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  • Posted on July 20, 2017

    Matcha tea smoothie bowl recipe

    This smoothie bowl is the perfect healthy way to start your day! Matcha is the finely ground powder of a particular variety of green tea grown uniquely in Japan. It is high in antioxidants and fibre, and adds an alluring sweet nutty flavour to smoothies – it is also a fabulous green colour!

    Matcha tea smoothie

    Matcha tea, banana and sesame smoothie bowl

    2 large bananas

    2 teaspoons matcha tea

    250 ml/generous1 cup coconut milk, plus extra to serve

    300 ml/1  1/3 cups sheep’s milk yogurt

    2 tablespoons tahini paste

    50 g/1 scant cup baby spinach leaves

    2 tablespoons honey


    20 g/1/4 cup sliced banana

    toasted sesame seeds

    red fruits, such as raspberries and pomegranate seeds

    Serves 2


    Peel and roughly chop 1  1/2 bananas and put in a blender with the matcha tea, coconut milk, yogurt, tahini paste, spinach leaves and honey. Blend until really smooth. Divide between two bowls.

    Thinly slice the remaining banana and arrange on top of the bowls with the sesame seeds and fruit. Drizzle over a little extra coconut milk and serve.

    Tip:  You can decorate your smoothie with any type of fruit although the red fruits are a particularly attractive contrast and add even more antioxidants.


    If you liked this breakfast recipe, why not try our 'build your bowl' quiz to find you perfect Bowl Food evening meal?

    Or check out Bowl Food for even more delicious and healthy recipes.

    Bowl Food




    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with breakfast, recipe for the weekend, vegetarian, healthy

  • Posted on July 13, 2017

    Lime and Mint Granita recipe

    Simple and delicious, this ice-cold granita couldn’t be more refreshing on a hot summers day. Best served with a good helping of sunshine!

    lime and mint granita

    Lime and Mint Granita

    150 g/ ¾ cup granulated sugar

    grated zest of 2 limes

    100 ml/scant ½ cup freshly squeezed lime juice

    90 g/4 ½ cups fresh mint (I like to use apple mint)

    lime slices, to serve

    SERVES 8


    Pour 600 ml/2 1⁄2 cups cold water into a small saucepan, add the sugar and lime zest and bring the mixture to a simmer. Cook, stirring, until the sugar has dissolved.

    Add half the mint (there’s no need to chop or remove stalks) to the saucepan, then take it off the heat. Cover with a lid and allow to stand for 10 minutes, then remove the lid and let the mixture cool to room temperature.

    Once cool, strain the mixture through a sieve/strainer into a large jug/ pitcher, pressing firmly on the mint to extract all the flavour. Stir the lime juice into the mint syrup and then pour into an airtight lidded freezer container, 30 x 15 cm/12 x 6 in.

    Place the granita in the freezer, then check it after 1 hour. Once it begins to freeze around the edges, take a fork and stir the mixture, breaking up the frozen parts near the edges into smaller chunks and raking them towards the centre.

    Return the container to the freezer, then check the mixture every 30 minutes, stirring each time and breaking up any large chunks into small pieces with a fork, until you have fine crystals of granita. If at any time the granita freezes too hard, simply leave it out at room temperature for a few minutes until it softens enough to be stirred again with a fork, and rake it back into crystals. Then return it to the freezer.

    Serve in small glasses decorated with the remaining extra sprigs of mint and lime slices.


    For more summer inspired recipes, check out Lemons and Limes by Ursula Ferrigno.

    lemons and limes by ursula ferrigno




    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with recipe for the weekend, sweet, summer, granita

  • Posted on July 6, 2017

    Chocolate Fudge Ice-Cream recipe

    On World Chocolate Day, what’s better, more simple and spectacular than rich chocolate fudge ice cream? Rippled with a simple fudge sauce, this chocolate ice cream is super indulgent, but isn’t that what you want? It was made to make you smile!

