Claire Aldous

3 weeks ago | dish.co.nz | Claire Aldous

Preheat the oven to 150°C regular bake. Season the ribs all over with salt and pepper. Heat the oil in a large lidded ovenproof pot and sear the ribs until well browned. Do this in batches if needed. Transfer to a plate. Don’t wash the pot. Add all the remaining ingredients to the pot, except the stock, and stir together, smooshing the peanut butter until everything is well combined. Stir in the stock and add the ribs and any resting juices to the pot. Season with salt and pepper then bring to the boil.

3 weeks ago | dish.co.nz | Claire Aldous

EQUIPMENT: Lightly grease a 20cm fixed-base cake tin and line the base and sides with baking paper. Preheat the oven to 180°C regular bake. BASE: Put the butter, sugar, vanilla and cinnamon in a small pot and heat until the butter is melted. Bring to the boil then cook for 1 minute, stirring constantly. Tip into the tin and tilt to evenly cover the base. Cool for 5 minutes. Arrange the apple slices, overlapping in the base (pack them tightly together as they will shrink on cooking).

3 weeks ago | dish.co.nz | Claire Aldous

Preheat the oven to 190°C fan bake. Put the pumpkin on a baking tray, toss with oil and season well with salt and pepper. Roast for about 25 minutes or until tender but still holding its shape. Heat a little oil in a frying pan and cook the salami for a couple of minutes until crisp and a little frizzled around the edges. Drain on kitchen towels and set aside. RISOTTO: Heat the oil and butter in a large pot, add the onion, salami, garlic, thyme and paprika and season well.

3 weeks ago | dish.co.nz | Claire Aldous

Preheat the oven to 160°C fan bake. Cook the pasta in a large pot of well-salted boiling water for 2 minutes less than the packet instructions. Drain well and spread out on a plate to cool until warm. Whisk the cream, milk, eggs, parmesan, pepper, salt, garlic, zest and the rosemary together in a large bowl. Combine the mozzarella and gruyère then stir three-quarters of it into the cream mixture. Add the pasta and stir until every strand is coated.

2 months ago | dish.co.nz | Claire Aldous

Using a very sharp knife or box cutter, score the skin of the pork belly at 1cm intervals but don’t cut down to the meat. Turn the pork meat-side up and rub the wine into the meat. Combine all the spices and sugar together and rub into the meat. Place on a plate, skin side up and refrigerate for 24 hours, uncovered, to dry out the skin. TO COOK: Season the meat side with sea salt.