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Lamb shanks are an essential addition to any Winter cooking repertoire. Because this recipe is a slow-cook, the intensity is cooked out of the Balsamic, and the alcohol out of the the wine – resulting in a sweet and aromatic gravy that is absorbed right into the lamb. With minimal prep time, this is a great recipe to pop on in the afternoon to just let bubble away.
Also known as pork rinds in USA or chicharrón in Latin America, this is a versatile method of cooking pork belly. Once cut in little pieces it’s easy to serve with vegetables, in a baguette as Vietnamese bahn mi or in tacos Mexican-style. Be as creative as you want!
Rainy days are the best weather to open your oven for this beautiful Mediterranean inspired dish. Pork eye fillet is one of the most tender parts of the pig and this is the perfect way to enhance its flavour. This recipe is quick and easy but will amaze anyone who tries it.
A traditional Sunday dish from the Burgundy region of France that combines both the heritage of beef and red wine from the region. Beef bourguignon is one of many examples of peasant dishes being slowly refined into haute cuisine. Be creative and enjoy this dish on a cold Wintery day, near a cozy fire.