“We’ve had the scotch bonnet pork fat on toast dish at the top of our menu since day one. It’s a moreish little snack which balances salt, acid, fat and heat that’s easy to recreate at home. We use Brindisa’s (Floral Hall, Borough Market, SE1 9AF, brindisa.com) Ibérico pork fat from the jar, melted with some scotch bonnets and seasoned with smoked paprika and a nice vinegar. We’ve long been fans of Brindisa, whose warehouses in Balham are close to the Camberwell Arms. While they’re best known for their deli in Borough Market, you can also buy their exceptional produce online. At home, I use this ingredient to enhance simple pork chops, leaving the cooked pork to rest, smothered in Ibérico pork fat, and then using those infused juices to dress the meat once carved. Alternatively, you could use the pork fat as a substitute for butter in recipes, such as cornbread, or anywhere you need a rich, meaty boost.”
Shop like a chef: where to buy restaurant-quality ingredients
