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    Recipes — oven roast

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    Josh Hartnett's Pork Ramen

    This isn’t a dish for the faint-hearted, but the flavour that you get from carefully making all the different pieces of the puzzle and bringing them together in one beautiful bowlful is really mind-blowing. I hope you enjoy!

    Prep Time

        •    Cook time: 4 hours & 30 minutes, plus marinating
        •    Yield: Serves 6


        •    1 x marinated eggs
        •    1 x Ramen noodles, or 450g dried ramen noodles

    Pork Belly Chashu:

        •    10 g coarse kosher salt
        •    30 ml low-salt soy sauce
        •    20 g soft light brown sugar
        •    750 g higher-welfare pork belly , skin off

    Apple Soffritto:

        •    1 onion
        •    4 cloves of garlic
        •    1 tart green apple
        •    3 cm piece of ginger
        •    canola , or rapeseed oil

    Shoyu Tare:

        •    75 ml sake
        •    75 ml mirin
        •    100 ml low-salt soy sauce


        •    1 litre dashi
        •    1 litre quality organic chicken stock


        •    3 spring onions
        •    1 fresh red chilli


    1. The day before you’re going to cook, make the Marinated eggs and prep the pork. Sit the pork in a tray, sprinkle with the kosher salt and the sugar, drizzle over the soy, then rub all over. Cover and marinate in the fridge overnight.

    2. The next day, preheat the oven to 160ºC/325ºF/gas 3.

    3. Remove the pork from the marinade, brushing off the excess salt and sugar. Place in a snug-fitting roasting tray, cover with tin foil and roast for 4 hours, or until super-tender, reserving the fat from the tray.

    4. Meanwhile, make the Ramen noodles.

    5. For the apple soffritto, peel and very finely chop the onion, garlic, ginger and apple (discarding the core). Place in a pan with the oil on a low heat and fry gently for 45 minutes, or until softened but not coloured, stirring regularly, then remove from the heat.

    6. For the shoyu tare, pour the sake and mirin into a pan and bring to the boil on a high heat. Leave to bubble away for 4 minutes, then reduce the heat to low, add the soy and apple soffritto, cook for an additional 5 minutes, then remove from the heat.

    7. When you’re getting ready to serve, make your broth: bring the stock and dashi to the boil in a large pan, then simmer over a medium heat for 5 minutes. Put a pan of water on to boil for the noodles, then thinly slice the pork.

    8. Get yourself six warm bowls. Spoon 1 tablespoon each of the shoyu tare and reserved pork fat into the bowls, then divide up the broth. Cook the noodles in the pan of boiling water for 45 seconds (or according to the packet instructions), then remove, shaking off any excess water.

    9. Divide between the bowls, using chopsticks to separate, if needed. Top each bowl with slices of pork and a halved marinated egg. Trim and finely slice the spring onions and chilli (deseed if you like), and scatter over the top to finish.

    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/pork-recipes/pork-ramen/

    Duck Breast with Roasted Vegetables and Redcurrant Gravy

    A classic roast duck breast recipe

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 4


        •    3 courgettes
        •    50ml red wine
        •    2 cloves garlic
        •    4 large carrots
        •    Salt and pepper
        •    2 sprigs rosemary
        •    2 tbsps of olive oil
        •    1 small white onion
        •    70g butter, unsalted
        •    2 tsps redcurrant jelly
        •    4 pieces duck breasts
        •    4 medium maris piper potatoes
        •    1 heaped tablespoon gravy granules
        •    1 small tub duck fat or 100ml vegetable oil


    1. Preheat your oven to 200oC, 180oC fan or Gas Mark 6. Peel the potatoes and cut into quarters, place in a pan with cold water, salt and bring to the boil.  Cook until the outside starts to break up then drain, shaking the excess water and creating a sandy surface. Place in a roasting tin with the duck fat or the vegetable oil and the rosemary and cook until crispy (around 30 minutes) in the oven.

    2. Meanwhile peel the carrots and cut into half inch pieces on an angle, slice the onion and crush the garlic and place all the ingredients in a pan. Cover with water and add salt and pepper and 60g of butter then cook until tender.

    3. Slice the courgettes and place in a frying pan with the olive oil, salt and pepper and fry until tender.  Pre heat your oven to 220°C / fan 200°C / gas mark 7 and pat the skin of the duck breast with a kitchen towel to remove excess moisture, score the skin and season with salt and pepper.  Place the breasts skin side down in a cold non-stick frying pan on a medium heat for 6-8 minutes or until golden brown.  Pour off the fat regurlarly and seal the other side for 30 seconds. Place the breasts skin side up on a rack in a roasting tin in the middle of the oven and cook 10 mins rare / 15 mins medium / 18 mins well done.  When the duck is cooked rest the meat in a warm place for 10 mins before serving.