    chocolate fudge ice cream

    Chocolate Fudge Ice-Cream

    350 ml/1 1⁄3 cups whole milk

    500 ml/2 cups double/ heavy cream

    5 egg yolks

    125 g/1 1⁄4 cups soft light brown sugar

    150 g/1 1⁄2 cups caster/ granulated sugar

    2 teaspoons pure vanilla extract

    a pinch of salt

    40 g/1⁄3 cup cocoa powder

    125 g/1 cup dark/ bittersweet chocolate (70%), chopped

    Fudge ripple

    175 ml/2⁄3 cup double/ heavy cream

    75 g/3⁄4 cup soft light brown sugar

    4 tablespoons golden/ light corn syrup or liquid glucose

    100 g/3⁄4 cup dark/ bittersweet chocolate

    30 g/1⁄4 cup cocoa powder

    25 g/2 tablespoons unsalted butter

    1 teaspoon pure vanilla extract

    a pinch of salt

    Waffle cones

    6–8 waffle cones

    100 g/3⁄4 cup tempered dark/bittersweet chocolate

    chopped hazelnuts


    an ice cream machine

    Makes 1 1⁄2 litres/2 1⁄2 pints and serves 6–8


    To make the ice cream, heat the milk and half of the cream in a saucepan or pot set over a medium heat until just below boiling.

    Meanwhile, whisk together the egg yolks, both sugars, vanilla and salt in a large mixing bowl until smooth and light.

    Steadily pour 3–4 tablespoons of the hot milk into the egg mixture, whisking constantly until smooth. Add the cocoa powder and whisk again. Add the remaining milk and whisk until combined. Return the mixture to the pan and cook over a low heat, stirring constantly, for about 3 minutes, or until the mixture thickens enough to coat the back of a spoon. Take care not to let it boil or the eggs will scramble.

    Tip the chopped chocolate into a large mixing bowl and pour the hot mixture on top. Add the remaining double/heavy cream and whisk until you have a silky smooth, chocolatey custard. Set aside until cool, then cover with clingfilm/plastic wrap and chill in the fridge for at least 1 hour. Meanwhile, prepare the fudge ripple. Put all of the ingredients in a saucepan or pot set over a low heat, and warm through, whisking constantly until smooth. Remove from the heat and cool to room temperature.

    Churn in the ice cream machine according to the manufacturer’s instructions. Spoon a quarter of the ice cream into a freezer container in an even layer. Top with a couple of tablespoons of fudge ripple and continue this layering, ending with a swirled layer of fudge ripple on the top. Freeze the ice cream overnight, until firm.

    To serve, dip each waffle cone in tempered dark/bittersweet chocolate and then in the chopped hazelnuts. Scoop the ice cream into the cone and enjoy!


    For more delicious chocolate recipes,  check  outChocolate at Home by Will Torrent.

    chocolate at home by will torrent






    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with chocolate, recipe for the weekend, sweet, ice cream, summer

  • Posted on June 29, 2017

    Veggie BBQ recipes

    So the votes have been cast in the battle of the veggie burgers and the winner is…the courgette/zucchini sliders! We love this choice! These lovely vibrant green sliders are super summery and a perfect addition to any BBQ.

    And since we’re feeling generous this week, we’ve thrown in a wonderful recipe for Elotes, a Mexican style corn on the cob that will go as a perfect side to these burgers. Your veggie BBQ game just got a whole lot better!

    courgette veggie burgers

    courgette/zucchini sliders with crispy kale, pesto & whipped feta


    2 courgettes/zucchini (about 500 g/1 lb. 2 oz.)

    grated zest and juice of 1 lemon

    1 tablespoon extra virgin olive oil

    salt and freshly ground black pepper

    8 small poppy seed rolls

    crispy kale

    100 g/3 ½ oz. kale, trimmed

    1 tablespoon olive oil

    2 teaspoons sesame seeds

    rocket/arugula pesto

    2 tablespoons pumpkin seeds

    60 g/2 ½ oz. rocket/arugula leaves

    1 garlic clove, chopped

    3 tablespoons extra virgin olive oil

    whipped feta

    100 g/3 ½ oz. feta cheese

    2 tablespoons crème fraîche/ sour cream

    makes 8


    Trim the courgettes/zucchini and cut lengthways into 3-mm/1⁄8-in. thick slices. Place the lemon zest and juice in a bowl, add the oil and some salt and pepper. Place the courgette/zucchini slices in a shallow dish, pour over the dressing and stir well to coat. Leave to marinate for 30 minutes.

    Preheat the oven to 150°C (300°F) Gas 3 and line a large baking sheet with baking parchment. Shred the kale into bite-sized pieces, discarding the thick stalks, and place in a bowl. Combine with the oil until the leaves are well coated. Scatter over the baking sheet and roast for 18–20 minutes until crisp. Season with salt and pepper and scatter with the sesame seeds.

