Recipes

Ingredients 4 x 500g packs pork spare ribs 1 bunch of spring onions, roughly chopped (green stems and all) 1 Scotch bonnet chilli, seeded and finely chopped 4 garlic cloves, roughly chopped 6 tbsp Appleton rum 6 tbsp demerara sugar 6 tbsp dark soy sauce 6 tbsp clear honey 6 tsp Dijon mustard 1 tsp ground allspice Method Tip the ribs into a big bowl (not a metal one) and throw in the spring onions, chilli and garlic. Now spoon all the remaining ingredients over the ribs and sprinkle with salt and pepper. Get your hands in the bowl and turn the ribs over and over again until they’re coated in the sauc …

These instructions should be taken as a guideline only. Suckling pigs are usually a minimum weight of 8kg. Allow at least 1lb/0.45kg of pork per person. Ingredients 1.6kg pork belly 3 tbsp light muscovado sugar 3 tbsp treacle 3 tbsp tomato purée 1 onion, whizzed in a food processor 3 garlic cloves, crushed 1 tbsp dried oregano 1 tbsp ground cumin 1 tsp crushed dried chillies 1 tsp cinnamon 1 tsp allspice Method Heat oven to 150C/130C fan/gas 2, then sit the pork belly in a deep roasting dish. Mix the remaining ingredients with 1 tsp salt, then rub all over the pork. Cover, roast for 3 hrs, then uncover, slic …

These instructions should be taken as a guideline only. Suckling pigs are usually a minimum weight of 8kg. Allow at least 1lb/0.45kg of pork per person. Preparation 85g pack of prosciutto. Juice of 3 lemons, zest finely grated. 3 tbsp fresh sage leaves, roughly chopped. 3 x 350-450g/12oz-1lb pork tenderloins, trimmed of any fat. Oil for brushing. 50g butter, chilled and cut into thin slices. Sage sprigs, to garnish. Method Whizz together the prosciutto, the zest of three and the juice from 11⁄2 lemons, the chopped sage and plenty of seasoning until blended to give a thick paste. Put aside and reserve the …

These instructions should be taken as a guideline only. Suckling pigs are usually a minimum weight of 8kg. Allow at least 1lb/0.45kg of pork per person. Preparation Wash the pig thoroughly inside and out with cold water – dry completely inside and out. Rub body cavity with salt & pepper and desired seasoning (e.g. thyme, rosemary or garlic etc) To Over Roast your pig Allow 20 minutes per per kg cooking time. Place a piece of heavy duty foil on a rack placed diagonally in a shallow roasting pan. Brush oil on the entire surface of the prepared pig. Place the pig on the foil; turn the foil up lo …

These instructions should be taken as a guideline only. Suckling pigs are usually a minimum weight of 8kg. Allow at least 1lb/0.45kg of pork per person. Preparation Wash the pig thoroughly inside and out with cold water – dry completely inside and out. Rub body cavity with salt & pepper and desired seasoning (e.g. thyme, rosemary or garlic etc) To Barbecue your pig Allow 15-20 minutes per lb/33-44 minutes per kg cooking time. Coals are ready when they glow and are covered in white ash which takes approximately half an hour. We recommend you check and maintain heat every half hour. Mount truss …