    4. Place the duck breast on a cutting board and put the roasting tin on the hob, mix 300ml boiling water with the gravy and deglaze the roasting tin with the gravy mix, add 50ml of red wine and cook for 5 mins then whisk in a 10g of butter.  Check the seasoning and add redcurrant jelly, divide the roast potatoes, courgettes and carrots onto 4 plates, carve the breast and arrange on the plate. Put the remaining juices from the cutting board into the sauce and divide between the plates.

    This great family recipe is thanks to Gressingham Duck Recipes at https://www.gressinghamduck.co.uk/recipes/duck-breast-with-roasted-vegetables-and-redcurrant-gravy

    Sticky Sausage Baguettes

    Jazz up your bangers with a sweet honey mustard and soy glaze and serve in a French stick sandwich with salad

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 8


        •    1 tbsp oil
        •    3 tbsps honey
        •    8 pork sausages
        •    3 tbsps soy sauce
        •    8 baguettes, to serve
        •    salad leaves, to serve
        •    4 tsps wholegrain mustard


    1. Toss sausages in oil in a roasting tin and roast at 200C/180C fan/ gas 6 for 20 mins until browned.
    2. Mix soy sauce, honey and mustard together. Drain the fat from the sausages and pour over most of the soy mix, coating thoroughly. Return to the oven for 10 mins until sticky. Serve in baguettes with salad leaves and the remaining soy mix.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/2601644/sticky-sausage-baguettes

    Lamb Mini Roast with Balsamic Syrup (lamb leg)

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    2 lamb mini roasts
        •    Few sprigs fresh thyme leaves
        •    2 cloves garlic, peeled and cut
        •    Mashed parsnip and cavolo nero (Tuscan cabbage), to serve

    Balsamic Syrup:

        •    ½ cup brown sugar
        •    ½ cup balsamic vinegar


    1. Preheat the oven to 220ºC. Rub the cut garlic cloves over the lamb, brush with a little oil, sprinkle with thyme leaves and season with salt and pepper.
    2. Sear in hot pan to brown and finish in the oven for 20 minutes for medium rare.
    3. Remove lamb, cover loosely, rest lamb for 10 minutes before serving. Slice the lamb against the grain and drizzle with the Balsamic syrup.
    4. To make Balsamic syrup: Combine the balsamic vinegar and brown sugar in a small pan, slowly bring to the boil, stirring constantly. Reduce the heat and simmer for 5 minutes until thickened and syrupy.
    5. Served with mashed parsnip and cavolo nero (Tuscan cabbage).

    This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/lamb-mini-roast-with-balsamic-syrup/#

    Roasted Duck Breast with a Red Wine Sauc

    This roasted duck breast recipe is a rich and indulgent meal for two – the rich red wine sauce intensifies the succulent duck breast.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 2


        •    200ml red wine
        •    1 lemon, zested
        •    1½ tbsp olive oil
        •    ¼ tsp ground cumin
        •    1 tbsp redcurrant jelly
        •    100g fine green beans
        •    2 cloves garlic, crushed
        •    280g duck breasts, scored
        •    400g Jersey royal potatoes
        •    3 sprigs fresh rosemary, leaves picked and chopped


    1. Preheat the oven to 200ºC/gas mark 6. Toss the potatoes in a roasting tin with 1 tbsp oil, 1 sprig of rosemary and the lemon zest. Roast for 20 minutes. Meanwhile, mix the remaining rosemary and oil together with the cumin and garlic to make a marinade.
    2. Heat a frying pan over a high heat. Add the duck, skin side down. Reduce the heat and fry for 6-8 minutes until crisp. Turn and cook for 5 minutes. Brush with the marinade, then remove and transfer to the tray in the oven. Roast with the potatoes for 10 minutes.
    3. Meanwhile, pour the wine into the pan used to cook the duck and mix in the jelly. Simmer for 5 minutes. Cook the beans in a pan of boiling water for 3 minutes. Drain.
    4. Slice the duck and serve drizzled with the red wine sauce and the veg on the side.

    This great family recipe is thanks to Sainsbury's Recipes at https://recipes.sainsburys.co.uk/recipes/main-courses/roasted-duck-breast-with-a-red-wine-sauce