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Giant Food Store, Dallas, TX (2026)

03/31/2022

Ingredients
4 x 125 g salmon fillets, skin on, from sustainable sources
2-3 teaspoons five spice powder
olive oil
½ a bunch of fresh coriander
½ a bunch of fresh mint
150 g plain fat-free yoghurt
1 cucumber
2 shallots
1 fresh red chilli
1 tablespoon white wine vinegar
1 pinch of sugar
4 corn or flour tortillas

Method
Rub the salmon flesh (but not the skin) with the five spice, a drizzle of oil and a good pinch of sea salt and black pepper.
Heat a non-stick frying pan over a medium heat and place the salmon skin-side down in the pan and cook for 8 to 9 minutes or until nearly cooked through and the skin is crispy.
Flip them over, immediately remove from the heat and allow to finish cooking through in the residual heat.
Save a few coriander sprigs to one side, then pick and finely chop the remaining coriander and the mint leaves. Combine with the yoghurt, and season to taste.
Using a speed-peeler, peel the cucumber into ribbons and place in a bowl. Peel and finely slice the shallots and chilli, then add to the bowl. Sprinkle over the vinegar, sugar and a pinch of salt, and mix with your hands to combine the flavours.
Place a tortilla on each plate and flake over the salmon fillets, including any crispy skin. Add a dollop of the herby yoghurt, the minty cucumber (squeezing out any liquid) and pick over the reserved coriander leaves. Roll up and enjoy.

02/24/2022

Ingredients
3 kg Maris Piper potatoes
16 carrots
12 parsnips
1 bulb of garlic
½ a bunch of fresh rosemary , (15g)

Method
Preheat the oven to 190°C/375°F/gas 5. Peel the potatoes, then scrub, top and tail the carrots and parsnips, cutting any larger ones in half lengthways. Cook in a large pan (or two) of boiling salted water for 8 minutes, then drain in a colander and leave to steam dry. Pick out the carrots and parsnips and put to one side, then give the colander a few light shakes to chuff up the potato edges.

Add 4 tablespoons of olive oil (or turkey fat) to two large roasting trays and season each with sea salt and black pepper. Squash the garlic bulb, then divide the cloves between the trays, along with the rosemary sprigs. Tip in the veg, add a good swig of red wine vinegar and toss to coat. Roast for 40 minutes, then remove from the oven and lightly squash with a fish slice to burst the skins. Place back in the oven for a further 20 minutes, or until golden and crisp.

02/24/2022

Ingredients
2 large free-range eggs
60 ml sweet wine , or Marsala
olive oil
250 g plain flour , or Tipo 00 flour, plus extra for dusting
1 litre sunflower oil , for frying
200 g quality dark chocolate , (70%)
100 g toasted hazelnuts
600 g quality ricotta cheese
1 teaspoon vanilla bean paste
2 tablespoons runny honey
2 heaped teaspoons quality cocoa powder
1 tablespoon grappa

Method
In a large bowl, whip 1 egg with the sweet wine and 3 tablespoons of oil. Gradually add the flour (you may not need it all) until it comes together into a ball of dough. Knead for a few minutes, or until smooth and silky. Wrap in clingfilm and leave to rest for 1 hour.

Pour the sunflower oil into a large, sturdy pan on a medium-high heat, and leave it to get to 180ºC on a thermometer. Meanwhile, roll the dough into a large sausage about 4cm in diameter. Keeping the rest of the dough covered with a clean damp tea towel, slice off a ½cm-thick disc and roll into a ball, then flatten out on a flour-dusted surface to 2mm thick. Lightly dust your metal cannoli tubes with flour (or use lightly oiled dried cannelloni tubes), then wrap a circle of dough around each, sealing the edges with beaten egg. Working in batches, carefully lower into the hot oil for just 1 minute, to get lightly golden. Remove to a plate lined with kitchen paper to drain for 3 minutes, then squeeze the moulds and gently slide off the cannoli. Repeat until you’ve used up all the dough.

Melt the chocolate. Pound the hazelnuts in a pestle and mortar until fine. Drain the ricotta, then blitz in a food processor with the vanilla paste, honey, cocoa and grappa until just smooth. Spoon into a piping bag with a star nozzle, and twist the bag to give tension, then pipe the filling into the cannoli. Drizzle with chocolate, sprinkle with nuts, and serve.

