I often keep a batch of this strained stock in the freezer – by adding fresh ingredients each time and enough water to bring the stock up to 3 litres, the flavour becomes more nuanced.
This is such a great standby for serving before a meal – white beans such as cannellini are a staple in my pantry and there is usually a loaf of bread to hand.
This is not the most attractive dish as the milk curdles into rich dark nuggets, but it is flavoursome and homely. It’s usually cooked with a loin, but I prefer to use a shoulder cut. If it comes with skin I usually remove it and make some crackling. Depending on the coarseness of the grain, the polenta can use more liquid than most instructions specify. I use a rough ratio of 1 part polenta to 5-6 parts water, but if you keep some boiling water on hand you can adjust the consistency if necessary. I’ve used a vegetable stock for the polenta but you can use chicken stock or milk if you prefer.
I consider the gatherings where friends or relatives sit down to share a meal as integral to the consideration of family.
This classic 1970s Cordon Bleu favourite is always welcome after the richness of the pork. I like to mix it up with whatever seasonal citrus I can get my hands on. I am also fond of bitter edge so I take the caramel to the point of smoking and almost burnt and add a little Campari to it .
The fresh simplicity of this dish makes it ideal to help cut through the richness of the pork.
Brussels sprouts aren’t to everyone’s taste but I adore them, especially with the hint of caramelisation. I think they are at their best when roasted, which allows the sweetness to come through.
One for the vegetarians – although I notice that the meat eaters don’t hold back either. Most of this dish can be prepared ahead and reheated before adding in the cheese and walnuts.
I used kingfish for this poke (pronounced poh-kay), but I also like kahawai, trevally or salmon here too. Feel free to use store-bought shichimi togarashi instead.
Fry breads are one of the simplest of breads and are found worldwide, from the youtiao of China, bannock of Scotland, or sopadillas of Mexico and South America. Some may be yeasted or include a raising agent, but they all use basic ingredients and are prepared with a minimum of fuss. This recipe is based on a fairly standard ratio for fry breads, but enriched with a little extra butter. Here I’ve made them into doughnuts with simple passionfruit and honey syrup. I used a delicate beechwood honey for the syrup and frozen passionfruit pulp, but do use fresh passionfruit if available. Each passionfruit has approximately 2 tablespoons pulp. These are best eaten on the day they are made.