recipes

Preheat oven to 160°C (320°F).

Rub pork belly with soy sauce, five-spice powder, ginger, salt, and pepper.

Place pork belly in a roasting pan, skin-side up.

Roast for 1.

5 hours.

While pork is roasting, combine plums, honey, rice vinegar, star anise, cinnamon stick, and chicken broth in a saucepan.

Simmer over medium heat for 15-20 minutes, or until plums are soft and sauce has thickened.

Preheat oven to 220°C (425°F).

Increase oven temperature to crisp the skin, roast for an additional 20-30 minutes, or until skin is crispy and golden.

Remove pork belly from oven and let rest for 10 minutes.

Slice pork belly and serve with plum sauce.

Heat olive oil in a large pot over medium heat.

Add the chopped onion and bell pepper, and cook until softened (about 5 minutes).

Add the minced garlic, smoked paprika, cumin, and chili flakes (if using), and cook for 1 minute more.

Add the sliced chorizo and cook until it releases its oils, about 3 minutes.

Pour in the canned chopped tomatoes and vegetable broth.

Add the drained and rinsed chickpeas.

Bring the soup to a boil, then reduce heat and simmer for 20 minutes, or until the flavors have melded.

Season with salt and pepper to taste.

Ladle the soup into bowls and garnish with fresh parsley.

Preheat grill or grill pan to medium-high heat.

In a mixing bowl, combine minced garlic, lemon juice, lemon zest, olive oil, parsley, salt, and pepper.

Rinse and pat dry the langoustines.

Brush the langoustines with the garlic-lemon dressing.

Grill the langoustines for 4-5 minutes per side, or until cooked through and slightly charred.

Serve immediately with remaining dressing.

In a mixing bowl, combine flour, baking powder, salt, and sugar.

In a separate bowl, whisk together eggs and milk.

Pour the wet ingredients into the dry ingredients and whisk until smooth.

Heat a griddle or frying pan over medium heat and lightly grease with butter or oil.

Drop spoonfuls of batter onto the hot griddle.

Cook for 2-3 minutes per side, or until golden brown and cooked through.

Serve warm.

Preheat oven to 200°C (400°F).

In a mixing bowl, combine flour and butter.

Rub butter into flour until mixture resembles coarse crumbs.

Add cold water, one tablespoon at a time, until dough comes together.

Divide dough in half, flatten into discs, and wrap in plastic wrap.

Refrigerate for 30 minutes.

In a separate bowl, combine rhubarb, sugar, and grated ginger.

Roll out one dough disc and line a 9-inch pie dish.

Pour the rhubarb mixture into the pie crust.

Roll out the remaining dough disc and place over the rhubarb filling.

Crimp the edges to seal.

Brush the top with beaten egg.

Cut a few slits in the top crust to allow steam to escape.

Bake for 50 minutes, or until crust is golden and filling is bubbling.

Let cool before serving.

In a saucepan, combine cream and sugar over medium heat.

Stir until sugar dissolves.

Bring to a simmer and cook for 10 minutes, stirring occasionally.

Remove from heat and let cool slightly.

Stir in lemon juice and zest.

Pour the mixture into serving glasses or ramekins.

Refrigerate for at least 4 hours, or until set.

Garnish with fresh berries before serving, if desired.

Heat olive oil in a frying pan over medium heat.

Add chorizo slices and cook until crispy, about 5 minutes.

Remove chorizo from the pan and set aside.

Add tomato passata to the same pan.

Season with salt and pepper.

Simmer for 5 minutes, or until sauce thickens slightly.

Crack the eggs into the tomato sauce.

Cook until eggs are set to your liking.

Toast the sourdough bread slices (optional).

Place the toasted sourdough on plates.

Spoon the tomato sauce and eggs over the sourdough.

Top with the cooked chorizo slices.

Garnish with fresh parsley.

Serve immediately.

Combine pinto beans, garlic, tahini, lime juice, olive oil, and cilantro in a food processor or blender.

Blend until smooth and creamy, adding water as needed to achieve desired consistency.

Season with salt to taste.

Transfer the dip to a serving dish.

Garnish with extra cilantro, if desired.

Serve with tortilla chips, vegetable sticks, or pita bread.

Preheat oven to 200°C (400°F).

Clean the leeks and cut them in half lengthwise.

Place the leeks in a baking dish.

In a mixing bowl, whisk together lemon juice, lemon zest, olive oil, salt, and pepper.

Pour the lemon dressing over the leeks.

Add thyme and rosemary sprigs to the baking dish.

Roast for 30 minutes, or until leeks are tender and slightly caramelized.

Remove from oven and discard herb sprigs.

Serve warm.

Preheat oven to 200°C (400°F).

In a mixing bowl, combine za’atar, minced garlic, lemon zest, olive oil, salt, and pepper.

Rub the za’atar mixture all over the chicken.

Place the chicken in a baking dish.

Roast for 60 minutes, or until chicken is cooked through and skin is crispy.

While the chicken roasts, prepare the tahini yogurt sauce.

In a mixing bowl, whisk together tahini, yogurt, lemon juice, salt, and pepper.

Adjust consistency with water if needed.

Remove chicken from oven and let rest for 10 minutes.

Slice the chicken and serve with tahini yogurt sauce.

Garnish with fresh parsley.