Meat starters fine dining

This simple pork belly starter recipe combines sweet and tart crab apples with the uniquely numbing heat of Sichuan peppercorns.

Recipe video above. This is a pork belly that's slow-roasted so the fat renders and cooks the belly confit-style in its own fat. The result? Ridiculously juicy, impossibly tender yet still-sliceable meat, crowned with the most amazing crispy crackling of your life. It comes down to three simple, game-changing techniques: 1. Do NOT score the skin; 2. Low heat followed by high heat; 3. Keep the pork level using balls of foil.Perfect meat, perfect crackling ... Every. Single. Time! (Read the…

Sweetbreads can be a little intimidating if you’ve not prepared them at home before, but they are a lot easier to cook than you might think – and a real treat. Here, they’re served with a black pudding crumb, spiced carrot purée and a salad of pickled fruits and vegetables.

A BLT like you've never seen before, these little spheres contain meltingly tender pulled pork, served with baby gem lettuce and a crisp tomato slice. A brilliant mashup of low-and-slow American barbecue flavours, but served as a refined dinner party snack or starter.

Looking for your next delicate starter? Try our decadent and delicious Seared Beef Tataki with Ponzu Sauce and Watercress Salad Recipe.

Chicken liver parfait, PX jelly, quince chutney, crispy chicken skin, chicken fat brioche

These schnitzel-esque crispy pig cheeks are paired with some crunchy and acidic pickled fennel and a rich pork jus infused with star anise and ginger.

1. FOR THE PORK 2. Make a dry caramel by heating the sugar and aromatics (use 3 sprigs of thyme here, reserve the rest for the baste) over a high heat until it comes to a dark caramel colour. 3. Once the caramel is golden add the water and salt. 4. Once dissolved allow to cool below 5℃. 5. Brine the pork chops for six hours. 6. Remove the pork chops from the brine and sear them on both sides until golden brown. 7. Roast in the oven until the internal temperature reaches 50℃ (about 8 minutes…

From a creamy artichoke dip to spicy Thai fish cakes, these bite-sized finger food recipes are guaranteed to satisfy your hungry guests, no matter what occasion!

Awarded as one of Chicago Magazine’s 50 Best Dishes, this salmon tartare by Chef Dave Park is a firm favorite on Korean fine-dining hotspot Jeong’s menu.