So very Moorish 13 September 2019 Stuart Procter and Ben Tish on the North African-inspired cuisine of Fitzrovia’s Norma, the Stafford Collection’s first standalone restaurant
In this week's issue... So very Moorish Stuart Procter and Ben Tish on the North African-inspired cuisine of Fitzrovia’s Norma, the Stafford Collection’s first standalone restaurant
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Recipe: Slow-roast pork shoulder with paprika, mustard and baked beans

05 September 2019 by
Recipe: Slow-roast pork shoulder with paprika, mustard and baked beans

I served this at my very first supper club. It takes a long time, but when it’s ready it just falls apart and is so juicy and unctuous.

The skin is blackened and crispy but still delicious and the meat couldn’t be softer. A pile of soft, sweet pork falling apart with some crispy polenta chips, creamy, crunchy coleslaw, sweet, smoky baked beans, and a bit of tangy barbecue sauce on the side; what could be better in life?

Serves 8-10

For the pork

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