It’s strange that most cuisines have some sort of variation on the humble meatball, and I think it’s a little sad that we Brits don’t think more highly of them. There’s a world of things that can be done with this method. This is the Thai version. Tod man mu are heavily spiced little pork [...]
Dan Birk, cooking at The Devonshire Fell restaurant in Burnsall in the Yorkshire Dales, is an up and coming young chef with a great future ahead of him. His food is elegant and unfussy, stylish and well executed. Dan Birk is definitely one to watch.
A pork belly gives a lot of bang for buck. It’s a cheap cut that benefits from simple, hands-off cooking. A few herbs, some salt and pepper and a few hours in a low oven are all you need. First, the joint. A cut from the thick end of the belly weighing between 1 and [...]
“Is there any better, more noble, more magical animal than the pig?” – Anthony Bourdain. Probably not, Tony. This dish illustrates exactly what Bourdain means. It’s quick, easy, cheap but still manages to be quite understated and authentic. It’s a French classic that showcases the pig perfectly. The key to the whole dish is the [...]
I feel like I’ve mastered a mysterious, secret art. I made a pork pie, and it was easy. More than that, it tasted astounding. Here’s how. Start with the pastry. The pastry is unusual as it’s made with hot water. It seems to go against everything you know about making pastry, but it does work. [...]