I like to serve this with a Mediterranean inspired mix of roasted vegetables such as peppers, red onions, garlic and courgette. I finish the veggies with seasoning a splash of sherry vinegar, olives, capers, chopped herbs and chuncks of ciabatta or focaccia that have been drizzled with a little olive oil and roasted with the pork so they soak up all the juices- delish!
This starter is full of flavour and goodness. Choose an oily fish from a good source.
Angela uses frozen broad beans for this recipe as it is so much easier to get the skins off. If you have fresh broad beans, blanch them first and then cool under cold water so the skins wrinkle and then remove them.
This sauce is full of flavour and bright in colour. Serve with the arancini balls for a lovely Summer lunch.
The key to making arancini is to ensure that your stock is full of flavour when making the risotto base.
We used our gas Weber barbecue for this recipe as it gives the meat a lovely charcoal flavour but you can also cook the skewers of marinated meat in a hot oven.
This works beautifully with the Chicken Tikka recipe from this month’s Saturday Kitchen and Lunch Club.