Minced Meat

Minced meat is a staple in kitchens across the UK, renowned for its versatility and ability to adapt to various cuisines and flavours. Whether it’s the foundation of a classic cottage pie, the star of a spicy keema, or the key ingredient in homemade sausage rolls, the type of cut you choose can elevate your dish from good to exceptional. Here’s a guide to understanding the best UK cuts for mincing from different animals.

Beef: The Heart of Traditional British Dishes

In British cuisine, minced beef is often the hero of the dish. The chuck and blade cut, located around the shoulder, is ideal for mincing. It offers a balanced mix of lean meat and fat (usually around 20%), crucial for juicy burgers and rich, flavourful bolognese.

For those seeking a leaner option, topside and silverside cuts from the rear leg are excellent choices. While they offer a healthier alternative, remember that less fat can mean less flavour and a drier texture.

Pork: Versatile and Flavour-Packed

Pork shoulder, commonly referred to as pork butt or Boston butt in the UK, is the preferred cut for mincing. It’s slightly fattier, which is perfect for juicy meatballs, succulent sausages, and comforting pork pies. The fat in pork shoulder also carries the flavours of herbs and spices beautifully, lending richness to dishes.

Lamb: Rich and Robust

Lamb is a staple in British cuisine, and when it comes to mincing, the leg and shoulder are the best choices. Lamb’s leg offers a leaner mince, ideal for lighter dishes where you want the lamb’s natural flavours to shine, such as shepherd’s pie or Middle Eastern-inspired dishes. The shoulder, on the other hand, provides a richer taste and is perfect for dishes that require a more robust lamb flavour.

Poultry: A Lighter Alternative

For a lighter option, chicken and turkey mince are increasingly popular. Breast meat is typically used for a leaner mince, while thigh meat offers a bit more flavour due to its higher fat content. Poultry mince is great for quick, healthy meals like stir-fries, tacos, and leaner burger options.

Game: For the Adventurous Palate

Game meats like venison are becoming more mainstream in UK cooking. The haunch (or leg) of venison provides a lean and flavourful mince, perfect for a gamey twist on traditional mince recipes like meatloaf or venison burgers.

Tips for Buying and Cooking Minced Meat

• Freshness Matters: For the best flavour, buy minced meat that’s freshly ground.
• Fat is Flavour: A moderate amount of fat can enhance the taste and texture of your dish.
• Experiment with Mixes: Mixing different types of mince can create unique flavours and textures.
• Cooking Technique: Remember, leaner minces like chicken or game need careful cooking to avoid drying out.

Minced meat’s versatility makes it a beloved ingredient in the UK. From comforting family dinners to gourmet creations, understanding the different cuts and their unique qualities can help you make the most of this kitchen staple. Whether you’re a seasoned chef or a home cook, the world of minced meat offers endless possibilities to explore and enjoy.

Making Your Own Minced Meat at Home

Creating your own minced meat at home is not only straightforward but also allows for greater control over the quality, fat content, and flavour of your mince. Whether you’re using beef, pork, lamb, or poultry, homemade mince ensures freshness and the opportunity to blend different cuts for a customised flavour profile. Here’s a simple guide to get you started:

Equipment Needed

• A good quality meat grinder or a food processor. A grinder is ideal for achieving a consistent texture, while a food processor can work in a pinch.

Choosing the Meat

• Beef: Opt for chuck steak or brisket for a good balance of meat to fat.
• Pork: Shoulder or belly offers the right fat ratio for juicy results.
• Lamb: Shoulder or leg are both excellent choices.
• Poultry: Use a mix of breast and thigh for a balanced mince.

Preparation

1. Trim the Meat: Cut your chosen meat into chunks, removing any excess sinew or gristle. For poultry, ensure all bones are removed.
2. Chill the Meat: Place the meat chunks in the freezer for about 30 minutes. This makes it easier to mince and helps in keeping the fat from smearing.

Mincing Process

1. Set Up Your Grinder/Food Processor: If using a grinder, use the coarse grinding plate for a traditional mince texture.
2. Grind the Meat: Feed the chilled chunks of meat into the grinder or food processor. If using a food processor, pulse in batches to avoid overworking the meat.
3. Season (Optional): You can mix in seasonings like salt, pepper, and herbs at this stage for an even flavour distribution.

Storing

• Store the fresh mince in the fridge if using within a couple of days, or freeze it for longer storage. Remember to package it well to prevent freezer burn.

Tips

• Cleaning is Crucial: Ensure all equipment is thoroughly cleaned before and after use to prevent any risk of contamination.
• Fat Matters: Aim for a fat content of around 20% for most recipes. This provides enough flavour and juiciness without being too greasy.
• Experiment: Don’t hesitate to mix meats – beef and pork mince combined can add depth to dishes like meatballs or burgers.

Making your own minced meat at home is not just about the end product; it’s an engaging process that adds a personal touch to your cooking. It allows you to experiment with flavours, textures, and cuts, making each dish distinctly your own.

Classic Beef Spaghetti Bolognese

Ingredients:

• 500g minced beef
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 400g canned tomatoes
• 2 tbsp tomato paste
• 150ml beef stock
• 100ml red wine (optional)
• 1 tsp dried oregano
• 400g spaghetti
• Salt and freshly ground black pepper
• Grated Parmesan cheese, for serving

Method:

1. In a large pan, brown the minced beef over medium heat. Drain excess fat.
2. Add onion and garlic to the pan and cook until softened.
3. Stir in carrots and celery, cooking for a few minutes.
4. Add canned tomatoes, tomato paste, beef stock, red wine (if using), and oregano. Season with salt and pepper.
5. Simmer the sauce gently for about 30 minutes, stirring occasionally.
6. Meanwhile, cook spaghetti in salted boiling water until al dente. Drain.
7. Serve the bolognese sauce over spaghetti, topped with grated Parmesan.

