Pork Loin, Date Relish

Pork Loin, Date Relish

This date and pineapple relish is the perfect match for roasted pork loin. The addition of pineapple, basil and resting juices together with a little red wine vinegar make this relish truly delicious!

A quick midweek supper which is great served with a crunchy salad dressed with honey mustard.

Pork Loin, Date Relish
Serves 4


For the Pork: 800g Pork Loin (Cut in half lengthways), 3 Garlic Cloves, Olive Oil, Sea Salt

For the Relish: 100g Dates (Stoned and Finely Chopped), 50g Fresh Pineapple (Finely Diced), 12 Basil Leaves (Finely Chopped), 2tsp Fresh Parsley (Chopped), 3tbsp Fresh Orange Juice, 2tsp Red Wine Vinegar, Sea Salt, Reserved Resting Juices


1) Preheat the oven to 220c. Season the pork loin liberally with sea salt. Place a griddle pan over a high heat and add a little olive oil. Sear the pork for 2 minutes on each side and then transfer to the oven with the garlic cloves. Cook until an internal temperature of 60c is reached or until the pork is cooked through (around 20-30 minutes).

2) Meanwhile, make the relish. Combine the dates with the pineapple, basil, parsley, orange juice and red wine vinegar and season to taste with sea salt. Set aside.

3) When the pork is cooked, remove from the oven and place in a shallow dish. Cover and allow to rest for 10-15 minutes. Once rested, pour the resting juices into the relish and mix well.

4) Slice the pork and serve with a good amount of relish.



Bajan Beef Curry

Bajan Beef Curry

A vibrant sweet and sour curry packed full of caribbean flavour! Fresh pineapple cuts through the heat of cayenne and scotch bonnet whilst diced potato adds bulk.

Using diced rump steak ensures the curry cooks quickly and the meat is super tender. This curry is best served with spiced rice and rotis.

Bajan Beef Curry
Serves 4


For the Curry Powder: 4tsp Cumin Seeds, 4tsp Coriander Seeds, 3tsp Fenugreek, 3tsp Ground Turmeric, 2tsp Ground Allspice, 2tsp Cayenne Pepper, 4 Cardamom Pods

For the Curry: 800g Diced Steak, 2 Potatoes (Peeled and Diced), 1 Large Onion (Sliced), 2 Garlic Cloves (Crushed), 1 Beef Tomato (Diced), 1/2 Scotch Bonnet Chilli (Diced), 125ml Vegetable Stock, 250ml Coconut Milk, 2 Cinnamon Sticks, 2 Star Anise, Juice + Zest 1 Lime, 1tsp Cracked Black Pepper, 1/2 tsp Sea Salt, 1/2 Pineapple (Diced), 6 Spring Onions (Chopped)


1) Firstly make the curry powder by dry frying the spices for 1 minute. Transfer to a spice grinder and grind to a fine powder. Combine with the diced beef and allow to marinade for at least 4 hours in the fridge.

2) Heat a little oil in a large casserole over a high heat. Brown the diced beef in batches until well browned – set aside. Fry the onions and garlic in a little oil over a medium heat for 5 minutes until soft. Return the meat to the casserole dish.

3) Add the diced tomato, cinnamon stick, star anise, diced chilli, black pepper, coconut milk and vegetable stock. Bring to the boil and reduce the heat to a light simmer. Cook, uncovered for 1/2 – 2 hours or until the meat is tender.

4) 30 minutes before the end of cooking add the diced potato and continue to cook. Before serving stir in the diced pineapple, spring onion, lime juice and zest and season to taste with a little salt.


Pork with Pineapple, Lime and Chilli Sauce

Pork with Pineapple, Lime and Chilli Sauce

Forget Chinese takeaway – this is real sweet and sour pork! The usual glutinous and sickly sweet sauce is replaced by one which is spicy and vibrant with a big kick of fresh lime.

Pork fillet is rolled in a blend of crushed peanuts and Chinese five spice before being roasted in the oven. The nuts offer great texture whilst the anise note of the five spice works perfectly with the sweet and sour sauce.

This dish is great paired with egg fried rice and steamed pak choi.

Pork with Pineapple, Lime and Chilli Sauce
Serves 4


For the Pork: 2 Pork Fillets (Fully Trimmed), 75g Plain Peanuts, 3tsp Chinese Five Spice, 1tsp Sea Salt, 2tbsp Groundnut Oil

For the Sauce: 260g Tinned Pineapple (And Juice), 75ml Fresh Pineapple Juice, 2tbsp Dry Sherry, 1tbsp Soy Sauce, 3 Limes (Juice and Zest), 1/2tsp White Pepper, 1 Red Chilli (Sliced), 2tsp Cornflour (Mixed with Water)


1) Pre heat the oven to 200C. Crush the peanuts together with the five spice and salt in a food processor to a fine crumb. Roll the pork fillets in the crumb – ensuring they are well covered.