    Make the pesto. Toast the pumpkin seeds in a small frying pan/skillet over a medium heat for 2–3 minutes until golden. Cool and put in a food processor with the rocket/arugula, garlic, oil and a little salt and pepper. Blend until smooth. Make the whipped feta. Place the ingredients in a blender and purée until really smooth.

    Heat a ridged stovetop grill pan until hot and cook the courgette/ zucchini slices for 2–3 minutes on each side until charred and tender. Cut the rolls in half and lightly toast the cut sides under the grill/broiler. Fill the rolls with the courgette/zucchini slices, whipped feta, pesto and some of the crispy kale. Serve at once with the remaining crispy kale on the side.


    elotes corn on the cob


    This Mexican street food pairs well with any kind of burger. Cotija is a hard, crumbly Mexican cheese, but parmesan or ricotta works just as well.


    vegetable oil, for brushing

    1 teaspoon chilli/chili powder

    ½ teaspoon cayenne pepper

    8 corn on the cob/ears of corn

    50 g/ ¼ cup mayonnaise or unsalted butter

    40 g/ ½ cup crumbled Cotija, Parmesan or ricotta salata cheese

    1 lime, cut into 8 wedges

    serves 8


    Build a medium-hot fire in a charcoal grill or preheat a grill/broiler to medium-high and brush the grill rack with oil.

    Combine the chilli/chili powder and cayenne pepper in a small bowl.

    Grill/broil the corn for about 10 minutes, turning occasionally with tongs, until cooked through and lightly charred. Remove from the grill and brush each ear with 1 ½ teaspoons of mayonnaise or butter. Sprinkle each with a tablespoon of cheese and a pinch of the chilli-cayenne mixture. Squeeze a lime wedge over each corn on the cob/ear of corn and serve.

    Alternatively, remove the corn kernels from the cob after taking them off the grill, and combine the corn with the mayonnaise or butter and the cheese. Top with the chilli-cayenne mixture and a dash of lime juice.


    For more burger and BBQ recipes, check out 101 Burgers and Sliders.

    101 Burgers and Sliders






    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, burger, bbq, recipe for the weekend, vegetarian

  • Posted on June 27, 2017

    Pastrami Reuben with pickles - 4th July recipe

    We couldn't let the 4th of July go by without sharing one of our favorite American classics - the pastrami sandwich. If you're not celebrating this weekend, then make sure you enjoy one of these for your lunch on Tuesday!

    Pastrami sandwich

    Pastrami Reuben with pickles and homemade Russian dressing

    1 ½ cups (12oz) of mayonnaise

    2/3 cup (6 ½ oz) chili sauce

    1/3 cup (2 ½ oz) of sour cream

    2 Tbsp. (60ml) Of horseradish

    1 Tbsp (15ml) of lemon juice

    2 tsp. (2oz) Of sugar

    2 tsp. (2oz) Of Worcestershire sauce

    ½ tsp. ( ½ oz) Of hot sauce

    ½ tsp. ( ½ oz) Of paprika

    1 dill pickle, chopped

    1 green onion, chopped

    salt and pepper to taste

    1 1/3 cup (1 can) of sauerkraut, drained and squeezed of moisture

    8 slices of rye bread

    8 slices of Provolone cheese

    1lb (16oz) of pastrami, shaved and cut

    salted butter, softened

    Makes 4


    To make the Russian dressing: combine the mayo, chili sauce, sour cream, horseradish, lemon juice, sugar, Worcestershire sauce, hot sauce/wing sauce, paprika, pickles and green onions in a food processor until it is combined. Season with salt and pepper to taste. Refrigerate.

    Build the sandwich: mix half of the Russian dressing with the sauerkraut. Place one slice of cheese on a piece of rye bread. Pile the meat on the cheese and top with another slice of cheese, the sauerkraut mixture and a second piece of bread. Butter the outside of the sandwiches. Heat a griddle pan over low-medium heat.

    Add the sandwiches and grill for about a two to three minutes per side, until the cheese has melted. Serve with hand-cut french fries, pickles and extra Russian dressing on the side.


