½–1 Scotch bonnet chilli, seeds removed
¼ Scotch bonnet chilli, seeds removed and finely diced
1 tsp finely snipped fresh chives
micro coriander sprigs
1 tsp finely chopped fresh coriander leaves
5 garlic cloves
2 garlic cloves, grated
½ thumb-sized piece fresh root ginger, peeled and roughly chopped
1 lemon, juice only
2 limes, juice only
3 limes, juice only
lime wedges
1 tsp lime juice
1 tsp finely chopped fresh flatleaf parsley leaves
½ red pepper, finely diced
100²µ/3½´Ç³ú pineapple, chopped
2 radishes, thinly sliced
1 red onion, thinly sliced
8 spring onions, roughly chopped
2 spring onions, trimmed
4 tsp thyme leaves
1 tsp Dijon mustard
8 tsp allspice berries, toasted
salt and freshly ground black pepper
sea salt flakes and freshly ground black pepper
pinch cayenne pepper
1 cinnamon stick, broken into shards and toasted
2 tsp coriander seeds, toasted
6 tbsp demerara sugar
2 tbsp very dark maple syrup
2 tsp grated nutmeg
115ml/3¾fl oz olive oil
½ tbsp olive oil
toasted peanuts, roughly chopped
1 tbsp rapeseed oil
pinch salt
1 tsp soy sauce
4 tbsp tomato purée
4 tsp vegetable oil
1 free-range egg yolk
1.5kg-2kg/3lb 5oz-4lb 8oz pork shoulder, skinless and boneless, slashed a few times with a sharp knife
2 oranges, juice only