Chicken and Tuscan bread salad

This is a really simple chicken recipe which captures Tuscan flavours and is ideal for using up old bread, in this recipe it was a focaccia which was just too hard to eat!

First make the croutons, heat the oven to 150 and toast whatever bread you are using in the oven for ten minutes or until golden. Continue reading Chicken and Tuscan bread salad

Chinese braised pork belly with greens

Heat the oven to 160C. Mix the soy, vinegar, honey, spices and rice wine (or sherry). Tip into a shallow baking dish that will hold the pork snugly. Add the pork and cover with foil.

Cook for 2 and a half hours, adding a splash of water if it starts looking too dry. Remove the foil, turn up the oven as hot as it will go and crisp the skin for about 20-30 minutes – keep an eye on it!

Serve with steamed greens drizzled with sesame oil and sesame seeds and rice.

Pasta with mackerel, Marsala and pine nuts

Soak the sultanas in hot water and put a pan of water on to boil for the pasta. Once boiling, add salt and then the linguine.

Heat the oil in a frying pan and cook the shallots over a low heat for a few minutes until soft. Add the Marsala and let it bubble for a minute before adding the mackerel, the sultanas (after squeezing out the water), capers and a few drops of red wine vinegar. Add the dill and pine nuts and stir well to heat through. Continue reading Pasta with mackerel, Marsala and pine nuts