Weekly Recipes

Ollie Dabbous’ Ibaïama pork belly

Ollie Dabbous’ Ibaïama pork belly

The pork belly would be lovely braised on a low heat in a light dashi or simply with some water and vegetables. If doing so, given it is a large piece of meat, it will benefit from salting first: season well with rock salt and leave for 2 hrs, before washing off in cold running water. It will realistically need a good 3-4hrs gentle simmering to yield melting results. The recipe below is for a Chinese-style roast pork belly that gives a very light crackling. There are a few steps involved, but they each take very little time and the...

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Ollie Dabbous’ Heritage tomato thoughts

Ollie Dabbous’ Heritage tomato thoughts

A simple tomato salad is just about the best thing you can do with ripe tomatoes, but how to get the best out of them, and how to make it as delicious as the ones you remember eating abroad on holiday? Keep tomatoes at room temperature, never in the fridge. Chilling tomatoes is scientifically proven to massively reduce their taste and fragrance. Only use them when at their ripest, so leave for a few days in the sunshine if needed. Cut them into large pieces. The joy of tomatoes, aside from their taste, is the carnality of biting into the...

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Ollie’s spring turnips recipe

Ollie’s spring turnips recipe

Spring turnips have an elegant flavour and only a very mild bitterness, which is actually very pleasant. Like white asparagus, they are far more embraced in the continent than they are here in the UK, where they aren’t really in most people’s consideration when browsing the aisles. They are largely seen as unloved and out-dated due to memories of them being boiled into submission for school dinners; they are about as fashionable as tripe and lard. Large autumn turnips can indeed be very bitter and fibrous, but the springs ones are crisp and nutty. They are actually a member of...

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Ollie Dabbous’ tips for cooking the perfect steak

Ollie Dabbous’ tips for cooking the perfect steak

Buy the best meat you can. There is very little value-adding you can do to steak other than cooking and seasoning it well, so the quality of the product is crucial. LMDC hampers have a great selection of steaks. They choose meat from sustainably sourced, grass-reared cattle that spend their lives outdoors. The resulting steaks are full of flavour and incredibly tender. Not only are they really tasty, but grass fed beef it’s naturally high in levels of vitamin E, iron, zinc and selenium. It’s also high in Omega 6 fats (the good ones), and low in Omega 3 fats (the...

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