But when they come together it’s like magic — a rich, eggy emulsified sauce showered with salty cheese and studded with crisp, fatty pork ... cream, lemon, and white wine. This pasta gets ...

Then cut the buttery richness with an acidic lemon cream sauce ... If you like, feel free to swap in pork loin for the chicken. This garlicky pasta includes a touch of miso added to the white ...

Drain pasta, reserving 1/2 cup of the cooking water. Mix reserved water with cream cheese and bouillon until well blended. Add to chicken with lemon zest; mix well. Cover; cook on low heat 5 min.

Rub oil all over pork and sprinkle with salt. Tie rosemary sprigs and lemon slices to pork using kitchen string. Grill pork, alternating between direct and indirect heat, turning every few minutes ...

Cook, stirring, for 3 min or until thickened and glossy. Stir in salt and lemon juice. Pour sauce over top of pork in dish. Bake for 5 min longer or until a hint of pink remains in pork.

No one will guess these meatballs contain anchovies - they are deeply savoury with a lift of lemon zest and herbs. Preheat the oven to 200C/400F/Gas 6. Mix together the pork mince and breadcrumbs ...