4 Recipes From The Camberwell Arms | SL.Man
From Le Manoir to The Ledbury, Mike Davies has sharpened his knives in some of the country’s most illustrious kitchens. A decade ago, he opened The Camberwell A
Ingredients
- 500g of minced pork fat or minced pork belly
- 4 Scotch bonnets, split down the middle & seeds left in
- 1 tbsp of dark brown sugar
- 1 tbsp of sweet smoked paprika
- Salt & pepper
- For the pickled peppers:
- 100ml of red wine vinegar
- 100ml of water
- 100ml of caster sugar
- 2 large red peppers, deseeded & cut into 2cm pieces
- Neutral oil
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