Curry Fall

America's Next Top Model, America's Next Top Model 24, Main, TV Recap

Previously on America’s Next Top Model, the girls were tasked with a horror themed shoot before Liz up and quit the competition due to all the drama mama, ignoring the fact she was kind of the instigator for 70% of it. The other 30% was being covered by Christina, who continued to rage against everyone for bullying her. In the end, poor Rhiyan followed Liz out the door while Coura was told to go beyond being pretty.

Don’t you love the inclusion of top model here, so we can talk about going beyond pretty and booty tooching?

Back at model manor, Khrystyana continued her reign of adorable giddy over her best photo at the last shoot. She was not alone with being giddy, as the girls rejoiced the silence now that Liz had exited stage left.

The next day Coura was worrying about Tyra’s words at the last panel. Thankfully Ashley interrupted the mope fest – much to Queen Khrystyana’s delight – to talk about the modelling industry opening up to all kinds of unconventional people. This struck a chord with Jeana who proud to rep bald people, Coura who felt masculine and Rio … who really should win the competition if my dear Khrystyana can’t.

Ashley then interrupted the proceedings – which is probs good since Sandra couldn’t relate as she is simply pretty – to introduce Patrick Starr and this week’s challenge. The models were paired up and given unconventional beauty products, and tasked with doing beauty hacks with them. Kyla and Jeana got chicken cutlets, Liberty and Erin got a hard boiled egg, Christina and Rio got tape, Khrystyana, Coura and Brendi K. got a razor and shaving cream, and Shanice and Sandra got condoms.

Rio and Christina taught everyone to contour with tape, Christina sounding like a bored robot in the process. Jeana and Kyla seemed great in the two seconds of their cutlet blender. Sandra and Shanice, sorry San-nasty, were glorious with their condom blender. Liberty and Erin were barely shown with their egg – wait for it – blender, and Coura bombed the shaving facial though Brendi K. and Khyrstyana’s personality probably saved them from being the worst. Coming as no surprise Sandra took out the win, much to Christina’s chagrin. Did you know people in the industry love her?

Surprisingly, this set Rio off who was furious that Sandra is pretty and doesn’t have to try as hard. Thankfully she is a delight, and did that in confessional and cooled down rather than attacking her for something she can’t contr … wait, sorry, shit started to go down at dinner. After toasting her sister’s graduation, she explained how she felt that she should have won the challenge … setting off an all in brawl. Sandra tried to explain that she has been bombing the photoshoots and this is her first time winning before everyone jumped in with their opinions. Thankfully Brendi K. allowed Sandra to eloquently explain her position … not that Rio gave any fucks about what she had to say.

The next day, Drew arrived at the mansion for this week’s photoshoot where they would be forming beauty sandwiches with two other girls. For winning the challenge, Sandra got to form a trio with Ashley Graham and selected Kyla to join her. This in turn pissed off her partner from the previous day, Shanice. Rio, Coura and Jeana were first up, where Coura continued her struggle streak. Khrystyana, Liberty and Brendi K. were next, which my queen once again owned. Christina, Erin and Shanice went next, with Christina spending the entire shoot putting all of her weight on poor Erin. Sandra and Kyla slayed it with Ashley, while Shanice heckled from the sidelines and Rio continued to stew in her rage.

At panel Rio was universally adored, stealing their image while Coura was read for absolute filth and Jeana was simply defeated by Rio. Shanice stood out in her image, while Erin was smooshed to death by Christina. Shanice then called Christina out for being lazy and ruining the picture, which she totally didn’t because she works out, ok? Khrystyana, Brendi K. and Liberty were the best overall picture, though Liberty was called out as boring. Sandra and Kyla were last to take the stage, receiving universal praise for their picture. Rightfully so.

Despite spending the week ranting, Rio managed to take out best photo over Khrystyana and Shanice, while Christina and Coura landed in the bottom two. Given the fact Christina is the only drama remaining, it should come as no surprise that the mellow Coura was cast out of the competition and into my loving arms.

Like Ty, I had such high hopes for Coura so was bitterly disappointed when she decided to follow the reality TV career of Pearl. There were many pleas for Coura to wake-up Pearl, Pearl, wake-up, but tragically it never did. Though I think it would have if someone offered her a Curry Fall.

