A whole pork belly plait in a Szechuan pepper and garlic glaze, hung over the Kadai to cook out low and slow, turned sticky with butter and brown sugar and dunked in a soy and chilli sauce. Cooked by SIMON TAYLOR of Surrey Hills Butchers.
A Surrey Hills dry-aged côte de boeuf cooked over the Kadai to 50°C, with a Roquefort and mature cheddar sauce and asparagus turned in beef dripping. SIMON TAYLOR of Surrey Hills Butchers talks the science of dry aging as he cooks: how the same good moulds that ripen his beef put the blue in blue cheese, and how the yeasts in his aging fridge are cousins of the ones brewing the beer next door.
