Just One Pot by Bareham Lindsey

Author:Bareham, Lindsey [Bareham, Lindsey]
Language: eng
Format: azw3
Publisher: Octopus Books
Published: 2014-10-12T16:00:00+00:00

When it comes to sausages, always choose ones with a high meat content – at least 70 per cent – the sort now called ‘butcher’s style’. Cured sausage, such as highly seasoned chorizo and pepperoni, is a useful way of using a small amount of meat to inject plenty of flavour into quickly cooked stews, particularly those made with dried beans.

Angostura pork pot

Serves 4 20 minutes preparation: 35 minutes cooking

In Trinidad they splash Angostura – the ‘pink’ in pink gin – into everything and it has an incredible power to ‘lift’ certain foods. Prawns, for example, tomatoes and chicken, and pineapple and banana are all perked up by a last-minute splash of Angostura bitters. I liked its effect so much that I wrote several recipes using it for my Evening Standard column, which inspired Angostura to ask me to write a recipe leaflet. This is one of them, a deliciously different, quick-and-easy mid-week supper for friends. Follow with vanilla ice cream splashed with Angostura. Or grill pineapple slices which you’ve dribbled with Angostura and sprinkled with brown sugar.

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