Jamie Oliver's Christmas Cookbook
By Jamie Oliver
1 hr 10 mins
Not Too Tricky
serves 6
About the recipe
Inspired by the Caribbean classic rice and peas, I created this really exciting rice salad of my own, embracing all the flavours of a good roast pork dinner, with honey, apple and herbs. It’s perfect hot, but also delicious served cold.
Recipe From
Ingredients
750g higher-welfare pork belly, skin off, bone out
olive oil
2 fresh bay leaves
2 sprigs of fresh rosemary
3 Granny Smith apples
50g shelled walnut halves
2 tablespoons runny honey
4 sprigs of fresh thyme
1 orange
300g mixed basmati and wild rice
2 tablespoons cider vinegar
2 spring onions
1 bunch of fresh flat-leaf parsley (30g)
Method
Find the recipe!
For the full recipe, head to page 328 of Jamie Oliver's Christmas Cookbook.
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