 

 

Delightfully fragrant, hella spicy and packing a walloping punch, this curry is full of flavour and personality. Which … well, Coura is gone so I won’t say anything. She is sweet though!

Enjoy

 

 

Curry Fall
Serves: 4-6.

Ingredients
2 tbsp olive oil
6 cloves garlic, minced
2 tsp minced ginger
2 onions, finely diced
1kg sirloin steak, diced
5 tomatoes, diced
2 tbsp hot paprika
2 tsp hot curry powder
¼ cup tomato paste
salt and pepper, to taste
1L beef stock
2 chillies, sliced
¼ cup natural yoghurt
coriander, to taste
rice

Method
Heat the oil in a dutch oven over high heat. Once scorching hot, add the garlic, ginger and onions and sweat for five minutes or so. Add the beef and cook for a further couple of minutes. Add the tomatoes, spices, tomato paste and a good whack of salt a pepper, and cook stirring for a minute.

Stir through the stock, bring to a simmer and reduce heat to low. Simmer for half an hour, or until the liquid is starting to thicken. Remove from the heat, stir through the sliced chilli and yoghurt.

Serve immediately on a bed of rice, garnishing with the coriander before devouring, guilt and personality free.

 

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Rice Kheer Smith

Dawson's Creek 20th Anniversary, Dessert, Snack, Sweets

I bet you thought, how do you top spending time with Dawson himselfJVDB, obvi – as part of the Dawson’s Creek 20th Anniversary celebration? And not just Dawson – yes, here it comes – but Josh, Katie and Mezzy-B too. The answer, obvi, is the man that first awakened my sexuality on screen Kerr Smith.

While obviously Josh Jacks had well and truly awakened my sexuality by the time Kerr arrived on the set, the character of Jack McPhee – and him posing naked for Joey’s painting – showed me that homosexuality was a thing. And daaaaaaamn boy, paint me like one of your French girls.

Fun fact: seeing that painting scene inspired me to travel back and journey on the Titantic, lure a pleb into a romance and get him to draw me wearing only a locket. Sure he could have fit on the door with me when I was clinging to life, but I wasn’t ready to make that sort of commitment just yet. Anyway, it inspired the movie Titanic and that is why Jack didn’t get on the door.

End. Of. Story.

Anyway, we became the best of friends on set and while it never became romantic between us, his responsibility as a straight white man playing an LGBT character made him feel like he needed to support me out of the closest. He truly is, a sweetheart.

I haven’t seen Kerr in a couple of years so was pleasantly surprised when he sauntered through the arrivals AND COMPLETELY TRANSFORMED INTO A ZADDY. After fainting in his arms, I pulled myself together and got to work celebrating his masterful work as Jack and slurping up a big bowl of Rice Kheer Smith.

 

 

Is this just a gussied up rice pudding? Sure. Is it also just fucking delicious? Of course. Lightly spiced, delicately sweet and now requirement for teeth. It is, truly, perfection.

Enjoy!

 

 

Rice Kheer Smith
Serves: 4.

Ingredients
3 cups milk
½ cup rice, rinsed and drained
½ cup muscovado sugar
4 cardamom pods
¼ cup raisins
1 tsp ground cinnamon
slivered almonds, to garnish

Method
Place the milk and rice in a medium saucepan and bring to the boil. Reduce heat to low, add the cardamom pods and simmer for about 15-20 minutes, or until the rice is cooked through and the milk is starting to thicken.

Add the sugar, raisins and cinnamon, and cook until the sugar has dissolved and everything is well incorporated.

Remove the cardamom pods and serve, or refrigerate until cold. I, personally, prefer it cold … but you can devour straight away if you prefer. With almonds scattered atop, obvi.

 

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Katie Holmades

Dawson's Creek 20th Anniversary, Party Food, Side, Snack, Tapas, Vegetarian

After kicking our celebration of Dawson’s Creek’s 20th anniversary with my dear friend Joshua Jackson, aka the erstwhile Pacey Witter, I knew I had to follow-up with a date with Pacey’s endgame *spoiler alert from fifteen years ago* Katie Holmes.

