Simon Rimmer served up a tasty pork madras with coleslaw and mango chutney on Sunday Brunch.
The ingredients are: 3 onions, 6 garlic cloves, 250ml red wine, 100ml red wine vinegar and 2kg butterflied pork shoulder, with most of outer fat removed.
For the rub: 1 tbsp of chilli flakes, 75g madras curry paste or powder, salt and pepper.
For the slaw: half a head of finely shredded white cabbage, 2 grated carrots, 1 grated red onion.
For the dressing: a handful of chopped mint, coriander, 50ml white wine vinegar and 150g yoghurt.
To serve: naan bread, mango chutney, yoghurt and herbs.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.