“The joy of this recipe is just how easy it is – a handful of ingredients to marinate the pork belly and build beautiful flavours, then simply cooking over charcoal to bring it a smoky meltingly tender result.” Maeve O'Meara, Food Safari Fire

Cheesy Head of Cauliflower *Option - follow the recipe but also stuff the cauliflower with peppers (sweet / hot), mozzarella (other cheese) between flowers and dust with parmesan

If you've never indulged in browned butter before, you're in for quite a treat. Slowly heated until it transforms into a caramel colour, the butter becomes nutty, sweet and infinitely more-ish. Don't say we didn't warn you.

If you've never indulged in browned butter before, you're in for quite a treat. Slowly heated until it transforms into a caramel colour, the butter becomes nutty, sweet and infinitely more-ish. Don't say we didn't warn you.

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