Pork

Preserved lemon can be bought in delis and some supermarkets. Remove and discard the flesh then wash and dry the rind before chopping. Note

Can use leftover roast pork or chinese barbecued pork. Note

If japanese curry powder is unavailable, any mild flavoured curry powder can be used. Note

This tomato chilli jam is deliciously versatile ­use it as a condiment in sandwiches, to pep-up stir-fries or as a glaze for chicken, fish or lamb fillets or skewers. Note

Some butchers sell a pork and veal mince mixture; you could buy 500g of this, if it’s available. Note

Also goes well with grilled pork sausages; barbecued veal steaks; pan-fried chicken breasts. Note

Delicious sweet and spicy Asian-style ribs are great for summer barbecues and dinner parties.

Sprinkle with nuts, season to taste. Note

If you have time, the pork mixture at the end of step 1 can be marinated for a few hours or overnight in the fridge. Note

Ask your butcher to score the rind, 1cm apart, across the pork in the same direction as you will slice, to make carving easier. Note

American-style pork spareribs in a rich and delicious plum and star anise marinade with a light Asian-style pear, ginger and chilli salad.

Ask the butcher to cut the rib racks into pieces that will fit your slow cooker. Note

Italian sausages are coarse pork sausages generally sold in plump links. They are usually flavoured with garlic and fennel seed or anise seed and come in two styles, hot (flavoured with thai red chilli) and sweet (without the added heat). They are available from speciality butchers and delicatessens. Note

The king of curries, the fiery Indian vindaloo, is from the former Portuguese colony of Goa. The name is derived from the Portuguese words for vinegar and garlic, the dish’s primary ingredients. Jars of vindaloo paste are available in supermarkets, however, some commercially prepared curry pastes can vary in heat and flavour. Add less than […]

The pork neck can be marinated in the glaze the day before. The pork and potatoes can be roasted in an oven at 180°C/350°F. Note

Harissa is a North African paste made from dried red chillies, garlic, olive oil and caraway seeds; can be used as a rub for meat, an ingredient in sauces and dressings, or eaten as a condiment. It is available from Middle Eastern food shops and some supermarkets. Note

Tender pork fillet wrapped in sage and prosciutto and served with creamy potato mash and green beans.

A sweet, sticky and delicious Asian-style pork and plum stir-fry from Australian Women's Weekly.

Generally the meat filling and lettuce leaves are served separately; guests fill and roll their own lettuce leaves. Note

This is often the hottest dish on a restaurant menu - you may need milk or lassi (yogurt drink) to counteract the "chilli burn".

The perfect Asian starter dish; homemade spring rolls.

A quick and easy pork dish with a sweet and salty Asian coleslaw by Australian Women's Weekly.

Reserve some of the feathery fennel fronds to sprinkle over the soup at serving time. Note

Some butchers sell a pork and veal mixture. If itis not available as a mixture, buy half the amount as pork mince and half the amount as veal mince. Passata is available from most supermarkets. If you can’t find it, use pureed canned tomatoes instead. You can freeze this dish in an airtight container for […]

Some butchers sell a pork and veal mixture, this is fine to use here,­ buy 625g. Note

Sopressa, a salami from the north of Italy, can be found in both mild and chilli-flavoured varieties. If you can’t find it easily, you can use any hot salami, but the taste won’t be exactly the same. Note

It’s best to make the broth the day before you eat the soup, so that it can chill long enough for the fat to solidify on top. Scoop it away and discard it for a clear broth. Recipe is not suitable to freeze. Note