BRAZILIAN PORK ROAST RECIPES

Heat the oil in a large pan over a medium heat, add the onion and cook for 5 minutes until softened. Add the leftover carrots, parsnips and potatoes and cook for a further 5 minutes, adding the garlic and most of the thyme for the final minute.

Add the chicken stock and the chicken and cook, covered, for 5-10 minutes, until the chicken is piping hot. Stir in the lemon juice. Using a slotted spoon, remove about half the vegetables and chicken to a bowl and set aside.

Using a stick blender, whizz the soup in the pan until smooth (or blend in a food processor), then return the reserved chicken and vegetables to the pan and heat through. Serve in bowls with a dollop of crème fraîche and the remaining thyme scattered on top, with pieces of baguette on the side.

Combine all the ingredients for the pork - except the pork itself. Whisk together in a small bowl and set aside half the sauce for later. 

Add the pork to the remaining sauce and make sure all the meat is covered, cover and let the meat marinate for at least 1-3 hours - the longer the better, overnight is ideal. 

When youre ready to cook, pre-heat your grill to a medium heat, 180 degrees. Drain the pork and discard the marinade. 

Place the slices of pork onto a shallow baking tray lined with foil. Cook for 15-20 minutes, basting 3 or 4 times throughout and flip half way through - until the pork becomes beautifully caramelised on both sides.

leave to cool slightly before serving with the spring onion, sesame seeds and a drizzle of the original marinde.