for 20 minutes before reducing the temperature to 150c. 

Bring the beans to the boil and add them to the roasting tray with the porchetta. If there is lots of fat in the pan you can discard some before adding the beans. 

Cook in the oven for 23 minutes per 500g. If the crackling hasn’t puffed up as much as you would like when the porchetta has finished cooking, place it under the grill set to high for a few minutes. 

Serve with wilted greens like cavolo nero. 

Ingredients

1 sirloin steak

1 tsp Szechuan peppercorns 

1 bunch spring onions 

2 cloves garlic 

1/2 tbsp mirin

1/2 tbsp oyster sauce

1 tbsp soy sauce

Sesame seeds, to serve

Method

Begin by taking your steak out of the fridge at least 10 minutes before you are ready to cook it to allow it to come up to room temperature. 

Meanwhile, slice off the roots of the spring onion and then cut in half, separating the green ends from the white ends. Mince the garlic and set aside.

Next place the Szechuan peppercorns in pestle and mortar and pound until you have a coarse powder.

Heat a large frying pan over a high heat then season the steak with lots of salt and the Szechuan pepper.

When the pan is hot add a splash of vegetable oil and place in the steak. Cook for 1-2 minutes per side depending on how you like your steak then remove from the pan and allow to rest.

Meanwhile, in the same pan add the white ends of the spring onion and cook over a high heat for 2 minutes until charred. 

Add the green ends of the spring onion and cook for a further 2 minutes. 

Finally add the oyster sauce, soy sauce, mirin and garlic and cook for a final minute. 

To serve, slice the steak on an angle and place on a plate topped with the spring onions. Sprinkle with sesame seeds to finish. 

A simple smokey marinade perfect for barbecued chicken. Prepare the night before and throw on the barbecue when ready to eat. If the weather doesn’t permit you can bake in the oven for 30 mins at 200c. This recipe gives a slight chilli kick but feel free to add or take a way a chilli or two to suit your heat preference. This marinade is also works great with vegetables. Add a little more oil to the paste to loosen to slightly and brush over vegetables such as aubergine and courgettes as they cook on the barbecue.

Ingredients

1.5 Kg Chicken Drumsticks

Mariande

3 Red Chillis

6 Cloves of Garlic

Thumb sized piece of ginger

1/2 Onion

2 tsp Smoked paprika

2 tsp Ground Coriander

1 1/2 tsp Cumin

1/2 tsp Cinnamon

4 Cardamon pods

1/2 tsp Black pepper corns

1 tbsp Honey

The juice of 1 Lime

2 Tbsp Olive Oil

1. Take your chicken drumsticks, place in a a large food safe plastic bag and season with salt.
2. Next start making the marinade. It couldn’t be easier. Simply take all of the marinade ingredients, place in a food process and blend until you have a paste. Don’t worry about trying to achieve a super smooth mixture.
3. Add the marinade to the chicken bag and thoroughly massage it in making sure to coat every piece of chicken.
4. Place the bag in a bowl to prevent any possible spillages and put in the fridge to marinade for anything from 2 hours to overnight.
5. Cook the chicken on a barbecue turning regularly to insure a perfectly charred exterior and juicy interior.