Browning the pork belly. I’m not the biggest JamieOliver fan…. Really simple, but the apple and cider vinegar set of the pork element of the chilli really well and added a zing that the thing really does need to cut through all the richness
Next time I’ll probably use a good quality mincedpork to save time and avoid the gristle. I’m not sure if you’re meant to trim away the fat from the pork belly, but what I ended up with, even after a good shredding in the food processor, were lumps of gristle
Good thing I have a few recipes saved up while I figure out what the new norm is. When we were on the Quantum of the Seas I fell in love with the Truffle Butter Tagliatelle dish served at JamieOliver’s restaurant
So I bought the ready-mincedpork from the chilled shelf. Second issue, the butcher was closed so I went to get the pork shoulder from the meat counter of my local supermarket
Everyone knows that while the turkey (or ham or pork or seafood) are a wonderful addition to the Christmas table, it’s really the dessert that everyone is there for
I've used turkey mince because it's light, but you could also use pork or beef. This gnocchi bake takes a little more prep than some of the other recipes here, but you just fry off the mince, add the sauce, pour it over the gnocchi dropping the cheese all over and then slide into the oven to bake
This recipe is adapted from one of JamieOliver'srecipes. As I mentioned at the beginning, you can add any vegetables you like and use any type of meat combination that you like - Jamie actually suggests using pheasant, duck, pigeon and rabbit - however I am not that adventurous
Mix the minced beef with the pork sausage meat in a big bowl. I have come across the cevapi recipes in last week's Family section of the Guardian (see Cevapi with Mum'sAjvar, sorry cannot post the link, as you have to pay for it now
) and chive or tarragon, lamb and Harissa, pork and chilli. The recipe is really forgiving, based on JamieOliver but tweaked and different every time at our place
