成人快手

Pork Carbonade with miso and honey roast cauliflower

8 pork belly slices – about 3cm thick

1 tablespoon oil

4 medium onions, peeled and thinly sliced

2 teaspoons tomato puree

1 tablespoon plain flour

350ml local ale

250ml chicken stock

Chopped parsley

Heat the oven to 180oc.

Heat the oil in a large pan and when hot add half the belly slices. Season with salt and seal on both sides until golden and fat is crisp. Transfer to a casserole and do the same with the remaining pork. Add the onions to the pan and cook until golden. Add the tomato puree and flour and cook out for a minute then add the ale and stock. Bring to the boil and pour over the pork. Cover with a lid and cook in the oven for about an hour or until fork tender. Check seasoning and spoon in parsley and serve.

Miso and honey roast cauliflower

1 cauliflower broken into florets

2 tablespoons oil

25g butter

2 teaspoons miso (soy paste)

2 teaspoons honey

2 tablespoons beer

4 chopped scallions

Bring a pot of salted water to the boil and add the cauliflower.

Cook for 5 minutes then drain and dry on kitchen paper.

Heat the oil in a large frying pan and when hot add the cauliflower.

Seal on one side then flip over and dot the butter around the pan. When the cauliflower is golden mix the miso, honey and beer together and pour around the pan. Cook to glaze, add the scallions and serve.