Type: Meat
Braised pig’s cheeks with celeriac and barberry salad
Barberries are a staple of the Ottolenghi and NOPI kitchens. It’s amazing to think that Scully had never heard of them before…
Bourbon-glazed spare ribs with smoked corn salad
In recipes like this, where only half the stock reduction is called for, the remainder can be frozen and used as the…
Quails with burnt miso butterscotch and pomegranate and walnut salsa
We went through a miso stage where the sweet, umami-rich white or brown paste found its way into every dish possible. Miso…
Pepper-crusted beef sirloin and fennel salad with pecorino and truffle
In the weird world of NOPI dishes this is pretty much a 15-minute supper in terms of prep-time required, despite – you’ll…
Onglet steak with caramelized shiitake ketchup and chargrilled cucumber
Make more of the ketchup than you need here. This is brown sauce, NOPI-style. It’s a rich and addictive addition to any…
Vine leaf beef pie
You can easily do without the bone marrow here, but it is packed with flavour and adds a creamy richness, so we…
Roasted pork belly with crushed butternut squash and apple and walnut salsa
Scully thought he knew all there was to know about getting a good crackling on his pork belly until, in 2009, at…
Spiced pork neck with physalis relish
We always try to suggest alternatives for ingredients you have to work a bit to find. Some things are so distinct, though,…
Confit duck leg with cherry mustard and kohlrabi slaw
In the restaurant, we soak our dried sour cherries in Earl Grey tea instead of the plain water suggested here. Once the…