From: Kitchen Hero: HomeCooked
Vietnam is all about incredible street food and when I visited the country, this was one of my favourite dishes to eat on a plastic stool at a roadside pop-up vendor. It's a feast of smoky pork skewers, wrapped in lettuce leaves with fresh herbs and dipped in a salty sweet sauce. Barbecue the pork to get the essential smoky element of South East Asian cooking, but a griddle pan will also work. The classic version uses pork belly to form little pork patties, but this is a quicker variation.
This tart is a real lifesaver; it uses solely kitchen staple ingredients and is very easy to assemble. It reminds me of the little tarts I used to make when I first started baking but is a bit more sophisticated and I love the addition of desiccated coconut, which goes well with the jam. You can use whatever jam you have in your store cupboard, all flavours work perfectly.
This is definitely one of my favourite recipes in the book. It’s made using pork shoulder, an inexpensive cut that, when cooked in this manner, results in wonderfully tender meat and crispy crackling. If the idea of rolling and stringing up the shoulder around the stuffing is too much, take the stuffing with you to the butcher when you buy the meat and ask for it to be stuffed and rolled for you. Then it’s simply a case of roasting it.
When my girlfriend Sofie was growing up, her grandparents had one of the most amazing vegetable gardens in Sweden, with wild strawberries, and big, bushy apple trees. Huge rhubarb bushes still spring up every year and the last time we visited I made this creamy panna cotta, which is a wonderful way to enjoy some of the summer’s finest rhubarb.