- 6 cups water
- 3 ounces dried mulato chile peppers
- 2 ounces dried ancho chile peppers
- 2 ounces dried pasilla chile peppers
- 1 cup pitted whole dates, chopped
- 1 pound tomatillos, husked
- 2 bunches green onions, cut into 2- to 3-inch Pieces
- 1 cup almonds
- 1/2 cup Sesame Seeds
- 6 cloves garlic, halved lengthwise
- 2 tablespoons vegetable oil
- 10 cups reduced-sodium chicken broth
- 2 6-inch Corn Tortillas, torn
- 2 teaspoons salt
- 1 teaspoon dried oregano, crushed
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 cup orange juice
MethodIn a large saucepan bring the water to simmering. Place all dried peppers in a roasting pan. Roast 1 to 2 minutes or just until fragrant; cool. Remove and discard stems and seeds.* Add peppers and dates to the simmering water. Remove from heat and let stand 20 minutes, stirring occasionally. Drain, reserving 2 cups of the soaking liquid.
- 3 x 500g packs pork ribs (about 16 ribs in total)
- herby green salad, to serve
- 140g orange marmalade, preferably shredless or fine shred
- 2 tbsp dark muscovado sugar
- 150ml bourbon
- 100ml fresh orange juice
- 5cm/2in piece fresh root ginger, peeled and coarsely grated
- 5 tbsp tomato ketchup
- 2 tbsp white wine vinegar
- Preheat the oven to 190C/gas 5/fan 170C. Put the pork ribs in a large roasting tin and pour over cold water until they are barely covered. Carefully place in the oven and cook for 1 hour. This tenderises the meat and removes much of the fat, but it makes the ribs look grey and unappetising at this stage. Don’t worry – they’ll be dark and glossy once they are roasted.
- Meanwhile, mix together all the ingredients for the glaze in a saucepan and heat gently, stirring occasionally, until the marmalade has dissolved. Turn up the heat and allow the mixture to bubble until it has reduced by about one quarter.
- Remove the ribs from the oven and increase the temperature to 220C/gas 7/fan 200C. Tip the ribs and liquid into a colander in the sink and give the colander a good shake to remove any excess liquid. Return the ribs to the roasting tin, pour over the glaze and turn them until they’re evenly coated. Roast in the oven for 50 minutes until the ribs are covered in a sticky glaze, turning and basting at least twice. Serve hot, with a herby green salad.
- 6 large floury potatoes, such as Maris Piper, King Edward, Desirée (about 1.6kg/3lb 8oz)
- 2 tbsp olive oil
- 1 tsp celery salt
- flaked sea salt, to serve
- Heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut them into long chip shapes – the thickness you do is entirely up to you, though the width of your finger is ideal. Rinse under the cold tap and pat dry with a tea towel.
- Spread the chips on a large non-stick baking tray and toss with oil and celery salt. Lie them fl at in a single layer – use two trays rather than overcrowd one. Roast for 45-50 mins, turning now and then. When cooked they should be golden brown and crisp with a light fluffy centre. Scatter on sea salt to serve.
- 1 aubergine, cut into chunky pieces
- 2 courgettes, sliced into half-moons
- 3 mixed peppers, deseeded and roughly chopped
- 2 tsp finely chopped rosemary, plus 4 small sprigs
- 2 large garlic cloves, crushed
- 3 tbsp olive oil
- 4 skinless, boneless chicken breasts
- 250g cherry or baby plum tomato, halved
- Heat oven to 200C/180C fan/gas 6. In a large roasting tin, toss together the aubergine, courgettes and peppers with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning. Spread out the vegetables in an even layer, then roast in the oven for 20 mins.
- Meanwhile, mix remaining rosemary, garlic and oil together. Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.
- After veg have cooked for 20 mins, stir in the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables. Place a rosemary sprig on top of each chicken breast. Return the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised. Serve with some new potatoes, if you like.