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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."

Tostadas with rough guacamole and smoked paprika


You'll need

For deep-frying: vegetable oil 2 tsp smoked paprika 6 corn tortillas   Rough guacamole 1 garlic clove, finely chopped 1 small red chilli, coarsely chopped 3 coriander roots, scraped 2 avocados, coarsely chopped 100 gm cherry tomatoes, halved ¼ small Spanish onion, finely diced Juice of 2 limes 1½ tbsp olive oil ½ cup coarsely chopped coriander

Method

  • 01
  • Heat oil in a deep saucepan to 180C. Pound paprika and 2 tsp sea salt in a mortar and pestle until finely ground, then set aside.
  • 02
  • Stack tortillas on top of each other, cut into 8 wedges, then deep-fry in batches, turning occasionally, until crisp (1-2 minutes; be careful, hot oil will spit). Remove with a slotted spoon, season with paprika salt, then cool. Tostadas will keep for 3 days in an airtight container.
  • 03
  • For rough guacamole, pound garlic, chilli and coriander roots in a mortar and pestle to a coarse paste. Add avocado, tomato, onion and lime juice, pound to combine, then stir in oil and coriander and season to taste. Serve with tostadas.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Dec 2012

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