2. Lamb Koftas

Ingredients:

• 500g minced lamb
• 2 cloves garlic, minced
• 1 small onion, finely grated
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp ground coriander
• 2 tbsp fresh mint, chopped
• Salt and freshly ground black pepper
• Wooden skewers, soaked in water
• Tzatziki and flatbread, for serving

Method:

1. In a bowl, combine lamb, garlic, onion, cumin, paprika, coriander, and mint—season with salt and pepper.
2. Divide the mixture into 8-10 portions. Mould each portion around a skewer into a sausage shape.
3. Heat a grill or frying pan over medium-high heat. Cook koftas for about 10 minutes, turning regularly, until cooked through.
4. Serve with tzatziki and flatbread.

3. Pork and Apple Burgers

Ingredients:

• 500g minced pork
• 1 large apple, grated
• 1 small onion, finely chopped
• 1 tsp dried sage
• Salt and freshly ground black pepper
• 4 burger buns
• Lettuce, tomato slices, and mayonnaise for serving

Method:

1. In a bowl, mix pork, apple, onion, and sage. Season with salt and pepper.
2. Form the mixture into 4 burger patties.
3. Cook patties on a preheated grill or frying pan over medium heat for about 5-7 minutes on each side, until fully cooked.
4. Serve in buns with lettuce, tomato, and mayonnaise.

4. Turkey Chilli

Ingredients:

• 500g minced turkey
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 400g canned tomatoes
• 400g canned kidney beans, drained and rinsed
• 1 tbsp chilli powder
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and freshly ground black pepper
• Sour cream and grated cheddar cheese, for serving

Method:

1. In a large pot, cook minced turkey over medium heat until browned.
2. Add onion, garlic, and bell pepper. Cook until soft.
3. Stir in canned tomatoes, kidney beans, chili powder, cumin, and paprika. Season with salt and pepper.
4. Bring to a boil, then reduce heat and simmer for 20-30 minutes.
5. Serve topped with sour cream and grated cheddar cheese.

5. Veal Meatloaf

Ingredients:

• 500g minced veal
• 100g breadcrumbs
• 100ml milk
• 1 egg, beaten
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp Worcestershire sauce
• 2 tbsp ketchup
• 1 tbsp mustard
• Salt and freshly ground black pepper

Method:

1. Preheat the oven to 180°C (350°F).
2. Soak breadcrumbs in milk for a few minutes.
3. In a large bowl, combine minced veal, soaked breadcrumbs, egg, onion, garlic, parsley, Worcestershire sauce, salt, and pepper.
4. Place the mixture in a loaf tin, shaping it evenly.
5. Mix ketchup and mustard together and spread over the top.
6. Bake for 45-50 minutes, or until cooked through.
7. Let rest before slicing.

6. Chicken Lettuce Wraps

Ingredients:

• 500g minced chicken
• 2 cloves garlic, minced
• 1 tbsp ginger, finely grated
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tsp sesame oil
• Iceberg lettuce leaves
• Chopped spring onions and crushed peanuts, for garnish

Method:

1. Heat a large pan over medium heat. Add minced chicken, cooking until browned.
2. Add garlic, ginger, onion, and bell pepper. Cook for a few more minutes.
3. Stir in soy sauce, hoisin sauce, and sesame oil.
4. Spoon the chicken mixture into lettuce leaves.
5. Garnish with spring onions and peanuts.

7. Beef and Bean Enchiladas

Ingredients:

• 500g minced beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 400g canned black beans, drained and rinsed
• 400g canned tomatoes
• 1 tbsp chilli powder
• 1 tsp ground cumin
• 8 flour tortillas
• 400g enchilada sauce
• 200g grated cheddar cheese
• Sour cream, for serving

Method:

1. Preheat the oven to 180°C (350°F).
2. In a pan, cook minced beef with onion and garlic until browned.
3. Add black beans, tomatoes, chilli powder, and cumin. Cook for 5-10 minutes.
4. Spoon beef and bean mixture into tortillas, roll up, and place in a baking dish.
5. Pour enchilada sauce over the top and sprinkle with cheese.
6. Bake for 20-25 minutes, until bubbly and golden.
7. Serve with sour cream.

8. Venison Shepherd’s Pie

Ingredients:

• 500g minced venison
• 1 onion, chopped
• 2 carrots, diced
• 100g peas
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 300ml beef stock
• 600g mashed potatoes
• 100g grated cheddar cheese

Method:

1. Preheat the oven to 200°C (400°F).
2. In a large pan, cook venison with onion, carrots, peas, and garlic.
3. Stir in tomato paste, Worcestershire sauce, and beef stock. Simmer for 10 minutes.
4. Spoon the mixture into a baking dish. Top with mashed potatoes and sprinkle with cheese.
5. Bake for 20-25 minutes, until golden and bubbling.

9. Italian Sausage and Peppers Pasta

Ingredients:

• 500g Italian sausage meat
• 300g penne pasta
• 2 bell peppers, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 400g canned tomatoes
• Fresh basil leaves
• Grated Parmesan cheese, for serving

Method:

1. Cook pasta according to package instructions. Drain.
2. In a large pan, brown sausage meat. Add peppers, onion, and garlic, cooking until soft.
3. Add canned tomatoes and simmer for 10 minutes.
4. Stir in cooked pasta and basil.
5. Serve with grated Parmesan cheese.

All the Chicken

Welcome to our culinary blog, where today we delve into an age-old cooking philosophy: using every part of the chicken. This approach is not just about being economical; it’s about exploring the depths of flavor and texture that different parts of the chicken offer. Let’s embark on a journey to discover how each part of the chicken, from the commonly loved thighs and drumsticks to the often-overlooked liver and carcass, can be transformed into delicious and nourishing meals.

The Unsung Heroes: Wings, Thighs, and Drumsticks

Starting with the crowd favorites – wings, thighs, and drumsticks – these parts are beloved for a good reason. They are versatile, flavorful, and have a wonderful texture. Our Crispy Baked Chicken Wings recipe exemplifies how simple seasonings can elevate the natural taste of the chicken. The wings are coated with a blend of baking powder and spices, then baked to crispy perfection, making a delightful appetizer or main course.

Moving to the thighs, our Roasted Chicken Thighs with Garlic and Herbs are a testament to the magic of roasting. The combination of garlic, rosemary, and thyme, rubbed on the chicken and roasted, creates a dish that’s bursting with flavor. The thighs come out of the oven with succulent meat and irresistibly crispy skin.

