An easy Austrian dish from Sophie Grigson’s ” Meat Course”.
A rich autumnal dish which is great for entertaining from Waitrose. You could use some fresh wild mushrooms instead of the porcini if available, and courgettes or pumpkin instead of the squash. Serve with rice and baby spinach dressed with olive oil, lemon and sea salt.
A recipe from Thomasina Miers
Pork Larb is a minced meat salad and is the national dish of Laos.It is also eaten in other South East Asian countries, notably Burma and Thailand. Other meats can be used such as Beef, Chicken or Duck though Pork is probably my favourite version.This is an easier version of the dish, as more authentic versions would almost always contain some roughly ground toasted rice which can be a bit of a faff to do in small quantities.
A Korean recipe from ” Far Eastern Cookery” by Madhur Jaffrey (1989)
A recipe from Nigel Slaters ” Real Food”