1. Richard H. Turner's Sichuan Beef

    Richard H. Turner's Sichuan Beef

    Recipes By Richard H Turner
    Sichuan is a southwestern Chinese province and is also the name of its hot and spicy cuisine, which makes good and occasionally exuberant use of chilli. The Sichuan pepper itself is not hot or pungent but has a slight lemon flavour that produces a strange tingling, buzzing, numbing sensation, setting the stage for the chilli. It appears to act on...
  2. SLOW ROASTED PORK SHOULDER WITH ANCHOIADE

    SLOW ROASTED PORK SHOULDER WITH ANCHOIADE

    Recipes By Richard H Turner
    Using the anchovies really enhances the meaty flavour of the pork, in this simple, but beautifully tasty recipe. Recipe from HOG by Richard H Turner / Photo by Paul Winch-Furness METHOD Make the broth the day before. Blacken the onions in a very hot, dry pan. Place in a large pan with all other ingredients and summer. Cook...
  3. MAPLE ROASTED LEG OF LAMB

    MAPLE ROASTED LEG OF LAMB

    General Recipes By Richard H Turner
    We went straight to Richard for a failsafe recipe to make the very most of your Spring Lamb leg this year - with minimal ingredients so that you can enjoy your Sunday properly. METHOD Preheat you oven to 180°C/gas mark 6. Mix the tapenade, maple syrup, thyme, olive oil, smoked paprika and plenty of seasoning. Slice each onion into...
  4. BRAZILIAN ROAST BEEF, FAROUFA AND VINAGRETTE

    BRAZILIAN ROAST BEEF, FAROUFA AND VINAGRETTE

    General
    Brazilian Roast beef with Vinagrette and Faroufa. This very Brailian take on the weekend staple comes from our good friend, chef and Meatopia veteran, Andre Lima de Luca. Perfect for a summery Sunday afternoon al Fresco style, works best with rolled Rib-Eye, but delicious with any joint of roasting beef. Serves 4. To have a look at more of Andre's...
  5. RICHARD'S SMOKED ROAST PORK CHOPS

    RICHARD'S SMOKED ROAST PORK CHOPS

    Recipes By Richard H Turner
    If you've not already got a copy of Richard H. Turner's first solo book HOG, then allow us to treat you to this tasty excerpt.  At least a year in development, Rich has been collecting and collating information and recipes about one of his favourite animals – the humble pig – and the result is HOG, a celebration of all things...