If there's one breakfast that sums up Boxing Day in our house, it's this one. Flaky croissants, a generous layer of leftover ham, melting brie and a spoonful of cranberry sauce to tie it all together.
A good quiche is one of the most useful things you can have in the fridge over the Christmas break. This one uses leftover ham, soft buttery leeks and nutty Gruyère, all set in a silky custard in a crisp shortcrust case.
I'm not going to pretend this one needs much explaining. A ham and cheese toastie is one of life's simple pleasures, and it's never better than when you've got a fridge full of good leftover ham.
I remember cooking my first rack of pork ribs about 10 years ago, and the absolute mess I made of them until I discovered how easy they were. Learning how to cook pork ribs well is one of the easiest BBQ recipes you can master. Pair it with an amazing rub and glaze and you're all set.
Pulled pork is so yesterday. The Rib Sandwich is our new go to pork dish, because it's a meal in itself. Plenty of meat, crunch, sweet, heat and sauce. You're welcome.
Pulled pork is one of those dishes that every BBQer needs in their repertoire. It's a classic low and slow staple that simply requires smoking until tender enough to pull apart with fork.
This recipe for bacon wrapped jalapeños comes courtesy of Ryan's Low and Slow up in Brisbane, who took our Pork Rub for a spin and created these insanely great tasting bombs of flavour, glazed in smoked honey.