While Katie and I have had our ups and downs throughout the years, her finally emancipating herself – with Suri’s help, obviously – from Tom Cruise reaffirmed our bond. Fun fact: I was one of the few people to know about her relationship with Jamie Foxx.

Don’t get it twisted though, our relationship started out extremely strong on the set of the Creek. She was just starting out and my boy Ang called me after directing her in The Ice Storm to see if I would teach her the ways of TV and mentor her career.

Another fun fact: I taught her the importance of an asymmetrical smile.

Given how busy I am, Katie and I haven’t been able to hang out as often as we’d like so she was thrilled to accept my invitation. Plus it is a new year so both of us are feeling the crappy mantras about new us-es and decided it was time to deal with any and all of our leftover Cruise-related issues.

He most definitely wasn’t an ex of mine or anything and we didn’t have any Scientological related issues, obvi. Because neither of those things would ever happen. Ever. Right?

It was an emotional catch-up, honouring her greatest work, working through our feelings and devouring a big batch of Katie Holmades.

 

 

Full disclosure, I’m not a huge fan of dolmades but Katie loves them AND these ones are good enough to win me over. Spicy and packed full of a herby, lemon punch, they are the perfect snack for working through trauma whilst celebrating milestones.

Enjoy!

 

 

Katie Holmades
Serves: 12.

Ingredients
½ cup long-grain rice, rinsed
1 tsp ground allspice
1 tsp dried chilli flakes
½ tsp cumin
small handful oregano, roughly chopped
small handful mint, roughly chopped
small handful parsley, roughly chopped
2 tomatoes, roughly chopped
3 garlic cloves, minced
2 lemons, zested and juiced
100g feta, mashed
40 vine leaves
½ cup olive oil

Method
Cook the rice in boiling salted water for about ten minutes, or until almost cooked. Drain and rinse under cold water to stop the cooking and leave to drain and cool for about ten minutes.

Transfer the rice to a medium bowl and add the spices, herbs, tomatoes, garlic, lemon zest and feta in a bowl, stirring well to combine.

To assemble, place 2 heaped teaspoons of rice mixture in centre of a leaf, fold in the sides and roll to close. Place upright in a saucepan and repeat the process until all done and the dolmades are tightly packed.

Combine the lemon juice with the olive oil, pour over the dolmades and cook over low heat for an hour, or until leaves are tender. Cool to room temperature before transferring them to the fridge to chill completely overnight.

Devour cold, greedily. Preferably as part of a Abi-Maria GoMezze Plate, Nick Iadanzipasto Platter or a Charcucirie Fields Board.

 

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Aaroncini Taylor-Johnson

Golden Globe Gold, Golden Globe Gold: Goldhood, Main, Party Food, Side, Snack, Tapas

After dabbling with television in the form of Rachel Bloom yesterday, I opted to swing on over to discuss cinema with my dearest school chum Aaron Taylor-Johnson. Despite taking out Best Supporting Actor at the Globes last year for his terrifying performance in Nocturnal Animals, he was egregiously snubbed of an Oscar nom. Said snub, dare I say it, was part of the inspiration behind holding a Golden Globe Gold celebration.

I first met Az in 2010 on the set of Kick-Ass – he was fresh off the success of Nowhere Boy and I was looking to make the jump from Nicolas Cage’s entourage. You could say it was fate, however I would call it Serendipity … which led me to travel back in time to write the hit rom-com Serendipity.

We became the fastest of friends and I, of course, vowed to make him a star. Together we jumped from Kick-Ass to co-starring with Glenn Close, working with Oliver Stone and culminated by playing the Marvel-Marvel version of Quicksilver. He rightly views his success in the biz as my handiwork, so was thrilled to take the time out for my inaugural Golden Globe celebration and reconnect.

Given he won just last year, I was hoping Az would have some intel on which males were taking out the gongs this year. Either he does have intel and I am way off base, or more than likely he has no idea and my finger is still on the pulse. He believes that Chris Plummer will be an upset to take over his Supporting Actor crown, while I’m backing Willem. For comedy, I say James Franco and he says Daniel Kaluuya – because Get Out is somehow a Comedy or Musical – and for Drama – mawma – I say Timothée Chalamet for no other reason than wanting to spend the summer in Italy eating peaches, and Az is going with Gary Oldman. We did agree with Best Picture – Drama though, and by that, we agreed that it should come down to Call Me by Your Name, The Shape of Water or Three Billboards Outside Ebbing, Missouri … which means it will go to Dunkirk.