    For more naughty but nice recipes, check out Dirty Food by Carol Hilker.

    dirty food by Carol Hilker





    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with 4th july, independence day, recipe, pastrami

  • Posted on June 22, 2017

    Fig and honey ricotta cheesecake recipe

    We are feeling the summer vibes this week, so we turned to our lovely book The Mediterranean Table for our recipe for the weekend. Using ricotta makes for a pleasantly light-textured cheesecake, combined with figs and honey to give that Mediterranean flavour. Serve it for dessert or enjoy it with coffee as a mid-morning treat.

    Fig and honey cheesecakeFig and honey ricotta cheesecake


    150 g/5 oz. digestive biscuits/ graham crackers

    50 g/3 ½ tablespoons butter, melted

    750 g/3 cups ricotta cheese

    2 eggs

    2 tablespoons runny honey

    1/2 teaspoon orange flower water

    40 g/1/3 cup plain/all-purpose flour

    6 fresh figs, halved

    20-cm/8-in. loose-based cake pan

    SERVES 6


    Preheat the oven to 180°C (350°F) Gas 4.

    Using a rolling pin, crush the biscuits/ crackers into crumbs. Use a large bowl to mix the crumbs with the melted butter. Next, press this mixture firmly and evenly into the cake pan to form a base.

    In a separate large bowl, mix together the ricotta and eggs. Stir in the honey, orange flower water and flour. Spoon the ricotta mixture evenly across the biscuit base. Now, press the halved figs, skin-side down, into the ricotta mixture.

    Bake the cheesecake in the preheated oven for 50 minutes to 1 hour until set.

    Remove the pan from the oven and cool, then cover and chill until serving. The cheesecake will keep for a few days, covered, in the refrigerator.


    For more summer recipes, check out The Mediterranean Table.

    The Mediterranean Table





    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with baking, recipe for the weekend, sweet, summer

  • Posted on June 15, 2017

    Beer Soda Bread recipe

    Granted, dad's can be tricky to buy for, so this Father's Day, why not bake something for him instead? But we're not thinking cupcakes, we're thinking a delicious loaf of beer soda bread, especially as the 15th of June is National Beer Day!

    We've included the recipes for a sweet and a savoury version, so whether you're making bacon and eggs for breakfast in bed, a killer sandwich for a special lunch or simply toasting and covering with jam, this loaf is the perfect way to say 'thanks dad!' this weekend!

    beer soda breadBeer Soda Bread

    Soda bread is the quickest and easiest loaf to put together if you want some bread to go with dinner or, even better, to go with cheese and meats. The basic recipe is also ideal for experimenting with different beers and other ingredients, especially as it’s a forgiving loaf that doesn’t need the same kind of care as a yeast-risen bread. I have two favorite versions: one savory (Cheese, Onion, and Porter) and the other sweet (Dried Fruit and Dubbel).


    2 cups (250g) wholewheat (wholemeal) flour, plus extra for dusting

    1 teaspoon salt

    1 teaspoon baking soda (bicarbonate of soda)

    1 tablespoon honey

    2⁄3 cup (150ml) beer

    1⁄3 cup (100ml) buttermilk or natural yogurt

    Plus your selection of additional ingredients (see below)

    Preheat the oven to 400ºF/200ºC/Gas 6.

    Makes 1 loaf


    Mix all the dry ingredients in one bowl and all the wet ingredients in another. Then pour the wet ingredients into the dry ones, and mix together well, eventually using your hands to form the mixture into a bread dough.

    Knead the dough for a few minutes on a floured work surface, shape into a round loaf, and place on a baking tray. Score a large cross in the top of the loaf. Bake in the oven for around 45 minutes. To check if the bread is ready, turn the loaf over and tap the base—if it’s done, it’ll sound hollow.


    Recipe Variations...

    Cheese, Onion, and Porter

    Add 3/4 cup (75g) grated Cheddar cheese to the bread dough (reserving some to sprinkle on top of the loaf). Use some Porter for the beer element. Finely chop some rings of red onion and arrange them on top of the loaf before baking. Finally, sprinkle with a few sprigs of rosemary to serve.

    Dried Fruit and Dubbel

    Into the dough, add 1/2 cup (75g) of mixed dried fruit and a teaspoon each of ground cinnamon and ground nutmeg. Use a Belgian Dubbel as the beer. Sprinkle some brown sugar over the top of the loaf before baking.


    For more beer inspired recipes, check out Cooking with Beer by Mark Dredge.