For the drumsticks, our Sticky Honey Soy Drumsticks are a fusion of sweet and savory. Marinated in a mix of soy sauce, honey, garlic, and ginger, then baked until caramelized, these drumsticks are a guaranteed crowd-pleaser.

The Overlooked Delicacies: Liver and Carcass

Chicken liver and carcass may not be everyone’s first choice, but they are hidden gems in the culinary world. Our Chicken Liver Pâté is a rich, smooth spread that is perfect on crusty bread or crackers. The liver, combined with butter, herbs, and a hint of brandy, creates a luxurious dish that is high in iron and full of flavor.

The carcass, often discarded, is a treasure trove for making homemade stock. The Homemade Chicken Stock recipe uses the carcass, along with vegetables and herbs, simmered slowly to extract every ounce of flavor. This stock can be the base for numerous soups and stews, adding depth and richness to any dish.

The One-Pot Wonders

Our one-pot recipes like the Chicken Thigh Curry and Braised Drumsticks with Vegetables showcase how chicken parts can be transformed into hearty, comforting meals. These dishes are not only easy to prepare but also allow the flavors to meld beautifully, creating well-rounded and satisfying meals.

The Unique and Flavorful

Lastly, we explore recipes that turn less common parts into delightful dishes. Our Spicy Chicken Wings with Blue Cheese Dip offers a tantalizing balance of heat and coolness, perfect for those who love a bit of spice. The One-Pot Chicken Thigh and Vegetable Stew is a classic, heartwarming dish that brings together tender chicken and vegetables in a savory broth.

In conclusion, cooking with all parts of the chicken is not just about saving money; it’s about exploring a world of flavors and textures. Each part of the chicken offers something unique, and by using them all, we pay respect to the ingredient, reduce waste, and open ourselves to a broader culinary experience. Whether you’re a seasoned chef or a home cook, these recipes will inspire you to look at the humble chicken in a whole new light.

---

Cooking with the whole chicken is an adventure in flavors and a lesson in frugality. Join us in this culinary journey and discover the joy of making the most out of every part of the chicken. Let us know in the comments which recipe you tried and how it turned out! Happy cooking!

1. Roasted Chicken Thighs with Garlic and Herbs

Ingredients:

• 4 chicken thighs
• 4 garlic cloves, minced
• 1 tbsp rosemary, finely chopped
• 1 tbsp thyme, finely chopped
• Olive oil
• Salt and pepper

Detailed Method:

1. Preparation: Preheat your oven to 200°C. If your chicken thighs have skin on them, pat them dry with kitchen paper. This helps to make the skin crispier when cooking.
2. Seasoning the Chicken: In a small bowl, mix together the minced garlic, chopped rosemary, and thyme. Add a couple of tablespoons of olive oil to make a paste. Season this mixture with salt and pepper.
3. Applying the Herb Mixture: Rub the herb mixture all over the chicken thighs, making sure to cover all sides evenly.
4. Roasting: Arrange the chicken thighs in a single layer in a roasting tin or a baking dish. Make sure they are not overcrowded, as this will affect how crispy they can get.
5. Cooking Time: Place the roasting tin in the preheated oven. Roast the chicken thighs for about 35-40 minutes. The chicken is done when the juices run clear when pierced with a knife, and the internal temperature reaches 75°C.

2. Sticky Honey Soy Drumsticks

Ingredients:

• 8 chicken drumsticks
• 4 tbsp soy sauce
• 3 tbsp honey
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp sesame seeds

Detailed Method:

1. Marinade Preparation: In a large bowl, combine the soy sauce, honey, minced garlic, and grated ginger. Stir well until the honey is well incorporated into the mixture.
2. Marinating Drumsticks: Add the chicken drumsticks to the marinade. Toss them around to ensure they’re fully coated. Cover the bowl with cling film and refrigerate. Let the drumsticks marinate for at least 1 hour, though for a deeper flavour, overnight is best.
3. Preheat the Oven: Preheat your oven to 180°C.
4. Baking Setup: Arrange the drumsticks on a baking tray lined with parchment paper or a silicone baking mat for easy cleanup.
5. Baking: Place the tray in the oven and bake the drumsticks for about 45 minutes. Halfway through, baste them with the marinade to keep them moist and add more flavour.
6. Finishing Touch: Once the drumsticks are cooked and have a nice glaze, sprinkle sesame seeds over them for an extra crunch and flavour.

3. Crispy Baked Chicken Wings

Ingredients:

• 1 kg chicken wings
• 1 tbsp baking powder (not baking soda)
• 1 tsp paprika
• Salt and pepper

Detailed Method:

1. Preparation: Start by preheating your oven to 200°C. Line a baking tray with aluminium foil and place a wire rack over the tray. This setup allows air to circulate around the wings, making them crispier.
2. Drying the Wings: Pat the chicken wings dry with kitchen paper. Removing as much moisture as possible is key to getting them crispy.
3. Seasoning Mix: In a large bowl, combine the baking powder, paprika, salt, and pepper. The baking powder is crucial as it helps to draw moisture out of the skin, making it crispy when cooked.
4. Coating the Wings: Add the chicken wings to the bowl with the seasoning. Toss them until they are evenly coated with the mixture.
5. Arranging for Baking: Arrange the wings on the wire rack in a single layer, ensuring they don’t touch each other.
6. Baking: Bake in the preheated oven for about 45-50 minutes. Halfway through, turn the wings over to ensure they cook evenly on both sides. They’re done when they’re golden brown and crispy.