One thing we could emphatically decide AND agree on is that my Aaroncini Taylor-Johnson are completely off the hook. In a good way, obvi.

 

 

It is hard to pick my one true passion in life, but if I had to narrow it down, big balls and a cheesy meat are high on the list. Particularly when together. The creamy, delicate risotto works perfectly with the cheesy, meaty punch of the filling to create a ball that would make Jenna Maroney faint.

Enjoy!

 

 

Aaroncini Taylor-Johnson
Serves: 8.

Ingredients
¼ cup unsalted butter
4 garlic cloves, minced
1 onion, diced
1 ½ cups arborio rice
4 cups chicken stock, heated over low heat while you work … or not, no judgement
1 cup Parmesan cheese, grated
salt and pepper, to taste
3 eggs, 1 whisked for the risotto and the other two whisked together for coating
500g beef mince
400g can chopped italian tomatoes
1 cup frozen peas
small handful of parsley, chopped
small handful of basil, chopped
1 tbsp chilli flakes
100g mozzarella, grated
1 cup all purpose flour
2 eggs, whisked
1 – 1½ cup breadcrumbs
olive oil, to cook

Method
Melt the butter in a large heavy-based saucepan until foamy and fragrant. Add the onion and garlic and sweat for a couple of minutes before adding the rice. Cook, stirring, for about five minutes, or until starting to become translucent. Add the stock half a cup at a time, stirring constantly, adding the next cup whenever the stock has just been absorbed.

Remove from the heat, stir through ⅓ cup parmesan and season to taste. Once cooled slightly, stir through the egg and transfer to a lined baking sheet and allow to cool completely.

While the risotto is cooling, brown the meat in a medium sized saucepan over medium heat. You could add a lug of oil, but I found the fat released in cooking was more than adequate. When the meat is almost completely browned, add the tomatoes, peas, parsley, basil and chilli, and simmer until most of the liquid has gone. Remove from the heat and stir through the remaining parmesan and the mozzarella, season lightly, and remove from heat to cool slightly.

To assemble, divide the risotto into 8 equal parts – I like big balls, you know – and take ⅔ of that ⅛ – just reread that because it does make sense, despite not feeling like it – in wet hand and press the mixture together to remove any air-bubbles. Flatten to a pattie and press a hole in the middle. Fill said hole with the meat mixture and cover with the remaining ⅓ of the ⅛ of rice. Press tightly to push out any excess air, shape into a ball and place on a lined baking sheet. Repeat the process until your eight-balls are done and transfer said balls to the fridge to chill for half an hour.

Preheat oven to 180C.

Place the flour in a bowl, the breadcrumbs in another and whisk the milk with the remaining two eggs in a third. Roll the balls in the flour, shake off excess and coat in the egg wash before rolling in the breadcrumbs. Transfer to a lined baking sheet – or return to the one it just came off if you’re lazy – and repeat the process until all your balls are thoroughly coated. And that innuendo wasn’t even intentional.

Spray with some olive oil to coat and bake in the oven for about twenty minutes, or until resembling golden globes. Then devour, being careful not to burn your mouth off.

 

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Coconut Richa

Side, Snack

After spending the last couple of weeks ending feuds and celebrating the finale of Australian Survivor – and the rump of cray Patrick / cray Alan’s strip searched on the OG version – I decided it was well and truly time to lighten things up with one of my sanest, lightest friends, Coco Rocha.

And I’m not just talking about her model figure, she truly is the lightest, sweetest person I possibly know.

While we’ve only know each other since 2011 after meeting on the set of ANTM: All Stars, she truly is one of my dearest friends. She was guest judging and was completely terrified of my frenemy Tyra, so I took her under my wing and acted as her guardian / gave her tips to stay on the right side.

Oh how poor Tiffany could have used those tips …

Given her young family, Cocs has been super busy and we haven’t caught up in the last year or so, so it was such a treat to sit down, relax and reconnect. While I did float the idea of trying to help Tyra and Naomi – her friend from The Face, though not The Face that Sarah ran-up on – heal, we realised it was a stupid move, laughed and devoured our Coconut Richa.

