<p>Cooked twice this brings out the best in belly pork. Initial slow cooking means it melts in the mouth. The second time in the oven gives you the crisp crackling that everyone loves</p>
<p>Lamb with anchovy herb paste is a classic Italian preparation. The anchovy doesn't come across as fishy tasting — it simply lends a savory note that blends beautifully with the meat.</p>
<p>Classic English summer dessert, simple and fresh. It is deliberately not sieved or puréed ... It works better with lumps and bumps</p>
<p>A simple sausage recipe with the classic combination of sage and pepper. Great for breakfast ... or in a casserole.</p>
<p>A really simple recipe for malt loaf ... and it tastes a billion times better than that rubbish from the shops.</p>
<p>Coquilles Saint-Jacques recipe is traditionally served on little scallop shells, but ovenproof ramekins are a great substitution. It features scallops and onions, sautéed in butter with seasonings, and then made even richer with a Gruyere and breadcumb topping. Coquilles Saint-Jacques is most often eaten as a first course, or appetizer, but can be used as a delicious seafood entrée.</p>
<p>Thai Pork and Prawn Pouches</p>
<p>Sweet peppers, tomatos and chillis make this a great winter warmer</p>
<p>Called Pulled Pork in the US of A. This is one of the best sunday roast recipes I know.</p>
<p>Simple and quick way of making chicken breast more interesting and keeping it moist.</p>
