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Exceptionally nutritious, completely sustainable and the ultimate delicacy for shellfish lovers, oysters are one of the ocean’s true treasures. This delicious garnish of chorizo and garlic, sherry vinegar butter, chilli flakes and a drizzle of lemon is a rich, bright complement to the oysters as they sing of the sea.
This recipe for bacon and egg okonomiyaki (a Japanese savoury pancake) is from Tonight’s Dinner by Adam Liaw. Adam loves okonomiyaki. In Japan, he used to live across the road from a late-night okonomiyaki place and can’t tell you how many times he trotted across there for a midnight snack, a beer and a chat. It’s easy to make, too, but outside Japan, a few of the traditional ingredients – such as tenkasu, aonori, Otafuku sauce – can be hard to come by. So, this bacon and egg version uses only ingredients you’ll find in a regular Western supermarket.
Have a ball with these delectable lamb and manchego croquettes. The lamb is slow-cooked to perfection before being added to the croquettes. Serve with a vibrant and herbaceous mojo verde and a squeeze of lemon.
Richly flavoured slow-cooked beef cheeks are baked in a glorious beef and bacon pie with deliciously peppery pastry, perfect for leisurely weekend lunches.
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