January 2010 - Fabada
The perfect dish for the cold weather. Fabada is an Asturian pork and bean stew. Made using all the fattiest parts of the pig, morcilla and chorizo. This is a hearty, comforting dish typically washed down with a glass of cider (Asturias is Spain's equivalent of Somerset for great cider production). We're currently using Mary Holbrook's pork whenever possible. She feeds her pigs on the whey and 'failed curds' from her cheese making - producing some of the tastiest pork around! On a lighter note, we'll have rhubarb back on the menu again soon and blood oranges for sorbet perfect after such a rich stew.