This is a combination of three recipes, which was going to be either absolutely fabulous or a complete overload of flavours and ingredients. It turned out to the first option and so I am recording it for future reference.
800g butternut squash, peeled and cut into 2cm chunks
1 medium bunch of spring onions, trimmed and halved
a few splashes of olive oil
4 cloves of garlic with skin on
2 cm chunk of fresh ginger
2-3 bay leaves
1/2 tsp fennel seeds, lightly crushed
1 tsp coriander seeds, lightly crushed
1 tsp cumin seeds, lightly crushed
Soy balsamic dressing:
3 tbsp olive oil
2 tbsp balsamic vinegar
1/2 tbsp soy sauce, I used dark one
1 fresh red chilli seeded and finely chopped
1 garlic clove, finely chopped
1 tsp clear honey
Heath the over to 220C/fan 200C/gas 6. Place the squash, spring onions and garlic in a large roasting tin. Drizzle with 1 tbsp olive oil and sprinkle with seeds and season. Roast for 30 minutes, shaking the tray a couple of times to keep it from sticking.
Whilst roasting slice the chorizo and dry fry until crispy. Set aside.
Pop the garlic cloves from the skins, mash and stir into the dressing. Whisk together the dressing ingredients.
Put the rocket in a salad serving bowl and arrange the squash on top. Pour the dressing over, sprinkle with the crispy chorizo and serve.
A recent find via the Telegraph recipes, a succulent dish of pork belly and aromatic ingredients such as star anise, chilli, ginger and garlic. I made it in the last throes of cold weather in the UK – it seemed to be a winter dish but the ginger lifts it to any season.
As it happens the cold, if sunny, spell continues so perhaps time to make it again.
1.5kg (3lb 5oz) pork belly, bones removed, rind on
125ml (4fl oz) dark soy sauce
75ml (2¾fl oz) Chinese rice wine or dry sherry
25ml (¾fl oz) rice vinegar
2 tbsp soft light-brown sugar
5cm (2in) piece root ginger, peeled and finely sliced (I added twice that much as we love ginger!)
3 star anise
3 cloves garlic, finely sliced
1 red chilli, halved, deseeded and finely sliced (as usual, I added one more chilli)
12 spring onions, sliced on the diagonal (I didn’t have spring onions so used one red onion finely chopped)
Cut the belly into chunks about 5cm (2in) square. Put in a saucepan with enough water to cover. Bring to the boil, turn down the heat to a simmer and cook for five minutes. Skim off any scum. Strain the pork , rinse the pan and put the pork back in. Add about 1.5 litres (2 pints 15fl oz) fresh water (or light chicken stock ), plus all the other ingredients, setting aside half the spring onions . Bring to the boil then turn down to a simmer, cover tightly and leave to cook very gently for two hours, or until the pork is completely tender. Make sure it doesn’t boil dry – add more water if you need to.
Scoop out the pork with a slotted spoon and set aside. Reduce the liquor by boiling until you have a good flavour. Return the pork to the liquid and heat through. Serve in bowls with the rest of the spring onions sprinkled over the top. Serve with noodles or boiled rice, plus some kind of stir-fried greens – cabbage or pak choi. I got a bag of vegetables from M&S, which I quickly stir-fried with some oyster sauce.
Update: I made it again and this time I reduced the liquor to a syrupy reduction. This turns the dish from nice to fantastic!