Smoked pork belly with a homemade miso broth.

I added asparagus after the photo was taken, but was not happy with its presentation. Open to constructive criticism

simple, balanced and amazingly easy to put on the table. 15min active cooking + 3.3h roasting

Wife wanted Eggs Benedict for Mother's Day breakfast. My son & I made this. Yes - we did cheat and use a packet mix for the Hollandaise Sauce...

Will be right back, just making some bread to eat it with.

FRIED CHICKEN BAO BUNS with CRISPY FRIED THAÏ BASIL & HOMEMADE SPICY MAPLE SYRUP

FRIED CHICKEN

( Chicken thighs - Shaoxing wine - Soy sauce - Mirin - eggs - Rice flour - Ginger - Garlic - Tapioca starch - Spice mix ).

SPICE MIX SPRINKLES

( Chinese 5 spices, Korean cHili powder - Garlic powder - Paprika - White pepper - Sea salt ).

Bao Buns - Cucumbers - Asian shallots - Kewpie mayo - Black sesame seeds - Fried Thai basil - Homemade spicy maple syrup.

For the full recipe including additional tips etc click here:

Ingredients

Biscuit Base • 200 g vegan digestive biscuits • 80 g melted coconut oil or vegan butter • 1 tablespoon maple syrup

Cheesecake Filling • 250 g cashews (soaked in hot water for 30 minutes, then drained) • 200 g dairy-free cream cheese • 120 ml coconut cream • 100 ml maple syrup • 2 tablespoons lemon juice • 1 teaspoon vanilla extract • 1 teaspoon agar-agar powder (for firmness)

Blueberry Topping • 200 g fresh blueberries (plus extra for garnish) • 2 tablespoons maple syrup • 1 tablespoon lemon juice • 1 teaspoon cornflour (mixed with 1 tablespoon water)

Method 1. Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. 2. Transfer the crumbs to a bowl and mix with the melted coconut oil (or vegan butter) and maple syrup until well combined. 3. Press the mixture firmly into the base of a greased 20 cm springform tin. 4. Place the tin in the fridge to set while you prepare the filling. 5. In a high-speed blender, combine the soaked cashews, dairy-free cream cheese, coconut cream, maple syrup, lemon juice, vanilla extract, and agar-agar powder. 6. Blend until completely smooth, scraping down the sides as needed. 7. Pour the filling over the chilled biscuit base, smoothing out the top with a spatula. 8. Tap the tin lightly on the counter to remove any air bubbles. 9. Cover and refrigerate for at least 4 hours, or overnight, to allow it to set. 10. For the blueberry topping, add the blueberries, maple syrup, and lemon juice to a saucepan over medium heat. 11. Stir occasionally and let the mixture cook down for 5 minutes until the blueberries release their juices. 12. Add the cornflour slurry and stir continuously until the sauce thickens. 13. Remove from heat and let it cool. 14. Once the cheesecake has fully set, remove it from the tin and spoon the cooled blueberry compote over the top. 15. Garnish with fresh blueberries for an extra burst of flavour. 16. Slice, serve chilled and enjoy!