Executive chef Brad Farmerie pickles bean sprouts with cider vinegar, ginger and beet purée. He slices fresh-water eel, coats the pieces with a mixture of soy sauce, palm sugar, star anise, cinnamon ...

Confit Duck is slow cooked in an oven proof tub of duck fat and seasonings (onion, garlic, lime zest thyme, rosemary and rock salt). Cook for about 36 hours at 65-70 degrees Celsius. Once done put ...

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Glazed Pork Belly with Pickled Mango, Chilli & Bean Sprout Slaw by Scott Wyse of The Fat Pony in Edinburgh The Fat Pony on Bread Street in Edinburgh is a new wine bar opened by restaurateur David ...

Simple, quick and totally delicious – a second helping of dishes from the Dumpling Sisters This easy recipe recreates the flavours of Peking duck pancakes. Serves 4 For the pickle Start by removing ...

The Fat Pony on Bread Street in Edinburgh is a new wine bar opened by restaurateur David Ramsden, offering a constantly evolving eclectic array of red, white, rose and orange wines. 1. Preheat the ...