2) Place a large frying pan over a high heat. Fry the pork fillets in the groundnut oil for 2-3 minutes each side until sealed (ensure the nuts do not burn). Transfer the pork to the oven and cook for around 25 minutes or until cooked to your liking.

3) Meanwhile make the sauce. Place all of the ingredients except the chilli and cornflour in a blender and blend until smooth. Pass through a sieve into a saucepan and place over a medium heat. Allow the mixture to boil for 5 minutes before adding the sliced chilli. Slowly thicken with cornflour whilst over a low heat until the sauce reaches the desired consistency. Check the seasoning (white pepper and soy sauce) and keep warm.

4) When the pork is cooked, remove from the oven and allow to rest for 10 minutes. Slice the pork and serve with a generous amount of sauce.


Bajan Pork

Bajan Pork

This recipe was passed to me when I was younger by a fantastic cook in Barbados and is very close to my heart. Best kept for a gloomy day when you are in need of a little cheer – one bite and you could be forgiven for thinking you are back on holiday!

A marinade of Bajan rum, fresh pineapple, lime juice and spices ensures the pork is super tender and juicy and makes a terrific sauce. Served here with saffron rice infused with some whole cinnamon and cloves this recipe is a true delight and is the perfect excuse to use my favourite drink: Mount Gay Rum!

Bajan Pork

Bajan Pork
Serves 2

1 Pork Fillet (Fully Trimmed)
1/2 Whole Pineapple (Peeled, Cored and Diced)
1 Tbsp Dark Soy Sauce
1 Tbsp Light Brown Sugar
1 Tbsp Bajan Hot Pepper Sauce
Juice 1/2 Lime
A few Thyme Sprigs
1 Clove Garlic (Chopped)
1 Tsp Sea Salt
3 Tbsp Bajan Brown Rum


1) Mix together the marinade ingredients in a shallow tub. Add the pork, cover and place in the fridge to marinade overnight.

2) Preheat the oven to 190C. Place an oven-proof griddle pan over a high heat. Fry the pork in a little vegetable oil for 2 mins each side to achieve a good sear. Spoon over 1/3 to 1/2 of the marinade and transfer to the oven to finish cooking – which should take around 10 – 15 minutes (60C internal temperature).

3) Five minutes before the pork has finished cooking spoon over the rest of the marinade. Once cooked, remove from the oven and allow to rest for 10 minutes. Carve the pork and serve with saffron rice.

Best served with a cold beer or glass of rum – enjoy!


Scallop, Pineapple, Cauliflower, Chive


Scallop with Pineapple, Chive Oil and Caramelised Cauliflower Purée.

Up until about a year ago I was obsessed with scallops – ordering them everywhere I went. But it was all too much of a good thing and I quickly went off them. Flicking back through the pages of Momofuku I stumbled across a dish of raw scallop with dashi and pineapple. Distaste aside, I knew this was the basis of a cracking little canapé.

Fearing I may be throwing myself in at the deep end by serving the scallop raw and with a shortage of dashi, I paired seared scallop with finely diced pineapple, chive oil and a little caramelised cauliflower purée. The slight tartness of the pineapple cutting through the sweetness of the scallop and cauliflower – a little smoked Maldon sea salt perfectly enhances the flavour of the scallop.

When cooked well the scallop is a glorious thing, but consume one which has been under or over cooked and you may well be put off for life. The secret is to sear them in a screaming hot pan to achieve a good crust on the outside, flipping them after only 30 seconds to 1 minute – anything more and you risk them being overdone.

Served in the shell, this makes a fantastic canapé but would scale up well for a starter or main.

Scallops, Pineapple, Cauliflower, Chive
Makes 6 Canapés

6 Fresh Scallops
1/2 Pineapple Finely Diced
1 Small Bunch Chives
75ml Rapeseed Oil
1 Cauliflower into Florets
25g Butter
50ml Milk
Lemon Juice
Smoked Maldon Sea Salt
White Pepper


1) To make the cauliflower purée: Par-boil the cauliflower and pat dry. Melt the butter in a large frying pan and sauté the cauliflower for 10 minutes or until golden brown. Transfer to a blender and blend with the milk to form a smooth purée. Pass through a fine sieve. Season to taste with salt and a little white pepper and keep warm.

2) To make the chive oil: Combine the chives and rapeseed oil in a small blender or spice grinder. Pulse until smooth and well combined.

3) Heat a little olive oil in a large pan and sear the scallops over a high heat for 30 seconds to 1 minute each side. Meanwhile, combine the chopped pineapple with a little lemon juice.

4) To serve: Place the scallop on top of the cauliflower purée, spooning a little chive oil and chopped pineapple on top and around the scallop. Sprinkle with a little smoked sea salt to finish.