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Bay leaves flavour a pork and milk recipe

Bay leaves are used in Nigel Slaters pork and milk dish

Gourmands considering new flavour ideas for pork dishes could try cooking the meat with bay leaves and milk.

Celebrity chef Nigel Slater recommended this recipe in the Observer and suggested a specific cut of pork.

"A not-too-fatty cut is good here. I sometimes use a shoulder and remove most but not all of the fat," he commented.

Preparation involved lightly colouring seasoned pork in a pan of oil and setting aside a pan of boiling milk when this is ready.

The pork is placed back in a pan with garlic and butter before sage and bay leaves are introduced to the hob.

Milk is then poured over the ingredients, peeled lemon is added and this is left to simmer for a couple of hours.

Slater's serving suggestion was to place the meat on a plate and trickle over the curdled sauce.

Hugh Fearnley-Whittingstall also used a bay leaf for a goulash recipe he recently had published in the Guardian.

Related Products: Bay Leaves, Garlic Puree, Sage

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