 

 

Now I know it seems dodgy to only feed a model rice … but this is probably the least healthy was to eat it. With a big whack of creamy coconut, how can you go past it? Plus – it is the perfect accompaniment for a Massamanda Peet Curry or some Thai Chicken Meatburrells.

Enjoy!

 

 

Coconut Richa
Serves: 4-6.

Ingredients
2 cups jasmine white rice
2 cups coconut milk
1 ¾ cups water
salt and pepper, to taste

Method
Chuck everything, bar the seasoning, in a large pot and bring to the boil over a high heat.

Once bubbling, reduce the heat to low, cover tightly with a lid and simmer, stirring occasionally, for 15 minutes or so.

Once most of the liquid has gone, add a whack of salt and pepper, give a good stir, turn off the heat but leave on the for a further ten minutes.

Devour.

 

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Stephanie Fried Rice

Main, Side, Snack

It felt like such a relief to be able to just jump in the car and drive a couple of suburbs this week, rather than having to get my people to organise the logistics of transferring major A-list celebrities to-and-from Brisbane Airport without anyone realising they are in town. I don’t want to complain about my blessed life, but sometimes it does get exhausting.

As I mentioned, I was once a swimming trainer – mainly to fulfill my passion for men in speedos and/or super tight pants – here in Brisvegas, as we oft loathsomely say. While my students feature the who’s who of Australia’s swimming elite – obviously though Grant Hackett and I used to booze together and Kowalski and I … well – my personal fave was little Stephy Rice.

I mean, sure, she felt it appropriate to tweet a homophobic sledge at a rugby team in 2010 but she did actually seem remorseful – plus, it’s not like I haven’t forgiven someone for making stupid statements – and apologised profusely. Shockingly I made the mature choice and accepted her apology and moved on … on the express condition that she appear on The Celebrity Apprentice.

While I stacked the cast with an actual businesswoman to shame her out of the competition and my nemesis Dawn Fraser – who hates that we’re close – she somehow won the game. Sure it further inflamed my rage for a couple of hours, but then I had to admire her moxie and we’ve been the dearest of friends ever since.

Sadly for the ailing Australian swim team, I couldn’t convince her to join me in staging a comeback but it was such a treat to catch-up and reconnect. We laughed, I briefly made her cry like she was apologising for a homophobic slur – despite her aggressive suggestions to the contrary, she is obviously voting ‘yes’ in the offensive same-sex marriage postal survey – and we ultimately became closer than ever before.

Though maybe that is just the Stephanie Fried Rice talking?

 

 

There is nothing better than fried rice, particular when it is sans prawns. Spicy, fresh and with a kick of heat, this is the perfect comfort meal to mend friendships and alleviate hunger.

Enjoy!

 

 

Stephanie Fried Rice
Serves: 4.

Ingredients
1 cup long-grain rice, cooked as per packet instructions
2 tsp vegetable oil
2 eggs, lightly whisked
6 rashers streaky bacon, diced
6 shallots, sliced
2 garlic cloves, minced
2 carrots, diced
1/2 cup corn kernels, cooked and drained
1/2 cup peas, cooked and drained
1 capsicum, diced
2 tsp char sui sauce
2 tsp tamari
1 tsp rice wine
salt and pepper, to taste

Method
Heat half the vegetable oil in a small frying pan, and lightly cook the eggs until they form a delicate omelette. Leave to rest.

Heat the remaining vegetable oil in a large frying pan and add the bacon, frying until crisp. Add the garlic and shallots and cook for a further minute, or until fragrant. Add the carrot, corn and capsicum and cook for a further five minutes. Add the rice and cook, stirring, for ten minutes before adding the sauces and a good whack of salt and pepper.

Devour.

 

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Rice Chripsy Swans

Dessert, Party Food, Snack, Sweets

After catching up with a post house arrest Richie Hatch, I got to reminiscing about my time locked away in a house with my dear friend Chrissie Swan on this little show known as Big Brother.

Now I don’t want to bore you with the time-travel specifics, but I lost (hopefully a different timeline’s) 2018’s Australian Survivor and humiliated by my loss, decided to go back in time to 2003 and win Big Brother. Sadly my bullying wasn’t a winning formula for a publically voted show, so I decided to pick a fight with Chrissie – with whom I had fallen madly in friend-love with – to make her the triumphant hero to my villain.

