Tag: recipe

porkPork Belly, I always feel is something you go out for - especially braised pork belly. To cook it right and to get that glaze is not the easiest feet in the kitchen.

However, us Londoners are a lucky lot as Bright Courtyard is not only serving an amazing braised pork belly this festive season, they are also giving you the recipe to make your own! (we can't promise that your own incarnation will quite live up to theirs but we have faith!)

Bright Courtyard serves up some of the finest Chinese food in the capital… all authentic but with a classy and luxurious twist… it’s delicious and adds a touch of glam to any dinner party. It also looks very professional but is quite easy to prepare!

Bright Courtyard Club’s motto is “innovation, style and quality” and this is reflected both in it’s the food it produces and in the restaurant itself. With a fashionable Baker Street location, within walking distance of both Mayfair and Marylebone High Street, Bright Courtyard Club truly has taken the best Chinese cuisine to the very heart of London. Elegantly designed, yet discreet, the restaurant serves delicacies from succulent shellfish to hearty dim sum to enjoy at any time of the day.

Why not pop down tonight to see how it's done - The Marylebone Christmas lights will be switched on this evening too!


If not here's the recipe:


Braised Belly Pork 

Pork belly: 500g  / Anise: 2 grain / Shredded ginger: 3g  /  Spring onion: 30g  /  Dark soy sauce: 5g  /  Light soy sauce: 5g  /  Sugar: 30g  /  Shaohsing Rice Wine: 10g  /  Water: 1000g


Cut pork belly into small cubes. Stir fry anise, shredded ginger and spring onion with little oil, then add pork belly cubes into it. Add above flavorings in, continue stir-frying until the cubes become red and put in 1000g water with high heat. After it is boiling, turn it into small heat for 45 minuets. Finally, turning into high heat, stir evenly until all sauce is absorbed, dish up and serve.


Spiked Salsa 4Shopping list will include the below as well as salt, more limes, shot glasses, chips and of course a healthy bottle of Tequila!

Enjoy this rainy summer tequila day!

Tequila Spiked Mango Salsa

 1 Large ripe mango, peeled and diced

 1 small red onion, finely chopped

 1 red chilli, deseeded and finely chopped

 3 tbsp fresh coriander chopped

 Squeeze of lime to taste

 Manomasa tortilla chips to serve

Combine the mango, onion, chili and coriander in a bowl & mix. Sprinkle over the

tequila and leave for 20 minutes for the flavours to develop. Mix again before

sprinkling with lime juice to taste.

Serve with all your favourite Manomasa chips.

In celebration of National Chip Week, The MEATliquor Chronicles: Chapter and Verse has two deliciously messy recipes for you to try this week. 

Make yourself the ultimate chip dish with MEATliquor’s Layover Chili, the perfect dish to test how well you can handle the heat, or the Currywurst, a tribute to our German neighbours who admit this dish only works thanks to the addition of our British condiments. 

Please find full recipes below. Recipe extracts are available from The MEATliquor Chronicles: Chapter and Verse. 

Layover Chili

curry on chips

What you need

1kg Potatoes 

1.5l beef stock 

1kg minced chuck steak 

2 finely diced white onions 

3-4 large cloves of garlic, minced

1tbsp tomato paste 

A significant amount of ground cumin 

A large pinch each of chilli powder, cayenne pepper, paprika and black pepper 

A hefty sprinkle of coriander

A good shake of dried oregano 

A handful of minced pickled jalapeños 

A squirt of ketchup 

A similarly sized squirt of French’s mustard 

A bottle of beer 

Salt and pepper 

For the garnish 

Grated cheese 

Minced onions


Minced jalapeños 

What you do

Gently sauté the onions and garlic in a large pot. Remove and set aside just as they start to brown. 

Fry the beed and the tomato paste until its a deep brown. Break it up as fine as it will go. Add the beef Stock and deglaze the pan with the beer. The liquid should completely cover the meat. It it doesn’t, add some beer.

Add the sautéd onions and garlic. Add the minced jalapeños and the spices. Don’t add any salt – theres already loads in the stock. 

Adjust the spicing to your taste, adding little bits at a time and letting it cook in for 5 minutes before tasting. Don’t be shy with spicing; it’s a Chili, not aBolognese. You should be able to taste the earthy flavour of the cumin through the hot stuff… Adjust the balance with a couple of squirts of ketchup and mustard. 

Keep it simmering over a low heat for at least a couple of hours; the longer the better. Stir it occasionally.

Now’s the time to adjust the seasoning with a bit of salt and pepper. Once again – go easy on the salt. 

If more liquid is needed add more beer. 

