Serves 3–4

Time 45 mins

Ingredients:

1 beef flank steak (900 g–1 kg), butterflied if needed 

olive oil

sea salt & freshly ground black pepper

200g wild mushrooms (chestnut, shiitake, oyster), finely chopped

2 large onions, thinly sliced 

2 garlic cloves, finely chopped

150g spinach 

small knob of butter (optional)

a few rosemary sprigs

Method:

Pre-heat the oven to 200deg C (400def F).

Lay the butterflied flank steak flat, drizzle with olive oil, and season both sides generously with sea salt and cracked black pepper.

In a hot pan with a splash of olive oil, sauté onions until caramelised. Add the garlic and cook briefly, then stir in the chopped mushrooms. Season and cook until moisture evaporates. Toss in spinach until wilted. Optionally, add a knob of butter for richness. 

Spread the mushroom-spinach mixture evenly over the steak. Roll tightly from one end and secure with kitchen twine. 

Sear the rolled steak on all sides in a hot pan with olive oil and rosemary sprigs to infuse the flavour. Then, roast in the oven at 200°c (400°f) for 20–25 minutes for medium-rare.

Let it rest for 10 minutes before slicing into thick, juicy rounds.

Chef notes

• Add a smear of dijon mustard on the steak before adding the filling for depth.
• Try 'dry brining' the steak with salt a few hours before cooking; it intensifies flavour and softens texture. 
• Swap spinach for kale for texture.
• Add crumbled blue cheese to the filling for a spicy bite.
• Finish with a drizzle of balsamic reduction for a sweet-tangy contrast.

Serves: 4–6

Time: 4 hrs.

Ingredients:

1.8–2 kg pork belly, skin on

 sea salt

freshly ground black pepper

2 fennel bulbs, sliced

2 apples, cut into wedges

2 onions, sliced

2 tbsp white miso

2 tbsn maple syrup

1 tbsp english mustard

1 tbsp wholegrain mustard

2 tbsp olive oil

black pepper

150 ml dry cider

150 ml pork or chicken stock

Method:

Preheat the oven to 220°c (428°f). Score the pork belly skin and rub generously with sea salt and black pepper.

Place the sliced fennel, apples, and onions in a roasting tray. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.

In a small bowl, mix white miso, maple syrup, english mustard, and wholegrain mustard to form a paste. Rub this mixture over the meat side of the pork belly, leaving the skin uncovered.

Lay the pork belly skin-side up over the fennel, apples, and onions. Roast in the oven for 30 minutes until the skin starts to crisp.

Reduce the oven temperature to 160°c (320°f). Pour the dry cider and stock into the tray without wetting the pork skin. Roast for an additional 2 to 2.5 hours until the meat is tender.

Increase the oven temperature back to 220°c (428°f) for the last 15 minutes to achieve extra crispy crackling.

Rest the pork belly for 15 minutes before slicing. Serve with the roasted fennel, apples, and onions, spooning some of the reduced pan juices over the top.

Chef’s notes:

For perfect crackling, ensure the skin is as dry as possible before roasting. Pat dry with paper towels and leave uncovered in the fridge overnight if time allows.

Serves 3–4

Time 1.35hr

Ingredients:

1 whole chicken (about 1.6–1.8 kg)

568ml buttermilk

4 garlic cloves, lightly crushed

1 red chilli, sliced (seeds out if you want it gentle)

zest of 1 lemon

juice of ½ lemon

olive oil

sea salt

black pepper

Method:

Pat the chicken dry. Season generously all over with salt and pepper.

Place the chicken in a deep casserole or lidded roasting dish.

Pour in the buttermilk around the chicken.

Add the garlic, chilli, lemon zest, and lemon juice.

Drizzle lightly with olive oil.

Cover with a lid or foil.

Roast at 160°c for 1 hour 20 minutes.

The buttermilk will split slightly which is fine as it becomes the sauce.

Remove the lid and increase the oven to 210°c.

Roast uncovered for a further 20–25 minutes until the skin is golden and the chicken is cooked through.

Remove from the oven and rest for 15 minutes.

Spoon some of the garlicky buttermilk juices over the chicken before serving.

Chef notes:

Before seasoning with salt and pepper, consider dry brining the chicken. Rub it with salt and let it sit uncovered in the fridge for a few hours or overnight to enhance the flavour and achieve crispier skin.

Marinate the chicken in buttermilk with garlic, chili, and lemon zest for up to 24 hours before pot roasting.

Whisk a spoonful of dijon mustard or a splash of white wine into the garlicky buttermilk sauce while the chicken rests. simmer briefly to meld the flavours for a tangy, creamy finish.