COL­LEC­TION

Food and Travel (UK) - - Recipes -

The grand dame

pages 18-22

Yel­lowfin tuna Niçoise Seared scal­lops with sesame pork, XO dress­ing and shiso Her­itage beet­root salad with goat’s cheese and wal­nut gra­nola

the pork belly over af­ter 6 hours. Wipe the ex­cess marinade off the pork and steam in a steamer for 1½ hours un­til ten­der. Re­move from the steamer and place the pork on a board lined with bak­ing paper. Cover the meat with another piece of paper and a...

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