Last Friday, a rack of baby pork ribs. Salt and pepper then lightly browned in a grill pan. Dusted with a dry rub of garlic, parsley and lemongrass then into the oven for 90 minutes at 120 degrees C.

Moist but slightly underdone and not quite crisp on the outside.

Served with roasted lady’s fingers (first sauteed with chilli, garlic and onions) and a confit of garlic mushrooms (shiitake and oyster).