Sarah Graham's Food Safari Season Two


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5 minutes 1-2

Smoked Trout Omelette

Ready in 5 minutes 2

Chocolate Overnight Oats


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  • Fathers Day Pulled Pork Sarmies! (The perfect feast that basically cooks itself 🤩)
Serves 4 | Preparation time 15 minutes | Cooking time 3 hours

550g pork belly or shoulder
10-12 rosa tomatoes, halved
1 red onion, peeled and roughly chopped
2 sprigs fresh rosemary
1 tsp paprika
1 tsp aniseed
2 tsp dijon mustard
2 cloves garlic
1 heaped tsp freshly grated ginger
1 level tsp dried chill flakes
3 Tbsp balsamic vinegar
1 Tbsp brown sugar
1.5 cups chicken stock
A pinch of salt and freshly ground black pepper 
For the red cabbage and sweet potato slaw
1 small red cabbage, finely chopped in your food processor
2 small fennel bulbs, trimmed about 1cm up the stem
Half a pear, grated or finely chopped in your food processor
2 Tbsp mayonnaise mixed together with 1 Tbs lemon juice
1 Tbsp parsley and 1 Tbsp mint roughly chopped
Salt and freshly ground black pepper to taste
Mix together and adjust to taste 
1. Pre-heat oven to 200°C. Lay the pork in an ovenproof dish that has a lid. Add in the tomatoes, onion and rosemary. Combine the remaining ingredients and HALF the stock in a mixing jug and then pour over the pork. 
2. Cook for 30 minutes at 220°C, then turn the oven down to 140°C, add in the remaining stock and cook for a further 2.5 hours with the lid on, followed by another 30 minutes with the lid off, or until the sauce has thickened and the meat can literally be ‘pulled’ apart with two forks. Check the liquid at 30 minute intervals, to make sure that the meat is not drying out. If you need to add more liquid, add stock or water. 
3. Remove the pork from the oven, leave to rest for 20 minutes, remove the crackling and set aside, and then ‘shred’ the meat using two forks and mix it in with the sauce. 
4. Make the red cabbage and sweet potato slaw.
5. Serve with warm bread rolls.
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  • Guys! Here’s how to make my 5 minute, fuss-free, weekend-friendly Smoked Trout Omelette 😁⠀
And thanks to my friends for collaborating on this recipe with me, it’s part of my #MieleFridgeHacks #WhatsInMyFridge series and was so fun to shoot⠀
#SarahLovesMiele #Partner
Sarah Loves Miele

I couldn’t be happier to have partnered with the amazing Miele family as an ambassador for their beautiful kitchen equipment, and we have so much exciting stuff headed your way over the next few months. To find out more about Miele and their awesome range of highest-quality appliances, as well as upcoming events and campaigns that I’ll be hosting with them, follow the conversation on social media with #SarahLovesMiele