By Matt Tebbutt
“The traditional croque madame is made with a rich béchamel sauce and is usually fried. My baked version is just as delicious but less calorific and much easier to make for a crowd. The bulk of the preparation can be done in advance, so it’s wonderful for Christmas – or at any time ”
PHOTOGRAPH: GARETH MORGANS. FOOD STYLING: SOPHIE AUSTEN-SMITH. STYLING: WEI TANG
“Although I’m a fan of the traditional seasonal fare associated with Christmas, as a contrast I love a hit of knockout Asian flavours: salty soy sauce, vibrant herbs, spices that fill the kitchen with the most exotic aromas. This simple yet punchy dish, using what I believe to be the best part of the piggy, requires little effort to deliver big results. It’s also delicious crisped up in a pan or served cold and thinly sliced in a salad. I hope, like me, you’ll find it eases you perfectly into the more festive norm.” MATT TEBBUTT
Soy-braised pork belly