Russell Bateman's beautiful recipe for Teriyaki Sauce that he teamed up with Dingley Dell Pork Belly Brine demonstrated at the last Flying Visit event at Titchwell Manor on the 5th December 2012.
Author: Russell Bateman - http://russellbateman.co.uk/
The winning dish from the Philadelphia Young Chef of the Year 2012 competition by Bien Causapin from Colchester Institute.
Prep time: Approx 40 minutes
Cook time: Approx 25 minutes
This dish will work equally well with small clams, and of course our native cockles. Historical note- the Romans loved our native shellfish- even sending oysters to Rome, and in return they brought us our leek, and fennel- which now grows wild in the West. A form of early Celtic fusion, if you will!
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