Medium
Indulge in succulent pork tenderloin marinated in a flavorful blend of kōji, served with creamy nduja sauce, aromatic ajoblanco, and pickled grapes for a tantalizing gastronomic experience.
Roasted nuts and dried fruits, tumbled with spices. The key to this recipe is toasting the nuts well, to really bring out the rich, nutty flavours. You can do this in a dry pan over a medium heat, or in a pre-heated oven like we have. All the nuts are unroasted and unsalted.
15 min
15 min
30 mins
1. First, preheat the oven to 190 °C/170 Fan/375 °F/Gas mark 5.
2. Next, spread nuts on an oven baking tray in a single layer, making sure the tray isn’t overcrowded to ensure even roasting.
3. Roast for 10 – 15 minutes (depending on the type of nut), toss the nuts on the tray halfway through. The nuts will be done when they smell toasted and appear slightly darker!
4. Once roasted, remove the tray from the oven and set aside.
5. Then, in a dry frying pan, add the spices with the salt and lightly toast them for 2 minutes until fragrant.
6. Next, add the coconut oil to the pan, heat until melted and starting to bubble. It will be a thick spice paste. Continuously stir with a spatula.
7. Add the slightly cooled nuts to a bowl and mix well.
8. Pour the spiced oil over the top, mix well and stir through the fruit, making sure everything is well coated in the oil.
9. Store in an airtight container for up to 3 days.
1. First, preheat the oven to 190 °C/170 Fan/375 °F/Gas mark 5.
2. Next, spread nuts on an oven baking tray in a single layer, making sure the tray isn’t overcrowded to ensure even roasting.
3. Roast for 10 – 15 minutes (depending on the type of nut), toss the nuts on the tray halfway through. The nuts will be done when they smell toasted and appear slightly darker!
4. Once roasted, remove the tray from the oven and set aside.
5. Then, in a dry frying pan, add the spices with the salt and lightly toast them for 2 minutes until fragrant.
6. Next, add the coconut oil to the pan, heat until melted and starting to bubble. It will be a thick spice paste. Continuously stir with a spatula.
7. Add the slightly cooled nuts to a bowl and mix well.
8. Pour the spiced oil over the top, mix well and stir through the fruit, making sure everything is well coated in the oil.
9. Store in an airtight container for up to 3 days.
15 mins
25 mins
