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Ossobuco alla Milanese

Marinate overnight in soy sauce, Mirin and water (I added honey and garlic too), then cook at 130 for 3 hours (rind down, in the marinade), before flipping and cooking for 1 additional hour. Before serving, slice and grill at 200 for 5 minutes or so. Also had to trim off the spare ribs, which made excellent slow cooked barbecue ribs!

Keep the trotters at a rolling boil for 12hrs until the broth becomes milky/creamy, season to taste, then add noodles, spring onion, egg, and slow cooked pork belly (or any other toppings you might like!)

Collect the top cream every time you boil milk, keep collecting and keep in the freezer until you have collected enough to make butter, then bled the cream and squeeze out fresh butter

Grate 3-4 carrots, 1 kg milk, 1/4 cup of washed , soaked rice add in a pan and cook on low to medium heat for 20-35 minutes or until carrots are tender and rice almost mashed up and reduced the milk by cooking. In the last 10 minutes add 1/2 cup sugar or according to the taste, add green cardamom or a pinch of ground , powder , chopped almonds, pistachio, and any nuts you like to add during cooking and sprinkle on top at the end when dish out, serve hot or cold , however for better taste serve chilled. Total cooking time 35-50 minutes, low calorie and healthy option.

Trim any hard fat from the top of the rib racks and remove the membrane from the bottom of the ribs. Then lightly cover in hot sauce and sprinkle generously with a dry rub made of salt and cracked black pepper. Smoke over your choice of wood (I used applewood) at around 225°F, after three hours spritz periodically (every 45mins) with water or red wine vinegar and test for tenderness. The meat should jiggle and you can use a toothpick to prove the meat, when it is done it should feel like pushing the pick into melted butter. This process took about 10 hours on the smoker. Remove from thes moker, wrap in foil or baking paper, cover in a dish cloth and allow to rest for an hour.

2tbs olive oil, fresh rosemary 6 cloves of garlic dried or fresh mint sea salt and black pepper. Blend to paste rub into lamb leave lamb 2 hours Cook fan 170. 2.5 hours Use meat thermometer to test if cooked. Rest lamb before carving .