Method:

Make the garlic butter by softening the butter and mincing the garlic as fine as possible. Add the garlic to the butter along with the chopped parsley and season.

Place a large pan on a medium high heat and colour the meatballs all over. Leave to one side.

Method:

Get a large pan on a medium high heat and add the 2 tbsp of duck fat and allow to get hot. Add the pork belly and Italian sausage and get some colour on them, turning occasionally. When they are browned remove from the pan and add the sliced chorizo and cook to release the oils.

Method:

Cut the pork tenderloin into strips, or get your butcher to do it.

Pu a large pan on a medium high heat and add a small amount of oil. Season the pork well with salt and pepper and fry in the pan to get some colour. When browned, remove from the pan and put to one side.

Add the mushrooms to the pan, once they are browned add the onions and lower to a medium heat and cook until soft.

Method:

Wash the sushi rice in cold water, do this a couple of times to remove any excess starch. Place in a medium size saucepan and add 500ml of water, bring to the boil, then reduce to a simmer. Place a lid on top and cook until all of the water has absorbed. Turn off the heat and leave the lid on to steam for 10 mins.

Who doesn't love a ramen? Light but hearty, full of flavour, a great way to use leftovers AND it keeps you warm!

You can use other types of meat and bones than chicken for this recipe. This could be the new post Sunday roast ritual..

Remember the louder you slurp your noodles, the more appreciation you show to the chef.