Ingredients

• 4 pieces of pork shank

• flour, seasoned with salt and pepper

• olive oil

• 2 onions, diced

• 2 celery sticks, diced

• 1 large carrot, diced

• 1 garlic clove, sliced

• 1 sprig of thyme

• 1 bay leaf

• 2 tbsp. of tomato purée

• 1 cup white wine

• 4 cups chicken stock

• salt & pepper, to taste

Gremolata

• 1/2 bunch of parsley

• 1 lemon, zested

• 1 garlic clove, grated

Method

1) To begin, place a heavy-based saucepan over a high heat and add a splash of oil. Dust the pieces of pork shanks in seasoned flour and fry until nicely browned on both sides. Remove from the pan and set aside

2) Turn the heat down and add another dash of oil with the onion, celery, carrot and garlic. Season with salt and sauté until softened

3) Add the thyme, bay leaf and tomato purée and stir for a further 2 minutes

4) Return the meat to the pan and pour in the wine. Reduce by a third then add the stock . Simmer for 2 hours, or until the meat is tender

5) To make the gremolata, finely chop the parsley and place in a bowl. Add the garlic and lemon zest and mix together

6) To serve, sprinkle the gremolata over the ossobuco. This dish is traditionally eaten with saffron risotto, but you could also have it with creamy polenta or crusty bread. Don’t forget to scoop out the delicious, rich marrow from the holes of the bones!

Ingredients

• 1 lb. Berkshire bangers

• 1 Tbs. olive oil

For the mash:

• 2 lb. Yukon Gold potatoes

• Salt and freshly pepper, to taste

• 1/3 cup milk

• 2 Tbs. butter

For the gravy:

• 2 Tbs. butter

• 1 Tbs. olive oil

• 2 red onions, finely sliced

• 1 1/2 tsp. all-purpose flour

• 1 tsp. red wine vinegar

• 1 cup red wine

• 1 cup chicken stock

• Salt and pepper, to taste

Method

1) Preheat an oven to 400°F.

2) Place the sausages in a roasting pan, drizzle with oil and toss to coat. Spread the sausages out in a single layer and bake, turning them after 15 minutes, until evenly colored, about 30 minutes.

3) Meanwhile, make the mash: Peel the potatoes and cut them into large chunks. Place in a saucepan with water to cover, salt the water and bring to a boil over medium heat. Cook until the potatoes are tender when pierced with a knife, about 15 minutes. Drain, cover with a kitchen towel and let stand until dry, about 5 minutes. In the same pan over medium-high heat, combine the milk and butter and bring to a boil. Remove from the heat and set aside. Pass the potatoes through a ricer or place in a bowl and mash with a potato masher. Add the hot milk mixture and beat until smooth. Season with salt and pepper.

4) To make the gravy, in a wide, shallow saucepan over medium-low heat, melt the butter with the olive oil. Add the onions and cook, stirring frequently, until they are meltingly soft, about 20 minutes. Stir in the flour and cook until lightly colored, 2 to 3 minutes. Stir in the vinegar and cook until evaporated. Stir in the red wine and stock, increase the heat to medium-high and bring the mixture to a boil. Then reduce the heat to low and simmer until a rich sauce forms, about 10 minutes. Season with salt and pepper.

5) Divide the sausages and mash among individual plates. Spoon some of the gravy on top and serve immediately. Pass the remaining gravy at the table.

Ingredients

• 2 lb. Pork Belly

• Salt And Pepper, To Taste

Chimichurri Sauce

• 1 cup Fresh Parsley

• 1/2 cup Fresh Cilantro Leaves

• 3 cloves Garlic

• 2 tablespoon Red Wine Vinegar

• 1/4 cup Olive Oil

• Salt And Pepper, To Taste

Method

1) Preheat the oven to 275°F (135°C).

2) Score the skin of the pork belly with a sharp knife, making shallow cuts in a crisscross pattern.

3) Rub the pork belly with salt, pepper, and any additional seasonings of your choice.

4) Place the pork belly on a wire rack set inside a roasting pan, with the skin side up.

5) Roast the pork belly in the preheated oven for 3-4 hours, or until the skin is crispy and the meat is tender.

6) While the pork belly is roasting, prepare the chimichurri sauce by combining fresh parsley, cilantro, garlic, red wine vinegar, olive oil, salt, and pepper in a blender or food processor. Blend until smooth.

7) Once the pork belly is cooked, remove it from the oven and let it rest for 10-15 minutes.

8) Slice the pork belly into thick slices and serve with a generous drizzle of chimichurri sauce.

9) Enjoy the slow-roasted pork belly with chimichurri immediately.