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Chickpea recipes

Cheat’s feijoada with pork shoulder

3 hours

Fish recipes

Spicy pilchard frikkadels with pearl barley and tomato salsa

30 minutes

Birthday cake

Banana-and-pineapple carrot cake with honeycomb-and-Clemengold icing

1 1⁄2 hours

Cabbage recipes

Turmeric-and-chilli cauli floret pitas with cabbage slaw

15 minutes

Dip recipes

Warm artichoke dip

25 minutes

Sausage recipes

Butternut-and-smoked paprika sausage nacho bowl

15 minutes

Beetroot recipes

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

30 minutes

Italian recipes

Squid-ink pasta

30 minutes

Italian recipes

Crunchy fennel truffle salad

30 minutes

Lemon-braised pork neck with gremolata

Serves 6 to 8

Difficulty Easy

Prep Time 40 minutes

Cooking Time 4 1⁄2 hours

Ingredients

For the pork neck:

2 T extra virgin olive oil
sea salt and freshly ground black pepper, to taste
2 kg pork neck
1 onion, roughly chopped
2 carrots, roughly chopped
1 stick celery, roughly chopped
4 cloves garlic, crushed
3 bay leaves
3 T tomato paste
2 cups rosé wine
2 x 400 g cans diced tomatoes
1 litre Woolworths organic liquid chicken stock
1 lemon, zested
Woolworths ciabatta, for serving

For the gremolata:

30 g parsley, roughly chopped
2 g garlic, crushed
1 lemon, zested

Method

Preheat the oven to 150°C.

Heat the olive oil in a large saucepan over a high heat. Season the pork and sear until browned on all sides. Remove from the pan and set aside.

Add the onion, carrots, celery, garlic and bay leaves to the pan and cook for 2 minutes, or until fragrant, stirring continually.

Add the tomato paste and cook for another minute, then stir in the wine. 4 Add the tomatoes, stock and lemon zest and bring to a simmer.

Return the pork to the pan and cover. Braise in the oven for 3 hours.

To make the gremolata, mix the parsley, garlic and lemon zest and set aside.

Remove the lid from the pork and cook for a further hour.

Serve on a platter with the braising liquid, gremolata and ciabatta.

Cook's note: Lemony, garlicky gremolata cuts through the richness of pork neck in this recipe. Mop up the juices with plenty of warm, crusty ciabatta.

A little bit of lemon goes a long way! It acts as a "catalyst" for other ingredients, highlighting the flavours in recipes.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Rösti topped with lemon-marinated feta and sardines

Baked beans on toast with chorizo

Cheat’s feijoada with pork shoulder

Spicy pilchard frikkadels with pearl barley and tomato salsa

Banana-and-pineapple carrot cake with honeycomb-and-Clemengold icing

Turmeric-and-chilli cauli floret pitas with cabbage slaw

Warm artichoke dip

Butternut-and-smoked paprika sausage nacho bowl

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

Squid-ink pasta

Crunchy fennel truffle salad

Lemon-braised pork neck with gremolata

Lemon-braised pork neck with gremolata

Ingredients

Method