MUSSELS with PESTO

THE RECIPE

This is a perfect starter or light lunch for serving when your time is short, as both the pesto and the mussels can be prepared in advance, and the dish assembled and cooked just before serving.

INGREDIENTS:

24+ Fresh mussels
100ml Water
2 tbsp Breadcrumbs
2 tbsp Grated cheddar cheese
2 tbsp Olive Oil
1 Small jar of pesto
Salt and Black Pepper

MUSSEL TIELLA

THE RECIPE

This is my take on a dish that originates from Puglia in southern Italy.

INGREDIENTS:

675g Mussels
250ml water
5 tbsp Olive Oil
1 Onion, thinly sliced
6 tbsp Flat-leaf parsley finely chopped
400g can of chopped tomatoes
Salt and Black Pepper
4 medium potatoes, peeled and thinly sliced
450g courgettes, thinly sliced
75g Grated Parmesan cheese
2 Garlic Cloves, minced
225g Large red tomatoes, thinly sliced
Salt and Black Pepper

EASY peasy PORK BELLY

THE RECIPE

Many people are intimidated by the thought of cooking pork belly. But, slow roasted for Sunday lunch, perfectly cooked pork belly yields beautiful soft flesh and crisp crackling and is always worth the wait. It is really not difficult, give it a try! Serves 6.

INGREDIENTS:

1kg Piece of Pork Belly
6 tbsp Olive oil
3 Large red onions, cut into eights
4 Large Potatoes, cut into wedges
4 Garlic gloves, finely chopped
1 heaped tbsp Fresh Thyme
600ml Vegetable stock
300ml Cider
250g Mushrooms, halved
1 tsp Sea Salt
1 tsp freshly ground Black Pepper

Steamed Broccoli to serve