4. Chicken Liver Pâté

Ingredients:

• 500g chicken livers, cleaned and trimmed
• 2 shallots, minced
• 2 garlic cloves, minced
• 100g unsalted butter, divided
• 2 tbsp brandy (optional)
• 1 tsp fresh thyme, chopped
• Salt and pepper

Detailed Method:

1. Preparation of Ingredients: Ensure that the chicken livers are clean, with any sinew or green parts removed. Mince the shallots and garlic finely.
2. Cooking Shallots and Garlic: Melt half of the butter (50g) in a frying pan over medium heat. Add the minced shallots and garlic, and cook gently until they are soft but not coloured, about 2-3 minutes.
3. Cooking Livers: Increase the heat to medium-high and add the chicken livers to the pan. Cook for about 5 minutes, turning them occasionally. The livers should be browned on the outside but still slightly pink in the middle.
4. Adding Brandy and Herbs: Pour in the brandy (if using) and add the chopped thyme. Let it cook for a couple more minutes. The brandy will deglaze the pan, picking up any flavoursome bits stuck to the bottom.
5. Blending: Remove the pan from the heat. Allow it to cool slightly, then transfer everything into a food processor. Add the remaining 50g of butter. Blend until smooth. Season with salt and pepper to taste.
6. Chilling: Transfer the pâté into a serving dish or ramekins. Smooth the top with a spatula or back of a spoon. Cover with cling film and refrigerate for at least 3 hours to set.
7. Serve on Sourdough toast.

5. Homemade Chicken Stock

Ingredients:

• Chicken carcass (bones and any leftover meat)
• 2 carrots, chopped
• 1 onion, quartered
• 2 celery stalks, chopped
• 2 bay leaves
• 1 tsp black peppercorns
• Fresh parsley
• Water

Detailed Method:

1. Place the chicken carcass in a large pot.
2. Add the carrots, onion, celery, bay leaves, peppercorns, and parsley.
3. Cover with water (about 2 litres).
4. Bring to a boil, then reduce heat and simmer for 3-4 hours.
5. Strain the stock and store in the fridge for up to 5 days or freeze.

6. Chicken Thigh Curry

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 400ml can of coconut milk
• 400g can of chopped tomatoes
• Fresh coriander for garnish
• Oil for cooking
• Salt and pepper

Detailed Method:

1. Preparing Chicken: Pat the chicken thighs dry with kitchen paper and season them with salt and pepper.
2. Browning Chicken: Heat some oil in a large frying pan or a heavy-bottomed pot over medium-high heat. Add the chicken thighs skin-side down and cook until the skin is golden and crisp. Turn them over and cook for another few minutes. Remove from the pan and set aside.
3. Cooking Vegetables: In the same pan, reduce the heat to medium. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute.
4. Adding Spices: Stir in the curry powder and cook for a minute until fragrant.
5. Combining Ingredients: Return the chicken thighs to the pan. Add the coconut milk and chopped tomatoes. Stir everything together.
6. Simmering the Curry: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes. The chicken should be tender and fully cooked.
7. Garnishing and Serving: Taste and adjust seasoning with salt and pepper. Garnish with chopped fresh coriander. Serve with rice or naan bread.

7. Braised Drumsticks with Vegetables

Ingredients:

• 8 chicken drumsticks
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 1 large onion, sliced
• 500ml chicken stock (homemade or store-bought)
• 1 tsp dried thyme
• Salt and pepper
• Oil for cooking

Detailed Method:

1. Preparation: Season the drumsticks with salt and pepper. Peel and chop the carrots and potatoes into bite-sized pieces. Slice the onion.
2. Browning Drumsticks: In a large pot or Dutch oven, heat some oil over medium-high heat. Add the drumsticks and brown them on all sides. This should take about 5-8 minutes. Remove and set aside.
3. Sautéing Vegetables: In the same pot, reduce the heat to medium. Add the sliced onions and cook until they start to soften. Then add the chopped carrots and potatoes. Cook for a further 5 minutes, stirring occasionally.
4. Adding Drumsticks and Stock: Return the browned drumsticks to the pot. Add the chicken stock and thyme. Bring to a boil.
5. Simmering: Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 1 hour. The chicken should be tender and the vegetables cooked through.
6. Serving: Check for seasoning, adding more salt or pepper if needed. Serve hot, ideally with some crusty bread or over rice.

8. Spicy Chicken Wings with Blue Cheese Dip

Ingredients:

• 1 kg chicken wings, tips removed, drumettes and flats separated
• 2 tbsp hot sauce
• 1 tbsp honey
• 1 tsp garlic powder
• Blue cheese dip ingredients:
  • 100g blue cheese, crumbled
  • 100ml sour cream
  • 50ml mayonnaise
  • 1 tsp lemon juice

Detailed Method:

1. Preheat Oven: Preheat your oven to 200°C. Line a baking sheet with parchment paper.
2. Wing Preparation: Dry the wings thoroughly with kitchen paper. This step is important for crispy skin.
3. Making Wing Sauce: In a large bowl, mix together the hot sauce, honey, and garlic powder.
4. Coating Wings: Add the wings to the bowl and toss until they are evenly coated with the sauce.
5. Baking the Wings: Arrange the wings on the prepared baking sheet in a single layer. Bake in the preheated oven for 45-50 minutes, turning halfway through, until they are golden brown and crispy.
6. Preparing Blue Cheese Dip: While the wings are baking, prepare the dip. In a small bowl, mash the blue cheese with a fork. Mix in the sour cream, mayonnaise, and lemon juice until well combined. The dip should have a creamy consistency.
7. Serving: Serve the baked wings hot with the blue cheese dip on the side.

9. One-Pot Chicken Thigh and Vegetable Stew

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 500ml chicken stock
• 1 tsp paprika
• Salt and pepper
• Oil for cooking

Detailed Method:

1. Preparing the Chicken: Pat the chicken thighs dry and season them with salt, pepper, and paprika.
2. Browning the Chicken: In a large pot, heat some oil over medium-high heat. Add the chicken thighs skin-side down and cook until the skin is crisp and golden brown. Flip and cook for a few more minutes. Remove and set aside.
3. Cooking the Vegetables: In the same pot, reduce the heat to medium. Add the chopped onion and cook until soft. Add the chopped carrots and potatoes and cook for another 5 minutes, stirring occasionally.
4. Combining Ingredients: Return the chicken thighs to the pot. Add the chicken stock. The stock should just cover the ingredients; add a little water if necessary.
5. Simmering the Stew: Bring the pot to a boil, then reduce the heat to low. Cover and simmer for about 1 hour, or until the chicken is tender and the vegetables are cooked.
6. Final Touches and Serving: Check the seasoning, adding more salt or pepper if needed. Serve the stew hot, ideally with some crusty bread to soak up the delicious juices.