    Cooking with Beer by Mark Dredge







    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with bread, baking, recipe for the weekend, recipe, gift ideas, father's day

  • Posted on June 9, 2017

    Crab, chilli & lemon pasta recipe

    This is such a simple dish, but special enough that you could easily serve it at a dinner party! Second to the carbonara, this is the other most popular pasta served at Laura Santtini's restaurant. This recipe is loved because it is light, clean, fresh and super tasty.

    Crab Linguine pasta secrets

    Crab, chilli & lemon pasta

    200 g/7 oz. dried pasta

    200 g/7 oz. cooked picked white crabmeat*

    a handful of flat leaf parsley

    4 tablespoons extra virgin olive oil, plus extra if needed

    grated zest and freshly squeezed juice of 1 lemon

    2 garlic cloves, squashed, peeled and halved lengthways

    1 red chilli/chile, deseeded and finely chopped

    salt and freshly ground black pepper

    * You can use half white crabmeat and half brown for a fuller crab flavour.

    SERVES 2


    Cook the pasta in a pan of salted boiling water according to the packet instructions.

    Meanwhile, combine all the remaining ingredients in a bowl. This is a fairly loose sauce; therefore add extra olive oil if it is too dry and season with salt and pepper.

    Drain the pasta but keep a cup of the cooking water.

    Tip the hot drained pasta back into the pan, add the crab mixture and a small splash of the retained pasta cooking water. Toss with gusto until creamy and well combined.

    Serve immediately.

    TASTY TOPPER Diced avocado and mango


    For more delicious pasta recipes, check out Laura Santtini's Pasta Secrets.

    Laura Santtini's Pasta Secrets




    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, recipe for the weekend, quick, pasta, seafood

  • Posted on May 31, 2017

    Piña Colada recipe

    Hello June! We admit that we may be a little early, but we couldn’t resist sharing with you this recipe for a summer cocktail classic from The Curious Bartender’s new book, Rum Revolution…

    Pina Colada Rum Revolution

    If it were possible to bottle the concentrated flavour of a holiday by the beach, it would probably taste something like a Piña Colada. Little wonder that sunscreen manufacturers borrow the classic combination of pineapple and coconut to aromatize their products. Hell, the Piña Colada even looks like a holiday, and a lazy one at that – quietly content as it wallows in its cool and gloopy state, all ludicrous in its bulging proportions and ostentatious garnishing. If Piña Colada were a vehicle, it would be a carnival float. If it were a person, it would lounge by the pool in a skin-tight, leopard-print swimming thong to match its day-glow tan and moustache. There are only two types of people in the world: those who love a Piña Colada, and those who don’t admit to loving them.

    The good news is that it’s laughably easy to make, and requires only three ingredients (rum, coconut milk and pineapple juice), along with ice and a blender. Of course, if you have access to a “slushy” machine, all the better. That’s how they make them these days at Barrachina, in San Juan, Puerto Rico, where the drink was purportedly invented. Hordes of tourists rock up to this joint every day, and the staff rapidly churn out the cocktail at the peculiarly exacting price of $7.81 (£6.30) a piece. The drink’s inventor – Ramón Portas Mingot – created it at Barrachina in 1963, although that recipe also included condensed milk. Like most drinks, the claim is contested, by another Ramón as it happens: Ramón Marrero. He was allegedly working at San Juan’s Caribe Hilton in 1954 when he created the drink. One thing that both gentlemen can agree on is that the inventor was called Ramón.

    The creation of the drink was only made possible thanks to the arrival of the Coco López brand of coconut cream, launched in Puerto Rico in 1948. The Piña Colada is now the national drink of Puerto Rico and is celebrated on National Piña Colada day, on July 10. The classic Piña Colada formula calls for light rum, pineapple juice and cream of coconut. It’s too sweet and too light on the rum to my tastes, so I suggest using a combination of light and dark rums, and cutting back on the pineapple slightly.

    For bonus points, you can “pimp your piña” by popping the sealed can of coconut milk in a pressure cooker set to maximum temperature for an hour or so. This kickstarts Maillard (browning) reactions, as the sugars and enzymes go to work on each other, which results in a toasted, biscuity, almost buttery, coconut milk that makes the normal stuff seem bland. Don’t skimp on the pineapple juice, make sure you buy the best stuff you can find and sweeten according to your taste, which for me means barely sweetening at all.