Ideally, let it rest after cooking for at least an hour. It actually gets significantly better if you leave it overnight and eat it the following day. 

Serve over some fries, top with mustard, grated cheese, minced jalapeños and some minced white onions. 


currywurst on chips

What you need 

1kg Potatoes 

2 Bratwurst or Currywurst 

250ml tomato ketchup 

1tsp Worcestershire sauce 

2 tbsp mild cheap curry powder 

Vegetable oil for frying 

What you do 

Cut the wurst into 3cm thick slices. 

Heat a small amount of vegetable oil in a frying pan over a low heat. Add the Wurst and fry slowly until the skins are starting to crisp slightly. 

Mix together the ketchup, Worcestershire sauce and most of the curry powder, then add to the pan and stir well, ensuring all pieces of wurst are coated with the sauce. Continue to cook for 1 minute. 

Remove the wurst from the pan and place on top a plate of french fries. Pour the sauce over the top and sprinkle the remaining curry powder over the top. 

Healthy-Paella-4-1January is often the time of year when people pledge to eat healthier, particularly after all the extra eating and drinking that comes hand in hand with the festive season. However, healthy doesn’t have to mean boring! 

Antony Bennett, Executive Chef at La Tasca, has developed a sweet and healthy fruity paella, to satisfy your sweet tooth without overloading on calories! 

This healthy recipe is something you can make at home (possibly with the kids) , is healthy and something a little different with a fruity twist.


Serves 4 people
Prep time: 20 – 25 minutes
Cook time: 30 minutes


250g of Spanish paella rice such as bomba or calasparra
1 big cinnamon stick
Zest from 1 orange
1 litre of water
1 free-range egg, beaten
1 Madagascan vanilla pod (split and deseeded)
500ml semi skimmed milk
1 red apple, grated
1 small can of condensed milk
50g frozen or fresh cranberries
1 tbsp. Demerara sugar
40g roasted and chopped hazelnuts
3-4 ginger nut biscuits
2 fresh figs (optional)


1 large heavy bottom saucepan
1 bowl
1 whisk


Soak the rice, cinnamon stick and half of the orange zest in water directly in the saucepan you intend to cook the pudding in.

After 30 minutes of soaking, place the pan over medium-high heat, allow the mixture to come to a rolling boil. Stir a few times, then switch the heat to medium-low and cook for 10 minutes or until the water has been totally absorbed by the rice. Remove from the heat.

In a separate bowl, whisk the semi skimmed milk, vanilla pod, condensed milk and grated apple into the beaten egg and stir well to ensure it’s all fully mixed.

Place the pan back over a medium-low heat and stir in the milky egg mixture.

Stand over the saucepan for the next 20 minutes. I’m afraid you need to continue to stir slowly so that nothing sticks to the bottom of the pan. It’s good to watch as the milk mixture begins to thicken and a lovely creamy sauce consistency, develops. You will need to remove the cinnamon stick and the vanilla pod (don’t worry the seeds will be in there doing their job) about half way through.

After 20 minutes, check the rice is nicely cooked with a little bite! Remove from the heat and stir in the cranberries, then quickly spoon into four bowls. Sprinkle the hazelnuts, Demerara sugar and crumble up the ginger nut biscuits evenly into each bowl.

Finally, grab the orange and freshly grate the rest of the zest over the four bowls, squeeze a little bit of fresh orange juice as you do this into each bowl.

If you want to add even more freshness, add in some sliced fresh figs too. I usually put a couple of quarters in per bowl.


For more information on La Tasca, please visit www.latasca.co.uk.


Luckily we have a pretty all pie knowing chef, James Ferguson, Head Chef of Beagle, to share his favourite pie dishes with you - and their recipes! 

Mutton and Potato Pie

This pie is a really good dish for cold winters nights and is a classic in Yorkshire where I’m from.  One of my first food memories is of my Grandmother on my Mum’s side cooking this for my brother and me on a Friday when she was tasked with looking after us. The pastry was always thick enough to soak up the essential juices and it was always served with mushy peas and brown sauce. Mutton has become a sadly under used meat in Britain. Once a staple of the working class home it has been almost completely ousted by lamb. If you can get Mutton for this dish then the results will be that much more flavourful.

