Preheat oven to 240˚C/220˚C fan-forced. Remove any netting (see tip) or string from pork and unroll. Place rind side up onto a board. Pat dry with paper towel. Using a sharp knife, score pork rind at ...

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To make the plum sauce, heat one tablespoon of the oil in a saucepan over a medium heat and gently sauté the onion, garlic, chilli and ginger, stirring with a wooden spoon. Add the tomato paste, plums ...

Preheat oven to 240°C/220°C fan-forced. Rub the pork rind with oil then salt. Place pork into a shallow baking pan lined with baking paper. Roast for 40 minutes or until golden and a crackling forms.

Place all the ingredients in a blender. Pulse until you have a smooth consistency. If the consistency is too thick, add 1/4 cup of water to loosen. Pour into cocktail glasses, garnished with fresh ...

1 kg Chuck or boneless shin/gravy beef, cut into 3cm pieces ...

Shred 1 Savoy cabbage, then boil in a pot of water for 2 minutes or until just tender, drain. Heat 1 tbsp. olive oil in a large frying pan. Add 1 thinly sliced, small onion and sauté for 2 to 3 ...

Preheat the oven to 200C. Season the cavity with sea salt and cracked pepper. Peel and quarter 4 washed potatoes and 4 large pieces of pumpkin. Then place both into the roasting pan. Prepare the Dijon ...

Heat a nonstick frying pan to high. Brush the steaks with oil. Season with sea salt and cracked pepper. Cook the first sides of the steaks until moisture appears (approx. 4 minutes), turn and cook for ...

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150ml fresh, room-temperature egg whites (about 4-5 large eggs) Blend the thawed raspberries, sugar, and vanilla bean paste in a blender or with a stab mixer. Alternatively, mash them with a fork in a ...

Recipe supplied by Ashley Alexander from Gather & Feast as part of the Guardian Feast App Sponsorship. Pastry Tips for Flakiness: The key to a flaky pastry is keeping the butter cold throughout the ...