SICILIAN PORK RAGÙ

PREP + COOK TIME 3 HOURS 40 MINUTES SERVES 8 Preheat oven to 160°C/140°C fan. Heat a 6.75-litre (27-cup) cast iron or other flameproof casserole dish (see Notes) over medium heat. Cook speck for 5 minutes, stirring occasionally, to render fat. Transfer speck to a large heatproof bowl, leaving fat in dish. Increase heat to high; cook pork for 5 minutes on each side or until browned. Add to bowl with speck.

Add onion and fennel to dish with celery, capsicum, garlic and chilli flakes; cook, stirring, over high heat for 10 minutes or until vegetables soften and are golden.

Add wine to dish and bring to a simmer over high heat; simmer for 3 minutes or until reduced slightly. Add stock, tomatoes and olives. Return pork and speck to dish; season. Return to the boil; cover with a tight-fitting lid. Transfer to oven; bake for 3 hours or until pork is tender. Shred pork using two forks. Season to taste.

Serve half the pork ragù topped with reserved fennel fronds (see Notes for serving suggestions). Transfer remaining ragù to an airtight container; cool, then store (see Notes).

ALMOND GREMOLATA PREP + COOK TIME 10 MINUTES MAKES 1 CUP

Coarsely chop ½ cup roasted natural almonds. Heat 30g butter in a small saucepan over medium heat; cook, stirring, until almonds begins to brown; remove from heat. Add 1 tablespoon finely grated lemon rind and ½ cup chopped fresh flat-leaf parsley.

SOFT POLENTA PREP + COOK TIME 20 MINUTES SERVES 6

Bring 3 cups milk and 2 cups vegetable or chicken stock to the boil in a large saucepan. Gradually add 2 cups polenta, stirring constantly. Reduce heat to lowmedium; cook, stirring, for 10 minutes or until polenta thickens. Stir in another 1 cup milk and ¼ cup finely grated parmesan until cheese melts. Season.