This gently spicy broth is influenced by Oriental cooking where oyster mushrooms are considered a delicacy. It is a wonderfully easy way to celebrate wild mushrooms. Each serving provides 107kcal, 6g protein, 6g carbohydrate (of which 6g sugars), 5g fat (of which 0.8g saturates), 4g fibre and 1g salt.
Think you can't make ribs on a weekday? Pop them in the slow-cooker and you can have meltingly tender ribs any day. Crisp up on the barbecue for extra deliciousness. Equipment and preparation: for this recipe you will need a slow cooker.
The point of a stew, it should go without saying, is its flavour rather than its form. So, while the crunchy salad strips of carrot, spring onion and pepper do bring colour and beauty to this otherwise brown study, at the same time their texture and Asian-flavoured bite provide the perfect partner for the rich, aromatic spiciness of the soft-braised stew.
Ask your butcher to score the skin finely for this as the crackling is essential. The first brief roasting at the higher temperature is essential to set the skin on the route to crispness. These ribs are not sweet and sticky but lightly crisp and lip-tingling.
This belly pork takes no time to cook on the barbecue, but an overnight preparation gets you an aromatic marinated flavour and lots of perfect crackling.