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Lunch or dinner, salads or skewers, pork proves itself as a cut above and a versatile go-to. From soy-glazed pork-and-pineapple skewers and spicy bourbon pork to hand-cut pork sausages and a pork scratchings sandwich with apple and cabbage slaw, these recipes will appeal to any pork enthusiast.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Chocolate-orange champorado


Champorado is a traditional Filipino sweet cocoa-flavoured breakfast porridge. We've created a vanilla version topped with chocolate and orange rind.

You'll need

875 ml (3½ cups) milk 2 cinnamon quills 2 vanilla beans, split and seeds scraped 75 gm (1/3 cup) caster sugar 200 gm (1 cup) glutinous white rice, soaked in cold water for 10 minutes, drained and rinsed 120 gm dark chocolate (70% cocoa solids), coarsely chopped Finely grated rind of 1 orange

Method

  • 01
  • Combine milk, cinnamon, vanilla beans and seeds in a saucepan over low heat and simmer until infused (30 minutes). Add sugar, stir to dissolve (1-2 minutes), then strain through a fine sieve into a clean saucepan.
  • 02
  • Return milk to the simmer over low heat, add rice, stir occasionally until rice is tender (30-35 minutes; add more milk if mixture becomes too thick). Serve hot scattered with dark chocolate and orange rind.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2010

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