02 February 15

Warm Peppered Pig with Charred Pak Choi and Sprouting Broccoli Salad

I embrace ingredients from around the world and try to incorporate cooking techniques or ingredients from other cuisines in my genre of cooking. We live in a multicultural society and some of us are fortunate enough to have travelled and visited other countries and continents too.

This recipe is one inspired by my many food shopping crusades to London, where I enjoy snooping around the streets and small shops of Brick Lane, China Town in Soho and Borough Market, to name but a few.

The pork is my version of the now very popular and fashionable pulled pork. If you’re not keen on spicy food, then I recommend that you tone down the pepper and chillies. Fresh peppercorns are amazing and if you are lucky enough to get hold of them I highly recommend that you give them a go – they are incredibly fragrant and immensely complex in flavour.


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20 January 15

Pecan Apple Fritters with Sweet Cheese

These fritters are great fun. They look like doughnuts but have a hidden treasure of apple inside each one. I could say something cheesy here and suggest that they provide one of your 5-a-day, but with the best will in the world, I think that would be a bit misleading! These pecan apple fritters are pure indulgence at its best and cannot be deemed as healthy in any way, shape or form… but they are truly scrumptious!

I must be honest though, there’s quite a lot of work involved to make these beauties, but they are so tasty and such fun to eat that they are definitely worth a try!

I am fond of nuts and I use nuts and seeds in a lot of my cooking. My step-grandmother had a couple of acres of land bordering onto the Sundays River near Addo in the Eastern Cape. We didn’t visit


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12 January 15

Honey-glazed Five-spice Wild Duck with Chinese Pancakes and Rhubarb Ketchup

The inspiration for this recipe is Chinese New Year. We are in the middle of winter and also the game season, so why not combine the traditional celebrations with a bird that we often associate with a rather more classical cooking technique?

This recipe was the first time I made Chinese pancakes and I loved them. Most impressively, it’s the quickest and most enjoyable recipe I think I have ever done with only three ingredients. Once you have made these pancakes, you will never buy them again. Please trust me on this recipe and follow the steps word for word; it does take a few moments to work it all out, but once mastered, it’s plain sailing.

The rhubarb ketchup is great fun too and the recipe makes plenty (see Chef’s Note). It will not go to waste and can be served with plenty of other dishes such as


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04 January 15

Baked Parsnips with Fresh Truffle

Memories, memories… ah, the smell of fresh truffles brings back so many memories for me, some good, others not quite so good.

Looking back on my life and career so far, it all looks quite rosy, but when I was really in the thick of it, grafting hard for my pennies every single day, it was sometimes difficult to see the joy or pleasure in those moments. As you get older though you realise that those times, whether good or not so good, create memories just like the ones I am writing about now.

The smell of fresh truffles does put a smile on my face as it reminds me of a wonderful time in my career when I was living and working in London. Admittedly, at the time it did not always feel so great, but on reflection now I realise that I was privileged, and through sheer hard


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