    Piña Colada

    25 ml/1 fl . oz. Don Q Cristal White

    25 ml/1 fl . oz. Bacardi 8-year-old

    50 ml/1.⁄ 2/3 fl . oz. Pressure-cooked coconut milk (can be substituted for the regular stuff)

    60 ml/2 fl . oz. pressed pineapple juice

    10 ml/2 teaspoons lime juice

    0.5 g/pinch of salt

    Add all the ingredients to a blender along with 100 g/3 ½ oz. of ice (per serving). Blitz it for a good 30 seconds, or until it’s silky smooth and lump-free. Serve immediately in a hurricane glass (you know the one, it’s like an elongated wine glass with a short stem).


    This extract and recipe is from The Curious Bartender's Rum Revolution by Tristan Stephenson.

    Rum Revolution by Trsitan Stephenson

    Photography by Addie Chinn ©Ryland Peters & Small








    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with drinks, recipe for the weekend, cocktail, summer

  • Posted on May 25, 2017

    Smoky pork belly with mustard slaw recipe

    Whether there’s rain or shine, we’ll be getting our summer BBQ spirit on this weekend with this pork belly and mustard slaw recipe! If you’re looking for something a bit more special than your normal burger and hot-dogs, this is sure to impress, plus it’s a perfect recipe to make in advance if you have lots of guests. The smoky sauce it is cooked in works well smothered on roast root veg or chicken, and any leftovers taste amazing in a wrap. Although this recipe is cooked in the oven, you could always finish it off on the BBQ for an extra smoky flavour (weather permitting)!

    Pork belly perfectly PaleoSmoky Pork Belly with Mustard Slaw

    4 pork belly cuts (on the bone)

    Mustard Slaw (see below), to serve

    smoky sauce

    1 red onion, roughly chopped

    4 garlic cloves, thinly sliced

    4 heaped tablespoons tomato purée/paste

    4 tablespoons pure maple syrup

    2 tablespoons white wine vinegar

    1 tablespoon black strap molasses or treacle

    2 tablespoons olive oil

    a few dashes of liquid coconut aminos, to taste

    freshly squeezed juice of ½ lemon

    chilli powder and smoked paprika, to taste

    salt and black pepper, to season

    SERVES 4


    Preheat the oven to 200°C (400°F) Gas 6.

    To prepare the pork belly, score the skin and rub sea salt all over. Lay in a roasting pan with the skin facing up, making sure the edges don’t touch the sides or you won’t get proper crackling. Roast in the preheated oven for 20 minutes.

    While the pork is in the oven prepare the smoky sauce. Add all the ingredients to a saucepan and set over low–medium heat. Cook for a few minutes until the onions and garlic are cooked. Then use a handheld electric blender to blend all the ingredients with enough water to bind them together.

    Remove the pork from the oven and baste with the oil that has been released from it. Pour any excess oil out of the pan and reserve for use in another recipe.

    Turn the heat down to 170°C (325°F) Gas 3 and return the pork to cook for a further 20 minutes. Brush the pork with a generous amount of sauce so every ‘rib belly’ is covered but you still have about half of the mixture.

    Cook for 25 minutes more, brushing over with more sauce towards the end. Remove the pork from the oven and brush over a little extra sauce if needed. Keep any remaining sauce in a sterilized glass jar in the fridge. Enjoy the ribs with the mustard slaw on the side or shred the meat off the bone and layer up in a wrap with a mound of slaw on top.

    Mustard Slaw

    1 kohlrabi (or turnip), grated or very thinly sliced

    1 head of broccoli, grated or very thinly sliced

    1 carrot, grated or very thinly sliced

    1 celery stalk/rib, thinly sliced

    ¼ red or white cabbage, grated or very thinly sliced freshly squeezed juice of 1/2 lemon

    olive oil, to drizzle

    1–2 teaspoons wholegrain mustard, to taste

    SERVES 2–4

    Put all of the grated or sliced vegetables in a large mixing bowl and squeeze over the lemon juice. Mix well then drizzle with olive oil and stir in a little mustard. Taste, adding more mustard if you like, season with salt and pepper and set aside. For a creamier slaw use mayonnaise instead of oil.


    This recipe is from Perfectly Paleo by Rosa Rigby

    Perfectly Paleo by Rosa Rigby

    Photography by Mowie Kay ©Ryland Peters & Small




    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, bank holiday, bbq, recipe for the weekend, paleo

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