To make a pie for 6

For the filling:

2kg mutton neck (cut in to around 2cm pieces)

4 medium size king Edward potatoes (2cm chunks)

2 turnips (1cm chunks)

2 carrots (1cm chunks)

2 large onions (sliced thinly)

3 peeled cloves of garlic

3 bay leaves

1 small bunch of thyme

2 glasses red wine

2l stock  (preferably lamb)

Salt and pepper


For the pastry:

500g self-raising flour

250g beef suet

300ml very cold water

Salt and pepper

2 beaten eggs (for egg wash)



In a heavy based casserole pot, colour off the Mutton in batches until golden brown. Remove with a slotted spoon and set aside.  Add the sliced onion to the fat, which the mutton has created, and sweat on a medium heat until soft and sweet but not coloured. Add the potatoes, carrots and turnips, cook for a further 5 minutes. Put the mutton back in with the vegetables along with the herbs and the red wine. Reduce the wine by half and then add the stock. Bring to a simmer, season and then cover the pot. Place in an oven set on 140c for approx. 2 hours until the mutton is tender.

To make the pastry, tip the self-raising flour and suet in to a large bowl and season. Steadily add the water, mixing with a wooden spoon until it starts to come together. Now pull together with your hands to form a dough (trying not to work the pastry too much in the process). Wrap with cling film and place in the fridge for at least half an hour.

To make the pie, place the mutton mixture in a lipped pie dish so that the filling comes right to the top. The mixture should be quite wet as the Mutton braising liquid is an essential part of the dish. Now roll the pastry out so that it is about 2cm thick and wide enough to cover your pie with an inch to spare. Egg wash the lip of your pie dish and stick the pastry lid on top, making sure it is completely sealed all around. Egg wash the top and bake in the oven at 180c for approximately 1hr until golden brown.



Spanakopita (Spinach and Feta Pie)

My Grandmother on my Fathers side was Greek and always made this traditional pie when she came to visit. It works perfectly hot or cold and is best accompanied by a nice crisp gem lettuce salad.

1.5kg fresh spinach, tough stalks removed

1 bunch spring onions, trimmed and finely chopped

I small bunch parsley, stalks removed and finely chopped

1 small bunch dill, stalks removed and finely chopped

1 small bunch mint, stalks removed and finely chopped

400g feta, crumbled

200g Parmesan, finely grated

50g pine nuts, lightly toasted

A few gratings nutmeg

Salt and Pepper

3 eggs, lightly beaten

100ml olive oil

About 12 sheets filo pastry



Set an oven on 180c. Thoroughly wash the spinach in a large colander to remove all traces of grit. Now heat up a large saucepan, add a knob of butter and wilt the spinach. Remove from the pan and when cool enough to handle squeeze out as much excess water as possible. Chop the cooked spinach and combine with the parsley, dill, mint, feta, Parmesan, pine nuts, nut meg and seasoning.

Brush a 30cm by 20cm by 5cm ovenproof dish with olive oil and lay in a sheet of filo lengthways (keep the remaining filo covered with a damp cloth while you work to avoid drying out). Brush the filo with oil and add another layer. Repeat this so you have 5 layers of filo as a base. Lay on 2 further layers crossways, leaving them hanging over the sides and brush these with oil also. Spread the filling evenly over the filo, fold over the crossways layers and then the edges from the lengthways layers. Cover the top with the remaining filo, brushing with oil as you go; brush the top with oil. Bake for 30\35 minutes until golden.

James Ferguson Biography: James’s passion for cooking was ignited at a young age, cooking alongside his father at the family restaurant in Yorkshire.

In 2002, James moved to London where he trained for 3 years under Angela Hartnett at the Connaught. The modern European restaurant drew heavily on Hartnett's Italian roots and James was part of the team that received a Michelin star in 2004.

In 2006 James was appointed sous chef of the Picasso room at Soho’s historic L'Escargot where he worked under executive chef Warren Geraghty. The Picasso room boasts elegant formal dining and James gained extensive knowledge of French cuisine.

James’s next move saw him take a step away from fine dining as took over as head chef at the critically acclaimed Rochelle Canteen in Bethnal Green in 2008. Working closely with Margot Henderson, James produced modern British food menus to much acclaim.

Since March 2013, James Ferguson has lead his own kitchen at Beagle, a critically acclaimed restaurant offering seasonal, produce-led British cooking. Set within 3 beautifully renovated railway arches in Hoxton, Beagle features a daily changing menu and much of James’ cooking uses a traditional wood grill.

For any other information, please contact:

Paul McEntee, Mc&T, 07791156326, paul@mcandt.couk

Beagle Press Information:


Address: 397 - 399 Geffrye Street, London, E2 8HZ

Website: www.beaglelondon.co.uk

Restaurant Seating Capacity: 55

Bar Seating Capacity: 45

Exterior Seating Capacity: 60

Opening Times: Monday - Friday: 6pm - 12am and Saturday - Sunday:  11am - 12am

Coffee Shop: Monday - Sunday: 7am - 7pm