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Pork with sobrasada and roast Cornish new potatoes
Fruit and vegetables
6 large Cornish
new potatoes
, scrubbed
10g kombu
seaweed
3
thyme
sprigs
2
garlic
cloves
2
rosemary
sprigs
1
carrot
, peeled and finely diced
1
onion
, finely diced
1
celery
stick, finely diced
3
garlic
cloves, finely grated
1½ red
chillies
, finely chopped
6
thyme
sprigs
4
rosemary
sprigs
1 tsp
chilli
flakes (optional)
½ red
chilli
, sliced into thin rounds
15g/½oz
fresh coriander
, chopped
12 small
basil
leaves
1
lemon
, zest only
1
lime
, zest only
pinch
chilli
flakes
Tins, packets and jars
350g tin
chopped tomatoes
Cooking ingredients
50ml/2fl oz
olive oil
sea salt
flakes
2 tsp
vegetable oil
1
bay leaf
200ml/7fl oz
balsamic vinegar
650ml/20fl oz pork
stock
20ml/¾fl oz
sherry vinegar
, or to taste
salt and freshly ground
black pepper
1 tbsp extra virgin
olive oil
Dairy, eggs and chilled
100g/3½oz
soured cream
, strained
Meat, fish and poultry
1kg/2lb 4oz
pork mince
Other
200g/7oz sobrasada
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