Egg Yolk Raviolo, Ricotta, Guanciale, Hazelnuts Egg yolk raviolo, ricotta, Guanciale (Italian salt-cured meat prepared from pork cheeks) & hazelnuts. This is a rich, indulgent autumnal dish that just oozes flavour. Paul Foster. Categories Cooking
Pounti A sweet and savoury bread / cake like dish filled with left over meat from the Cantal region in France. Categories Cooking
Dry Cured Calabrian Pork Tenderloin Calabrian pepper coated dry-cured pork tenderloin. Categories Curing
Meatballs in Tomato Sauce with Burrata and Crostini Beef and pork meatballs in a spiced tomato sauce served with burrata and garlic crostini. Theo Randall Categories Cooking
Vitello Tonnato eal (or pork) with tuna sauce – perfect for using cold, cooked pork or veal. Served with crisp flatbread. Max Halley Categories Cooking
Curry Sauce Base Standard base curry sauce – freezes well to then turn into any other curry sauce. Categories Cooking
Pork Chops with Roast Vegetables and Walnut Picada Sicilian recipe for griddled pork chops served wit herby beetroots and carrots, then topped with a nutty picada. Ben Tish Categories Cooking
Pork and Chicken Terrine Parsley-flecked chicken, fruity pork and bacon rashers make three tasty layers in this terrine, made with apricots and pistachio kernels – Hairy Bikers Categories Cooking
Achiote Paste A Mexican red paste to rub on chicken, port or fish – much better than shop bought stuff. – Rick Martinez Categories Cooking
Lars’s Chamber Chops Pork chops in a tomato and onion based sauce, served with baked potatoes, from my friend Lars Klüver Categories Cooking
Bacon or Crackling Scones / Pogácsa Savoury Hungarian scones – great with goulash. – Hairy Bikers Categories Cooking
Laos Laap / Larb Minced meat and fresh herb salad – minty – with sticky rice. From Laos. Categories Cooking
Hot Italian Sausages Delicious spicy Italian sausages – great to braai or hot-smoke. Categories Sausages
