TWICE COOKED PORK BELLY WITH SCALLOPS, CAULIFLOWER, GREEN CABBAGE & CARROT BUNDLES Prep time: 2 hours

Cook time: 3 hours Serves: 4 Ingredients: 1kg boneless belly pork 2 litres chicken stock Salt and pepper, to taste 2 medium carrots, cut into batons 4 chives, for tying 2 savoy cabbage leaves 20g butter 8 medium scallops, without roe 1 bunch broccolini, steamed sauce 20g butter 1/2 onion, chopped finely 500ml lager beer 110g caster sugar 2 teaspoons cornflour cauliflower puree 20g butter 1/2 onion, chopped finely 1 garlic clove, chopped finely 150g boiled cauliflower, chopped finely 100ml cream Method: 1. Preheat oven to 150C. 2. Place pork in a large flameproof casserole dish. Add stock. Bring to the boil. Transfer to the oven. Simmer, covered, for about 2 1/2 hours or until tender. Remove pork. Strain and reserve stock for sauce. 3. Increase oven to 200C. Score pork rind with a sharp knife and generously sprinkle with salt. Place pork on a rack over a roasting tray. Roast for 30 minutes or until skin is crisp. Slice thickly. 4. Meanwhile, cook carrots in a saucepan of boiling, salted water until tender. Drain. Divide into four portions. Tie portions with chives to form bundles. 5. Cook cabbage leaves in a large saucepan of boiling, salted water until tender. Drain. Cool. Divide butter among centre leaves. Season. Fold in sides of leaf and roll up. Wrap each cabbage roll in cling film. 6. To prepare sauce, heat butter in a deep frying pan. Cook onion until soft. Add beer and sugar. Boil until reduced by a third. Add reserved stock. Boil for about a further 45 minutes or until reduced by a further two thirds. Add cornflour combined with 1 tablespoons cold water. Bring to the boil. Remove sauce from heat. Season. 7. To make cauliflower puree, heat butter in a medium saucepan. Cook onion and garlic, over a medium heat, stirring until very soft. Add cauliflower and cream. Simmer until thick. Remove from heat. Cool slightly. Blend until smooth. Season. 8. Steam carrot bundles and cling film-wrapped cabbage rolls for 2-3 minutes or until hot. Remove cling film from cabbage. Cut in half. 9. Season scallops. Heat a lightly greased frying pan until very hot. Add scallops and cook for 1 minute. Turn and cook for a further 15 seconds. 10. Spoon cauliflower puree onto plates. Top with pork and scallops. Serve with cabbage, carrots and broccolini. Drizzle with sauce. Tips: - To make the chives easier to tie, blanch in a cup of boiling water for a second or two to make them more pliable.

POACHED PEARS IN CHOCOLATE & ALMOND CAKE Prep time: 1 hour Cook time: 1 hour Serves: 4 Ingredients: 500ml sugar syrup 200ml peach liqueur 180ml water Pinch saffron threads 1 vanilla bean, split, seeds scraped 4 small pears, peeled Icing sugar, to dust Fresh mint, to decorate Double cream, to serve chocolate cake 100g unsalted butter 110g caster sugar 3 eggs, separated 100g dark eating chocolate, melted 100g almond meal 2 tablespoons plain flour 1 tablespoon peach liqueur chocolate ganache sauce 100g dark eating chocolate, chopped 60ml pure cream Method: 1. Bring sugar syrup, liqueur, water, saffron and vanilla seeds to a boil in a medium saucepan. Add pears. Simmer, covered, for about 30 minutes, or until pears are tender. Transfer pears to a plate to cool slightly. Reserve poaching liquid for another use. Trim bases of pears to sit flat. Using an apple corer and sharp knife, remove core from pears, keeping stem intact. 2. To make chocolate cake, preheat oven to 170C. 3. Beat butter and sugar in large bowl of electric mixer until pale and fluffy. Add egg yolks one at a time, beating between additions. With motor operating, add chocolate in a steady stream. Fold in almond meal, flour and liqueur. 4. In a clean, grease-free bowl, beat egg whites until firm peaks form. Gently fold into chocolate mixture, in two batches. Divide mixture among four ovenproof dishes (1 1/4 -cup/310ml capacity). Place dishes on a baking tray. Place a pear in centre of each dish. 5. Bake for 20 minutes or until cake is cooked when tested. Remove from oven. Stand 10 minutes. 6. Meanwhile, to make chocolate ganache sauce, stir chocolate in a heatproof bowl over a saucepan of simmering water until melted. Stir in cream until smooth and combined. 7. Drizzle cakes with chocolate ganache. Dust with sifted icing sugar. Decorate with mint. Serve with double cream. Tips: - To make sugar syrup, stir 330g caster sugar and 250ml water in a medium saucepan over medium heat until sugar dissolves. Simmer until reduced to 500ml. - Dont waste the delicious pear-poaching liquid. Simmer until reduced and syrup- like. Use in cocktails or drizzle over fresh fruit or ice-cream.