These detailed methods should provide clear guidance for cooks of all levels, ensuring successful and enjoyable cooking experiences.

Sustainable and Grass Fed Beef in the UK

The UK’s culinary landscape is witnessing a significant shift towards more sustainable and environmentally conscious eating habits. Central to this transformation is the increasing popularity of grass fed beef. This movement is not just a fleeting trend but a conscientious choice for both health and environmental reasons.

What is Grass-Fed Beef?

Grass-fed beef refers to cattle that have been raised on a natural diet of grass and other foraged foods throughout their lives. Unlike conventional beef production, where cattle are often fed grain-based diets, grass-fed cows roam freely and graze on pasture. This method aligns closely with their natural eating habits.

The Health Benefits of Grass-Fed Beef

Grass-fed beef is not only a more ethical and sustainable option but also offers numerous health benefits:

Richer in Key Nutrients

Grass-fed beef has a higher concentration of certain nutrients compared to its grain-fed counterparts. It contains more antioxidants, vitamins, and a higher ratio of omega-3 fatty acids, which are essential for heart health and reducing inflammation.

Lower in Fat and Calories

Grass-fed beef has less total fat than grain-fed beef, which means that gram for gram, it contains fewer calories. This can be a beneficial choice for those watching their calorie intake without compromising on protein and essential nutrients.

Better Omega-6 to Omega-3 Ratio

The modern diet is often disproportionately high in omega-6 fatty acids and low in omega-3s, a balance that is linked to various health issues. Grass-fed beef has a more balanced ratio of these fatty acids, aligning more closely with what is considered optimal for human health.

Conjugated Linoleic Acid (CLA)

Grass-fed beef is a great source of CLA, a type of fat that is thought to have various health benefits, including anti-cancer properties, improved cholesterol levels, and potential weight loss benefits.

Environmental Benefits

The sustainability aspect of grass-fed beef is equally compelling. Pasture-raised cattle contribute to the biodiversity of the ecosystems they graze in, supporting a variety of plant and animal life. This method of farming can also lead to better soil health and reduced greenhouse gas emissions compared to conventional beef farming methods.

Supporting Local Farmers

Choosing grass-fed beef often means supporting local UK farmers who are committed to sustainable and ethical farming practices. This not only helps in reducing the carbon footprint associated with long-distance transportation of food but also contributes to the local economy.

Taste the Difference

Many advocates of grass-fed beef claim a noticeable difference in taste and texture. The beef tends to be more flavourful and has a distinct grassy note, which is a result of the diverse diet the cattle consume.

Making the Choice

Incorporating grass-fed beef into your diet can be a conscious step towards a healthier lifestyle and a more sustainable future. However, it’s important to source your beef from reputable suppliers who can verify their grass-fed claims.

In conclusion, the shift towards grass-fed beef in the UK is more than just a culinary trend. It’s a health-conscious and environmentally responsible choice that supports local communities and contributes to a more sustainable future. As consumers become more aware of the impact of their dietary choices, grass-fed beef stands out as a beneficial option for both personal health and the health of our planet.

Recipes

Beef Brisket Pot Pie

Ingredients:

• 800g beef brisket, cut into chunks
• 2 onions, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 200g mushrooms, sliced
• 2 garlic cloves, minced
• 1 liter beef stock
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper
• Olive oil
• Ready-made shortcrust pastry
• 1 egg, beaten (for glazing)

Method:

1. Season the brisket chunks with salt and pepper. Brown in a large pot with olive oil. Remove and set aside.
2. Sauté onions, garlic, carrots, and celery in the same pot until soft.
3. Add mushrooms and cook for a few minutes.
4. Return the beef to the pot, add tomato paste, and cook for 2 minutes.
5. Pour in beef stock, add thyme and rosemary. Bring to a boil, then simmer for 2-3 hours until the beef is tender.
6. Preheat the oven to 200°C (400°F).
7. Transfer the beef mixture to a pie dish. Cover with rolled-out pastry, sealing the edges. Brush with beaten egg.
8. Bake for 30 minutes until the pastry is golden.
9. Serve hot.

Beef Flank Steak and Ale Pie

Ingredients:

• 700g beef flank steak, cut into chunks
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 500ml dark ale
• 1 liter beef stock
• 2 tbsp Worcestershire sauce
• 2 tbsp flour
• 2 tbsp tomato paste
• 1 tsp thyme
• Salt and pepper
• Olive oil
• Ready-made puff pastry
• 1 egg, beaten (for glazing)

Method:

1. Season the flank steak with salt and pepper. In a large pot, brown the beef in olive oil. Remove and set aside.
2. Add onions, carrots, and celery to the pot. Cook until soft.
3. Sprinkle flour over the vegetables and cook for 2 minutes.
4. Add the beef back into the pot along with tomato paste. Cook for a few minutes.
5. Pour in the ale and beef stock. Add Worcestershire sauce and thyme. Bring to a boil, then simmer for 1.5 hours until the beef is tender.
6. Preheat the oven to 200°C (400°F).
7. Transfer the beef mixture to a pie dish. Cover with puff pastry, crimping the edges. Brush with beaten egg.
8. Bake for 25-30 minutes until the pastry is puffed and golden.
9. Serve hot.

Beef Chuck Curry

Ingredients:

• 1 kg beef chuck, cut into cubes
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 1 inch ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 can coconut milk
• 1 can chopped tomatoes
• 1 cinnamon stick
• 2 cardamom pods
• 1 star anise
• Salt and pepper
• Vegetable oil
• Fresh coriander, for garnish
• Rice, to serve

Method:

1. Season the beef chuck with salt and pepper. In a large pot, brown the beef in vegetable oil. Remove and set aside.
2. In the same pot, sauté onions, garlic, and ginger until soft.
3. Add curry powder, turmeric, and cumin. Cook for a minute until fragrant.
4. Return the beef to the pot. Add coconut milk, chopped tomatoes, cinnamon stick, cardamom pods, and star anise.
5. Bring to a boil, then reduce to a simmer. Cook for 2-3 hours until the beef is tender.
6. Adjust seasoning, remove whole spices.
7. Serve with rice, garnished with fresh coriander.

