“Slow-cooked Pork Belly with Radicchio” from “Gino’s Italian Escape”

Tom: Oh my goodness, this smelt amazing!

Kirstin: That is the beauty of slow roasting pork, isn’t it? Last year I burnt some pork while slow roasting it, so I was super careful this year and took it out much earlier than the recipe said. I didn’t trust our oven not to burn it.

Tom: I think you could have kept it in longer as the fat might have rendered more.


Kirstin: Good point! I shall leave it for longer next time.

Miles: Nom!

Ella: It tastes really good with the bread too.

Kirstin: Oh yes, I also had a go at making fougasse, but that’s another story…

“Slow-cooked Pork Belly with Radicchio” from “Gino’s Italian Escape”

“Pork belly, Radicchio and Hazlenuts” from “Polpo”

Kirstin: I was lucky to have Tom cook this for me on Mother’s Day. I ran out of steam after cooking the cake and focaccia in the morning.

Tom: It was very easy to cook. I loved the crackling!

Kirstin: You always love the crackling! We used fewer hazelnuts than they recommended. And they went incredibly well with the simple salad and dressing.

Tom: I’m going to make this again!

Kirstin: Be my guest! I’ll definitely eat it!


“Pork belly, Radicchio and Hazlenuts” from “Polpo”

“Venetian Stew” from “Nigellissima”

Anna: I knew this was going to be yummy.

Peter: Why?

Anna: Because it is beany and pancetta-y, salty and a bit sweet. What I didn’t realise was how quick and easy it was going to be.

Peter: You did russle it up pretty quickly. It’s perfect for a cold autumn night.

Anna: Monster portions though! You will have plenty for lunch tomorrow while I’m out.

Peter: I’m happy with that. How did you manage to stop the polenta from going hard immediately?

Anna: Another Nigella tip. She increases the normal proportions of water to polenta in this recipe to ensure it stays soft and creamy. Genius. I would like this again.

Peter: That’s good, as so would I.

“Venetian Stew” from “Nigellissima”