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OSSO BUCO Alla Milanese Serves 4 4 Slices of shin of veal with bone marrow Flour 50gr butter 125ml dry white wine 225gr tomatoes peeled and chopped (or can of chopped) Meat stock S & P For the gremolata 4tbsp finely chopped parsley 1tbsp finely grated lemon rind 1 small clove of garlic crushed 1 anchovy finely chopped optional Coat the meat in flour and brown in butter on both sides. Add the wine and simmer for 10 mins, add toms and stock to cover season and cook with lid on for 1.1/2-2 hours, stirring occasionally to make sure it does no stick until meat is coming away from the bone. Add stock to keep meat covered, they sauce should be thickish at the end. Place a little gremolata on each piece and cook for a minute or so and serve with Risotto Milanese.

Soy sauce, mirin, sake, demarrara sugar, ginger, garlic, spring onion. Cinnamon stick (optional) star anis (optional) bay leaf (optional). Boil sauce until sugar has dissolved. Flambé to burn off alcohol from the sake. Place seared pork belly into sauce. Simmer for 30-40mins. Allow to cool completely. Place into zip lock bag with sauce to and allow to marinate for 24hours.

Chicken carcass, pork stock bones, chicken feet, pigs trotters, garlic, ginger, spring onion. Simmer on low heat for 8-12hours. Final stage adjust seasoning and water to taste.

Burgers 30 mins 190 ° fan oven. Take out and wrap with the cheese and sauce inside, place back in oven for a 5 more minutes.

Cut potatoes to your preference, steam for 10 minutes. Then place in a pan with hot oil of your choice on 200°fan for 50 minutes stir after 25 minutes. Done.

Gavin Webber's Brie cheese recipe

Recipe by Gavin Webber on YouTube

Ingredients: 2 kg pork bones 1 kg femurs, split to expose marrow Note: For a fun twist, roast 1-2 lbs of the bones, and skip blanching them in steps 2-3. Color will be more than fine here. .4 lbs fatback Optional aromatics: ½ onion, 6 garlic cloves Steps: The night before, or at least 6 hours prior to cooking, soak your neck bones and femurs in water in a cold, non-reactive vessel. I use a big Tupperware container. (Technically this is optional, but I find the resulting tonkotsu is whiter in appearance). When ready to cook, add your neck bones and femurs to a pot with fresh water. Bring to a boil, then down to a simmer, and skim the scum that rises to the top of the pot. Do this for 15-20 minutes, or until little scum is rising. The scum goes through several phases here, you’ll know when the scum is pretty much done rising up. This blanch is integral for a white tonkotsu, don’t skip it, and don’t end it prematurely. Strain the bones from the blanching liquid. Discard the liquid. Scrub and clean the bones under running water, removing any black or dirty looking particulate that may be on the outside of the bones or in crevices. Add your now clean bones to a pressure cooker, covering with just enough water. Bring to a boil, then cover, bring to full pressure (15 PSI), and cook under pressure for 2 hours. Fast release the pot, being careful to avoid splashes (if your pressure cooker doesn’t have this feature, regular release is fine). Give the contents a stir, then cover, bring to high pressure again, and cook for 1 hour. Remove pressure and open the cooker. Add in your fatback, give it a stir, bring the contents back to a boil, and cook under pressure for one more hour. Depressurize the pot. Remove the fatback, adding it to a blender. Blend with an appropriate amount of broth until the fatback is completely broken down into a liquid, then add this back to the broth. No chunks here, we’re looking for smooth liquid. If using, add aromatics to the now uncovered broth Cook, uncovered, at a rapid boil, for 45 minutes, or until the broth is opaque, creamy, and to the desired consistency you want. Stir occasionally to prevent scorching on the bottom of the pot. Strain and reserve as needed. Conversely, store in the fridge for up to 5 days, or freeze for several months.