Certainly! I’ll provide you with nine recipes using affordable cuts of beef that exclude offal. These recipes will cover a range of beef cuts from cheek to tail, offering a variety of flavors and cooking methods. Let’s get started:

Beef Cheek Ragu

Ingredients:

• 1 kg beef cheeks, trimmed
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 2 cans chopped tomatoes
• 250 ml red wine
• 2 bay leaves
• Salt and pepper
• Olive oil
• Fresh thyme
• 500g pappardelle pasta

Method:

1. Season beef cheeks with salt and pepper. In a heavy-bottomed pan, sear the beef cheeks until browned. Remove and set aside.
2. In the same pan, sauté onions, garlic, carrots, and celery until soft.
3. Add red wine, scraping the bottom of the pan. Reduce by half.
4. Add chopped tomatoes, bay leaves, thyme, and beef cheeks.
5. Cover and simmer on low heat for 3-4 hours until the meat is tender.
6. Shred the beef in the sauce. Adjust seasoning.
7. Serve over cooked pappardelle pasta, garnished with fresh herbs.

Slow Cooked Beef Brisket

Ingredients:

• 1.5 kg beef brisket
• 2 onions, sliced
• 4 garlic cloves, crushed
• 500 ml beef stock
• 2 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• Salt and pepper
• Olive oil

Method:

1. Rub the brisket with salt, pepper, and smoked paprika.
2. Brown the brisket on all sides in a hot pan with olive oil.
3. Place sliced onions and garlic in a slow cooker. Place brisket on top.
4. Mix beef stock with Worcestershire sauce and brown sugar. Pour over the brisket.
5. Cook on low for 8 hours until tender.
6. Rest before slicing. Serve with the cooking juices.

Beef Shin Stew

Ingredients:

• 1 kg beef shin, cut into chunks
• 2 onions, chopped
• 3 carrots, chopped
• 2 parsnips, chopped
• 3 potatoes, chopped
• 2 garlic cloves, minced
• 1 liter beef stock
• 2 tbsp tomato paste
• 1 tsp thyme
• Salt and pepper
• Olive oil

Method:

1. Season beef shin with salt and pepper. Brown in a pan with olive oil. Remove and set aside.
2. In the same pan, sauté onions and garlic until soft.
3. Return beef to the pan. Add tomato paste and cook for a minute.
4. Add vegetables, beef stock, and thyme. Bring to a boil, then simmer for 2-3 hours until meat is tender.
5. Adjust seasoning and serve hot.

Oxtail Soup

Ingredients:

• 1 kg oxtail, cut into pieces
• 2 onions, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 liter beef stock
• 1 can chopped tomatoes
• 1 tbsp Worcestershire sauce
• 1 bay leaf
• Salt and pepper
• Olive oil

Method:

1. Season oxtail with salt and pepper. In a large pot, brown the oxtail pieces. Remove and set aside.
2. In the same pot, sauté onions, garlic, carrots, and celery until soft.
3. Add back the oxtail, beef stock, chopped tomatoes, Worcestershire sauce, and bay leaf.
4. Simmer for 3-4 hours until the meat is falling off the bone.
5. Skim off any fat from the surface. Adjust seasoning and serve hot.

Beef Flank Steak Fajitas

Ingredients:

• 500g beef flank steak
• 2 bell peppers, sliced
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• Juice of 1 lime
• Salt and pepper
• Olive oil
• Tortillas, for serving

Method:

1. Slice beef flank steak against the grain into strips. Season with cumin, smoked paprika, salt, and pepper.
2. In a pan, sauté the beef strips until browned. Remove and set aside.
3. In the same pan, add a bit more oil, then sauté onions, bell peppers, and garlic until soft.
4. Return beef to the pan, add lime juice, and toss everything together.
5. Serve with warm tortillas and your choice of toppings.

Classic Beef Stew with Chuck

Ingredients:

• 1 kg beef chuck, cut into chunks
• 3 carrots, chopped
• 2 onions, chopped
• 3 potatoes, diced
• 2 garlic cloves, minced
• 1 liter beef stock
• 2 tbsp tomato paste
• 1 tsp rosemary
• 1 tsp thyme
• Salt and pepper
• Olive oil
• Flour, for dusting

Method:

1. Dust beef chunks with flour, salt, and pepper. Brown in a pan with olive oil. Remove and set aside.
2. In the same pan, sauté onions and garlic.
3. Return beef to the pan, add tomato paste, and cook for a minute.
4. Add carrots, potatoes, beef stock, rosemary, and thyme. Bring to a boil, then simmer for 2 hours.
5. Adjust seasoning and serve hot.

Beef Skirt Stir-Fry

Ingredients:

• 500g beef skirt, thinly sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp ginger, grated
• 1 tsp sesame oil
• Salt and pepper
• Vegetable oil

Method:

1. Marinate beef skirt slices in soy sauce, oyster sauce, ginger, and sesame oil for 30 minutes.
2. In a wok, heat vegetable oil. Stir-fry beef until just cooked. Remove and set aside.
3. In the same wok, stir-fry bell peppers, onion, and garlic until soft.
4. Return beef to the wok, toss to combine. Season with salt and pepper.
5. Serve hot with rice or noodles.

High Welfare Pork Recipes, In today’s culinary world, where ethics and sustainability are as crucial as flavour, choosing high-welfare pork is a conscientious decision. Affordable cuts of pork can be a gastronomic delight when sourced responsibly. This blog post delves into the world of High Welfare Pork Recipes, highlighting the importance of avoiding factory-farmed products and embracing lesser-known, budget-friendly cuts that don’t compromise on welfare or taste.

The Importance of High Welfare Pork High-welfare pork comes from farms that prioritize the well-being of their animals. These pigs are raised in humane conditions, with ample space, natural environments, and without unnecessary antibiotics. This approach not only ensures a better life for the pigs but also impacts the quality and taste of the meat. In contrast, factory farming often involves overcrowding, limited mobility, and the routine use of antibiotics, which raises concerns about animal welfare and antibiotic resistance.

