The thought behind this was a sour-cream-and-chives-type vibe. I hope that is what you get – smoky, succulent leeks, crispy little chippies and wee pops of sweet and sour with the currants.
The magic of cooking with fire is that it allows you to slow down and let all your senses interact with the process. You’re forced to be more intimate with the ingredients and the heat source that is transforming them.
Whether you’re watching with hawk eyes for the edges of your rosti to crisp, waiting for the aromas of a freshly charred chilli to infuse in warm oil, pressing the thigh of a saffron-butter-smothered chicken to monitor its progress or listening for just the right amount of sizzle as your crumpet batter is poured into the pan, there is a deep connection to be had with what you are cooking, eating and sharing with others.
An all-in-one tray bake, based on the idea of the classic Portuguese dish of pork and clams. Choose a large roasting tray as you want an even layer if possible. You will need to start this recipe the day before to tenderise the pork and flavour it well with chorizo spices.