02/04/2022

Ingredients
4 kg piece of higher-welfare pork belly , bone in
6 bay leaves
2 tablespoons sea salt
2 tablespoons coriander seeds
2 tablespoons fennel seeds
2 tablespoons black peppercorns
4 onions
300 ml dry cider
3 tablespoons plain flour
VEG
4 carrots
4 potatoes
4 sticks of celery
2 bulbs of fennel
4 sprigs of fresh rosemary
1 bulb of garlic

Method
Leave the pork uncovered in the fridge overnight to dry out the skin.
Preheat the oven to full whack (240°C/475°F/gas 9).
Carefully score the pork skin with a sharp knife or scalpel.
Place the bay leaves in a pestle and mortar with the sea salt and give it a good bashing. Add the coriander seeds, fennel seeds and peppercorns, then bash again until fine.
Rub 2 tablespoons of the flavoured salt all over the pork, massaging it into all the nooks and crannies, saving the rest for another day. Brush away any excess.
Clank up the onions into wedges and arrange them skin-side up in rows. Lay the pork directly over the onions, then roast for 40 to 50 minutes, or until the crackling is golden and super crunchy.
Meanwhile, prepare the veg. Scrub the carrots and potatoes, trim the celery and fennel, then clank up into 2½cm chunks and place on a large baking tray. Pick over the rosemary leaves, then break up the garlic bulb and scatter over the cloves, leaving the skin on. Season with salt and pepper, then give it a good mix.
Remove the pork from the oven and reduce the temperature to 150°C/300°F/gas 2.
Using tongs, carefully lift the pork off the onions and place it directly on the top bars of the oven. Position the tray of veg exactly underneath to catch the tasty juices. Cook the pork for a further 2 to 4 hours – after 2 hours, the meat will be soft and easy to carve, after 4 hours, the meat will be soft enough to ‘pull’. Toss the veg occasionally, turning to coat in the pork juices until caramelised and cooked to your liking, then remove. (Pop an empty tray under the pork to prevent the juices from making a mess in your oven.)
To make the gravy, carefully drain the fat from the onions and reserve for another day. Place the tray on the hob over a medium heat, then pour in the cider and let it bubble away for a few minutes, scraping up all the sticky goodness from the base of the tray.
Gradually stir in the flour, then pour in 1.5 litres of boiling water and stir on the heat for 15 minutes, or until thickened and reduced.
When it’s time to dish up, arrange the veg on a serving platter with the pork and strain the gravy into a jug. Carve or pull the pork and plate it up with a little bit of everything. Delicious served with a simple watercress and apple salad, and a dollop of English mustard.

02/04/2022

Ingredients
2 kg higher-welfare pork shoulder , bone-in, skin on
2 red onions
2 carrots
2 sticks of celery
1 bulb of garlic
6-8 fresh bay leaves
600 ml organic vegetable stock

Method
Remove the pork from the fridge for 1 hour before you want to cook it, to let it come up to room temperature.
Preheat the oven to 220°C/425°F/gas 7.
Place the pork on a clean work surface, skin-side up. Get yourself a small sharp knife and make scores about 1cm apart through the skin into the fat, but not so deep that you cut into the meat. If the joint is tied, try not to cut through the string.
Rub sea salt right into all the scores you’ve just made, pulling the skin apart a little if you need to. Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and black pepper.
Place the pork, skin-side up, in a roasting tray and roast for 30 minutes, or until the skin has started to puff up and you can see it turning into crackling. At this point, turn the heat down to 170°C/325°F/gas 3, cover the pork snugly with a double layer of tin foil, pop back in the oven and roast for a further 4½ hours.
Meanwhile, halve the onions, carrots and celery, and break the garlic up into cloves (there's no need to peel them).
Remove the pork from the oven, take off the foil, and baste the meat with the fat in the bottom of the tray. Carefully transfer to a board, then skim all but 2 tablespoons of excess fat from the tray into a jar, and pop in the fridge for tasty cooking another day.
Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and place back in the oven without the foil to roast for 1 further hour, or until meltingly soft and tender.
Carefully move the meat to a serving dish, cover again with tin foil and leave to rest while you make the gravy. Spoon away any fat in the tray, then add the stock (or replace with water, if you prefer) and place the tray on the hob.
Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits from the bottom of the tray.
When you’ve got a nice, dark gravy, pour it through a sieve into jug using your spoon to really push all the goodness of the veg through the sieve. Season to taste, if needed.
Serve the pork and crackling with the jug of gravy and all the trimmings – a dollop of apple sauce will finish this off perfectly.

01/24/2022

Ingredients
1 squid, cleaned, from sustainable sources
olive oil
½ tablespoon soy sauce
250 g cooked octopus, from sustainable sources
8 large cooked peeled prawns, from sustainable sources
1 generous handful of salad leaves
1 small handful of edible flowers
YUZU & SESAME DRESSING
1 tablespoon sesame seeds
3 tablespoons toasted sesame oil
½ tablespoon soy sauce
1 tablespoon yuzu juice (or the juice of ½ a lime)
1 teaspoon togarashi spice mix

Method
Slice the squid. Heat ½ tablespoon of olive oil in a small frying pan over a medium heat, add the squid and cook for 3 to 4 minutes.
Turn the heat up to high, add the soy sauce and stir continuously for a further 2 minutes, or until the squid is tender and coated in soy. Transfer to a salad bowl.
Toast the sesame seeds in a dry frying pan until golden, then remove to a small bowl and combine with the remaining dressing ingredients.
Slice the octopus, then place in the salad bowl, with the prawns and salad leaves.
Add the dressing and toss together well. Sprinkle with the edible flowers and serve.

Giant Food Store

03/31/2022

02/24/2022

02/24/2022

02/04/2022

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01/24/2022

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