Fillet Steak with Redcurrant and Red Wine Sauce and Beetroot, Turnip and Parsnip Dauphinoise

Thick red wine sauce, looks a bit like chocolate. I used a lot of port in the sauce, the redcurrants were a bit sour. I tried the dauphinoise using beetroot, turnip and parsnip. I have decided I don't really like beetroot it tastes too much like mud for my liking. Soya beans and panchetta. Possibly a bit too many flavours on the plate!

Clams with Panchetta in a Port Jus with Samphire

I absolutely loved these clams really sweat and went well with the port just and panchetta. Reminder to self, I really need to buy more clams.


Ah yes also found this picture, chicken and sag korma.

Belly of Pork with Sage Anya Potatoes and Caramelised Shallots and Leeks

Amazingly enough, this was the first time I have cooked pork belly and there are conflicting ways to cook it. I went for Tom Kitchin's suggestion to cook it fat side down for an hour then flip it over and cook for another 40 mins. The result, crackalacking! I was really pleased with the accompaniments on this one. I sweated the leeks and shallots with some pancetta then added sugar to caramelise slightly before adding chicken stock and reducing. I always feel that pork needs a little bit of sweetness like an apple sauce, and the caramelised leeks and and shallots was just the ticket.

I've bought a big block of pancetta from the Foodies Festival in Edinburgh. It is great, it is cured so you don't need to keep it in the fridge, its just hanging from my cook books in the kitchen.


I added some sage from the garden to beurre monte (emulsified butter, just whisked into a splash of boiling water) and added a little cream before adding this to the anya potatoes.