Although this week's recipes were not specifically planned for Father's Day they cater for it beautifully. I don't know many blokes who would turn down a feed of pork ribs - Ray McVinnie serves his with a quick pickle that includes pineapple, one of pork's best mates. My dear Dad would eat Ray's pork with white beans and tomatoes for breakfast - or the sausages and lentils for that matter. He'll pass on the pancakes but I am sure there will be many households making them, especially because this is a very easy, no-frills recipe. If the Dad in your life enjoys a plant-based diet, Megan May's parsnip carbonara with oyster mushrooms tastes every bit as good as the original and is very popular in the Unbakery cafe.
From our kitchen tips files: Fresh herbs vs dried herbs, they're all good right? Peter Gordon says not always and we now know not to ever serve him dried parsley! And canola oil, yes we're confused about it too and thankful that Mikki Williden is helping us to understand why we should be avoiding it. But first, let's load up those potatoes for dinner tonight.