Why Choose Sustainable Pork Cuts?

1. Ethical Choice: Choosing high-welfare pork supports farming practices that respect animal welfare and environmental sustainability.
2. Healthier Option: Meat from high-welfare farms is often free from unnecessary antibiotics and hormones, making it a healthier choice.
3. Richer Flavor: Many chefs and food enthusiasts report that pork from well-cared-for animals offers a superior taste and texture.

Affordable and Delicious Pork Cuts

1. Pork Shoulder: Known for its rich flavour and tenderness when slow-cooked. Ideal for roasts, stews, and pulled pork recipes.
2. Pork Belly: Its succulent fat layer makes it perfect for roasting or making crispy pork cracklings.
3. Ham Hock: A budget-friendly cut that’s great for soups, broths, and terrines.
4. Pork Cheek: Once overlooked, this cut is gaining popularity for its deep flavour, especially in braised dishes.
5. Pork Ribs: Ideal for grilling or slow-roasting with a glaze.

Cooking Tips for the Best Results

• Slow Cooking: Tougher cuts like shoulder and hock benefit from long, slow cooking methods to become tender and flavorful.
• Marinating: Enhances the flavour, especially for grilling cuts like ribs and belly.
• Herbs and Spices: Experiment with a variety of seasonings to complement the rich taste of pork.

Where to Source High-Welfare Pork

• Local Butchers: Often have direct relationships with sustainable farmers.
• Farmers’ Markets: A great place to meet and buy directly from farmers.
• Specialty Stores: Offer a range of high-welfare and organic options.
• Online Suppliers: Convenient, with detailed information about farming practices.

Conclusion Embracing affordable cuts of high-welfare pork is a step towards responsible and delicious eating. It’s a choice that supports ethical farming, contributes to personal health, and provides a chance to explore a range of rich flavours in your cooking. Next time you’re planning a meal, consider these lesser-known cuts – not only will your taste buds thank you, but you’ll also be making a positive impact on the food system.

---

Incorporating Affordable, High-Welfare Pork Cuts into Delicious Recipes

After understanding the importance of choosing sustainable pork, let’s explore how to transform these affordable cuts into mouth-watering dishes. Here are some carefully crafted recipes that showcase the versatility and rich flavour of high-welfare pork cuts.

1. Slow Cooked Pork Shoulder with Apple Cider This recipe highlights the pork shoulder’s ability to absorb flavours and become irresistibly tender. Slow-cooked with apple cider, onions, and a blend of herbs, this dish is perfect for a hearty family meal. The apple cider adds a subtle sweetness, complementing the savoury depth of the pork.

2. Crispy Pork Belly with Asian Slaw Pork belly, when cooked right, offers a delightful contrast between crispy skin and succulent meat. Paired with a refreshing Asian slaw, this dish balances rich flavours with crisp, fresh vegetables. It’s an excellent example of how a simple cut can be elevated into a gourmet experience.

3. Smoky Ham Hock and Bean Stew Utilising the ham hock, this stew is a testament to the flavour-packed potential of lesser-used cuts. The smokiness of the ham hock infuses the beans and broth, creating a comforting and warming dish that’s perfect for colder evenings.

4. Herb Crusted Pork Loin Roast A classic roast with a twist, the pork loin is encrusted with a blend of fresh herbs and roasted to perfection. This dish showcases the leaner cut’s ability to be the star of a traditional Sunday roast, offering a succulent and flavourful centrepiece.

5. Spicy Pork Ribs with Honey Glaze For those who love a bit of spice, these pork ribs are a real treat. The honey glaze adds a sweet stickiness, while the spices bring a warming heat. Slow-roasted to achieve the perfect fall-off-the-bone tenderness, these ribs are ideal for a summer BBQ or a cosy night in.

6. Pork Vindaloo Where to start with the Vindaloo, the much-maligned curry that is linked to drunks on a Saturday night ordering the hottest curry.  This pork Vindaloo bares little resemblance to the mismatch of curry house sauces with added chillies to create the Vindaloo.  

Tips for Cooking High-Welfare Pork Recipes:

• Allow the meat to reach room temperature before cooking for even cooking.
• Don’t be afraid to season generously. High-welfare pork pairs beautifully with a variety of herbs and spices.
• Rest the meat after cooking. This allows the juices to redistribute, ensuring a moist and tender result.

By choosing high-welfare, affordable cuts of pork and preparing them with these recipes, you not only enjoy delicious meals but also contribute to a more ethical and sustainable food system. Each recipe is a celebration of flavour, quality, and responsible cooking practices.

High-Welfare Pork Recipes

Here are nine recipes using affordable cuts of pork like ham hocks, belly, and cheek, excluding offal. Each recipe includes a full list of ingredients, a detailed step-by-step cooking method, and a nutritional breakdown.

1. Ham Hock and Pea Soup

Ingredients:

• 1 smoked ham hock
• 2 carrots, diced
• 2 onions, chopped
• 3 celery sticks, chopped
• 300g split peas
• 2 litres chicken or vegetable stock
• 2 bay leaves
• Salt and pepper, to taste

Method:

1. Place the ham hock in a large pot and cover with water. Bring to a boil, then simmer for 1 hour.
2. Remove the ham hock and let it cool. Shred the meat and set aside.
3. In the same pot, add carrots, onions, and celery. Cook until softened.
4. Add split peas, stock, bay leaves, salt, and pepper. Simmer for 40 minutes.
5. Return the shredded ham hock to the pot. Cook for an additional 20 minutes.
6. Serve hot.

Nutritional Breakdown:

• Calories: 210 per serving
• Protein: 18g
• Carbohydrates: 22g
• Fat: 5g

2. Pork Belly with Caramelised Apples

Ingredients:

• 1kg pork belly, skin scored
• 3 apples, sliced
• 2 tbsp brown sugar
• 2 tbsp cider vinegar
• 1 tbsp olive oil
• Salt and pepper, to taste

Method:

1. Preheat the oven to 220°C (Gas Mark 7).
2. Rub the pork belly with salt, pepper, and olive oil. Place in a roasting tin and roast for 30 minutes.
3. Reduce the oven to 160°C (Gas Mark 3) and cook for 2 hours.
4. In a pan, cook apples with brown sugar and cider vinegar until caramelised.
5. Serve the pork belly with caramelised apples on top.

