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Pork belly baps with poached rhubarb
Fruit and vegetables
squeeze
lemon juice
mixed
salad leaves
, to serve
4
rhubarb
stalks, trimmed and cut into finger-length sticks
1 large
aubergine
, sliced into 2cm/¾in discs
30g/1oz mixed seeds (poppy, sesame, sunflower,
pumpkin
)
1 large
potato
, peeled and cut into 1cm/½in wide fries
1 large
sweet potato
, peeled and cut into 1cm/½in wide fries
1 banana
shallot
, thinly sliced
1 bunch
spring onions
, finely chopped
1 bunch
chives
, finely chopped
squeeze
lemon juice
Tins, packets and jars
300g/10½oz
mayonnaise
20ml/1fl oz grenadine
syrup
50g/1¾oz
plain flour
30g/1oz pin-head
oats
50g/1¾oz
plain flour
1 tsp
Dijon mustard
Cooking ingredients
1 tbsp cider
vinegar
vegetable oil
, for roasting and frying
2 tsp
smoked paprika
sea salt
50g/1¾oz
brown sugar
1
cinnamon
stick
50g/1¾oz
breadcrumbs
1 tsp
cumin
seeds
vegetable oil
, for deep frying
salt and freshly ground
black pepper
vegetable oil
, for deep frying
sea salt and freshly ground
black pepper
1 tsp
white wine vinegar
150ml/5fl oz
vegetable oil
sea salt and freshly ground
black pepper
pinch smoked
paprika
Dairy, eggs and chilled
1 free-range
egg
50ml/2fl oz full-fat
milk
50ml/2fl oz full-fat
milk
100g/3½oz
soured cream
1 free-range
egg yolk
Meat, fish and poultry
1kg/2lb 4oz
pork belly
, boneless and skin scored
Other
8
brioche
buns, cut in half
200ml/7fl oz cloudy
cider
Back to recipe
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