Chops recipes

Saucy lamb-rib chops with crusty potato chunks

30 minutes

Chilli and soya roasted short ribs with apple slaw

Soya marinated pork fillet with minty tabbouleh and gremolata

15 minutes

Asian dim sum box

30 minutes

Chicken recipes

Honey sesame chicken noodles

40 to 45 minutes

Asian smoked salmon, mango and raspberry salad

Slow-roasted pork belly

3 1/2 hours

The modern tuna salad

3 minutes

Duck recipes

Tender duck poached in spiced soya sauce

40 minutes

Seared steak and asparagus salad with Chinese dressing

Stir-fried hoisin pork with wilted watercress and soya-orange dressing

10 minutes

Ostrich recipes

Lavender Hill mushroom surprise with ostrich fillet and roasted tomatoes

30 minutes

Lavender Hill mushroom surprise with ostrich fillet and roasted tomatoes

By TASTE

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

Mushrooms:

6 large black mushrooms
3 tablespoons basil pesto
1 tablespoon crushed garlic
1 packet chives, chopped
1 packet parsley, chopped
Fleur de Sel salt and black pepper to taste
Olive oil

Ostrich fillet:

1 packet ostrich fillet cut into thin strips (4 – 5 steaks)
Olive oil
1 tablespoon balsamic vinegar
Fleur de Sel salt and black pepper to taste
1 tablespoon crushed garlic
1 packet parsley, chopped
1 tablespoon soya sauce

Roasted tomatoes:

5 Rosa tomatoes for each mushroom
Olive oil

To assemble:

1 packet of watercress
1 packet of pine kernels
Black pepper to taste

Method

Preheat the oven to 180°C

Combine all the ingredients on top of the mushrooms and place in baking dish. Bake for 20 minutes.

Fry fillet strips in cast iron pan with olive oil until the fillet is medium rare. Add the rest of the ingredients and stir through.

Roast at 180°C until skin bursts.

Arrange mushrooms on a plate with the ostrich strips on top and then the tomatoes.

Add the pine kernels, watercress and black pepper.

Serve with extra virgin olive oil and balsamic vinegar.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Saucy lamb-rib chops with crusty potato chunks

Chilli and soya roasted short ribs with apple slaw

Soya marinated pork fillet with minty tabbouleh and gremolata

Asian dim sum box

Honey sesame chicken noodles

Asian smoked salmon, mango and raspberry salad

Slow-roasted pork belly

The modern tuna salad

Tender duck poached in spiced soya sauce

Seared steak and asparagus salad with Chinese dressing

Stir-fried hoisin pork with wilted watercress and soya-orange dressing

Lavender Hill mushroom surprise with ostrich fillet and roasted tomatoes

Lavender Hill mushroom surprise with ostrich fillet and roasted tomatoes

Ingredients

Method