Any time you ask my dad about food he always brings up oxtail. I’m fairly sure it would be his dessert island dish. When he tried out this recipe, he told me it was "bloody great!" so I think it got his seal of approval! If you haven’t cooked oxtail before the aim is to cook them until the meat just falls off the bone. I serve mine sitting proudly on top of some creamy colcannon mash.
Crispy crackling and tender pork belly meat paired with Chinese five-spice powder – a match made in heaven. For just the tiniest amount of work in the kitchen, using an inexpensive piece of meat, you get the most amazing results, which will feed a crowd. There are many different things you can do with pork belly as it’s quite versatile, but I like the simplicity of this method; it’s a nod to Asia, where this is an incredibly popular cut of meat.
The fantastic thing about this recipe is that all it takes is to marinate the salmon and pop in the oven when your guests arrive. Serve with noodles in a peanut butter dressing for a tasty main course!
One of my favourite quick-fix suppers, this is full of fresh flavours and has a nice hum of heat from the chilli flakes. Gnocchi is easy to make yourself, but you can now pick up packets of the fresh variety in most supermarkets. If you happen to have fresh peas growing in your garden, feel free to use them instead of frozen.