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.

Serves: 2

Ingredients

8 lamb cutlets, trimmed

olive oil (plus extra for drizzling)

sea salt

freshly ground black pepper

fresh mint, finely chopped

red onion, shaved thinly 

1 tbsp capers, rinsed and finely chopped

small handful fresh tarragon, finely chopped

fresh parsley, finely chopped

1 tsp dijon mustard

zest of ½ lemon 

¼ cup olive oil

Method:

Rub the lamb cutlets with olive oil, sea salt, and black pepper. Let them rest at room temperature for 20 minutes. 

In a bowl, combine the capers, mint, tarragon, parsley, dijon mustard, lemon zest, and olive oil. add a pinch of black pepper. Mix well.

Preheat a grill or griddle pan over high heat. Sear the cutlets for 2–3 minutes per side for medium-rare, or adjust timing to your preferred doneness.

Remove from heat and let them rest, loosely covered with foil, for 5 minutes to retain juices.

Arrange cutlets on a plate, top with the herb dressing, and sprinkle with red onion shavings, mint and coriander leaves. Drizzle a bit of olive oil to finish.

Chef’s notes 

- Marinate the lamb in the herb dressing for 30 minutes before grilling for deeper flavours.

- Use a thermometer for precision 54°c is ideal for medium-rare.

- Toss some toasted pine nuts over for texture.