Nutritional Breakdown:

• Calories: 480 per serving
• Protein: 35g
• Carbohydrates: 18g
• Fat: 30g

3. Braised Pork Cheek with Root Vegetables

Ingredients:

• 4 pork cheeks, trimmed
• 2 carrots, chopped
• 2 parsnips, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 500ml beef stock
• 2 tbsp tomato paste
• 1 tbsp olive oil
• Salt and pepper, to taste

Method:

1. Season pork cheeks with salt and pepper. Brown in a pan with olive oil. Remove and set aside.
2. In the same pan, add carrots, parsnips, onion, and garlic. Cook until softened.
3. Add tomato paste and stock. Bring to a simmer.
4. Return the pork cheeks to the pan. Cover and simmer for 2 hours.
5. Serve the pork cheeks with vegetables and sauce.

Nutritional Breakdown:

• Calories: 310 per serving
• Protein: 25g
• Carbohydrates: 15g
• Fat: 15g

4. Sticky Pork Belly Ribs

Ingredients:

• 1kg pork belly ribs
• 100ml soy sauce
• 2 tbsp honey
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp sesame oil
• 1 tsp chilli flakes

Method:

1. Preheat the oven to 180°C (Gas Mark 4).
2. Combine soy sauce, honey, garlic, ginger, sesame oil, and chilli flakes in a bowl.
3. Coat the ribs with the sauce and marinate for at least 1 hour.
4. Place the ribs on a baking tray and cover with foil. Bake for 1 hour.
5. Remove the foil and bake for an additional 30 minutes.
6. Serve hot.

Nutritional Breakdown:

• Calories: 420 per serving
• Protein: 28g
• Carbohydrates: 15g
• Fat: 28g

5. Ham Hock Terrine

Ingredients:

• 2 smoked ham hocks
• 1 onion, quartered
• 2 carrots, chopped
• 1 leek, chopped
• 1 bouquet garni
• 1 tsp peppercorns
• Salt, to taste
• Parsley, chopped for garnish

Method:

1. Place ham hocks, onion, carrots, leek, bouquet garni, and peppercorns in a large pot. Cover with water.
2. Bring to a boil, then simmer for 3 hours.
3. Remove the hocks and shred the meat. Strain the broth and reduce it to 500ml.
4. Mix the meat with the reduced broth and season with salt.
5. Pour into a terrine mold and refrigerate overnight.
6. Serve sliced with parsley garnish.

Nutritional Breakdown:

• Calories: 230 per serving
• Protein: 25g
• Carbohydrates: 3g
• Fat: 12g

6. Slow-Cooked Pork Cheek Ragu

Ingredients:

• 4 pork cheeks, trimmed
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery sticks, chopped
• 2 garlic cloves, minced
• 400g canned tomatoes
• 200ml red wine
• 2 tbsp olive oil
• Salt and pepper, to taste

Method:

1. Season pork cheeks with salt and pepper. Brown in a pan with olive oil. Remove and set aside.
2. In the same pan, add onion, carrots, celery, and garlic. Cook until softened.
3. Add canned tomatoes and red wine. Bring to a simmer.
4. Return the pork cheeks to the pan. Cover and simmer for 3 hours.
5. Shred the pork cheeks and serve with pasta or polenta.

Nutritional Breakdown:

• Calories: 360 per serving
• Protein: 30g
• Carbohydrates: 18g
• Fat: 16g

7. Pork Belly Stir-Fry

Ingredients:

• 500g pork belly, sliced
• 1 bell pepper, sliced
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1 tbsp vegetable oil

Method:

1. Heat vegetable oil in a wok or large pan.
2. Add pork belly and cook until browned. Remove and set aside.
3. In the same pan, add bell pepper, onion, and garlic. Cook for 2 minutes.
4. Return the pork to the pan. Add soy sauce, oyster sauce, sesame oil, and sugar. Stir-fry for 5 minutes.
5. Serve hot with rice or noodles.

Nutritional Breakdown:

• Calories: 320 per serving
• Protein: 15g
• Carbohydrates: 8g
• Fat: 25g

8. Smoky Ham Hock and Bean Stew

Ingredients:

• 2 smoked ham hocks
• 400g canned beans (like kidney or cannellini)
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery sticks, chopped
• 2 garlic cloves, minced
• 1 litre chicken or vegetable stock
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper, to taste

Method:

1. Heat olive oil in a large pot. Add onion, carrots, celery, and garlic. Cook until softened.
2. Add the ham hocks, beans, stock, and smoked paprika. Season with salt and pepper.
3. Bring to a boil, then simmer for 2 hours or until the meat is tender.
4. Remove the hocks, shred the meat, and return it to the pot.
5. Serve hot with bread or on its own.

Nutritional Breakdown:

• Calories: 290 per serving
• Protein: 23g
• Carbohydrates: 25g
• Fat: 10g

9. Crispy Pork Belly with Asian Slaw

Ingredients:

• 1kg pork belly, skin scored
• 1 cucumber, julienned
• 1 carrot, julienned
• 1 red onion, thinly sliced
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp honey
• 1 tbsp sesame oil
• Salt and pepper, to taste

Method:

1. Preheat the oven to 220°C (Gas Mark 7).
2. Rub the pork belly with salt and place skin-side up in a roasting tin. Roast for 30 minutes.
3. Reduce the heat to 160°C (Gas Mark 3) and roast for another 2 hours.
4. Combine cucumber, carrot, red onion, rice vinegar, soy sauce, honey, and sesame oil to make the slaw.
5. Slice the pork belly and serve with the Asian slaw.

Nutritional Breakdown:

• Calories: 500 per serving
• Protein: 35g
• Carbohydrates: 10g
• Fat: 35g