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Ingredients

• 1 tbsp fennel seeds
• small handful sage leaves, finely chopped
• 2 heads garlic, cloves separated
• 4 pieces pork belly, about 200g each
• 8 shallots, skin on
• 4 tbsp oil
• 11 fresh bay leaves
• 200 ml fino sherry
• 150 ml water
• 250 g white beans, soaked overnight
• 3 cloves garlic, smashed
• 60 ml olive oil
• 1 lemon, pared zest only
• 4 pieces sourdough bread, or country bread
• extra virgin olive oil, to drizzle
• 4 tsp membrillo (quince cheese)
• handful of parsley, to finish

• 1 clove garlic
• 1 tsp salt
• 1/2 tsp brown sugar
• 1-2 tbsp sherry vinegar
• 5 tbsp olive oil
• 2 small shallots, peeled and finely sliced
• heads chicory
• bunch watercress, large stalks removed

Description

Thomasina Miers Makes Her Spanish-inspired Dinner Party Main, Which Is Bursting With Flavours And Is Worth The 3 Hour Wait

UK TV