To confuse you even further with the timeline, this wasn’t actually my first time connecting with Chrissie. You see, we shared some extremely witty banter on Twitter in 2008-9 and I decided that she we were the dearest of friends.

My proof being that she loved an ode I wrote to Dolly’s hit 9 to 5 AND tried to score me tickets to a tapping to The Circle featuring queen Nigella Lawson because I spammed her about my Nige passion.

That reminds me, I really need to tell you about the time I got drunk and charmed my way into a taping of The View.

Anyway, her kindness is what chose me to go back to 2003 in the pursuit of reality TV glory and why I chose to fall on my sword to confirm her status as a national treasure. And thankfully, we’ve been the best of friends ever since.

Given Chris is hella busy, we haven’t been able to catch-up as often as we’d like in recent years, so it was such a tweettreat to take the time to reconnect and devour a big ol’ batch of my Rice Chrispy Swans.

 

 

Like Chris, these babies are insanely sweet and completely (snap, crackle and) pop. I mean, sure they are unhealthy and super easy … but don’t let that take away from their majesty.

Enjoy!

 

 

Rice Chripsy Swans
Serves: 2, without judgement.

Ingredients
200g white marshmallows, like Megan Marshmallys, for instance
3 tbsp unsalted butter
pinch of salt
4 cups rice bubbles

Method
Place the marshmallows and butter in a large saucepan over low heat and stir until the marshmallows have melted. Once they are completely liquified, add a pinch of salt and fold through the rice bubbles.

When completely combined, press the mixture into a lined 30 x 20cm baking sheet and chill for an hour or two.

Once set, remove from the pan, slice into bars and devour.

 

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Jeffrey Tamburito

Cinco de Cuatro Celebration, Main, Snack

I know what you’re thinking – what the fuck are you doing back for Cinco de Cuatro when today is Cinco de Mayo, you fool? A) that is super aggressive, let’s keep it pleasant and b) I simply can not have a Mexican food celebration honouring Arrested Development without the Bluth patriarch himself, Jeffrey Tambor.

I mean sure, I’ve totally dissed and dismissed my boy – well Lucille’s boy, both of them – Tony Hale … but we caught up last year and he is ok with it. He wanted to give his onscreen family, particularly his sibs Will, Porsh and Jase, a chance to be featured on this historical record of my celebrity friendships.

Anyway, back to Jeff – we’ve been friends for decades after meeting through my dear, dear, dearly departed friend Larry Sanders. I was completely taken by his talent in Lazza’s show and when he came in to audition for Arrested Development, I knew he just had to play George and Oscar.

After it was tragically axed prior to him snagging an Emmy, I made it my personal mission to snag him the gold. When I started developing a little show for Amazon called Transparent, I suggested he audition and help support the T of my community.

At first he thought I asked him to audition for season five of Community in an attempt to keep it on the t-eev, and while he agreed, he was even more excited to find out it was Transparent and his casting would help boost visibility for a less privileged part of my actual community. Now I know that it is fucked up to have a cisgender man playing a trans woman, but Jeffrey knows that and is working hard to make it up to the trans community by advocating that he be the last.

Given that season four should be released in the next few months, I was far less political in our discussions and instead focused on getting myself some spoilers / convincing him to find me a nice juicy role in the inevitable season five. Obviously that required me to sweeten him up, which in turn obviously meant I had to serve up a big old Jeffrey Tamburito.

 

 

There is no better way to honour the legitimate holiday that is Cinco de Mayo than a big, fat, spicy burrito. Hot, fresh and altogether soothing, is there anything more you need me to say to get some pork on your fork?

Enjoy!

 

 

Jeffrey Tamburito
Serves: 6.

Ingredients
olive oil
1kg pork shoulder
2 carrots, roughly chopped
2 onions, quartered
5 cloves of garlic
2 bay leaves
a few sprigs of oregano
3 tsp cumin
2 tsp smoked paprika
200g chipotles chillis in adobo sauce, blitzed to a pulp
400g can of chopped tomatoes
1L chicken stock
3 ripe tomatoes, diced
4 shallots, finely sliced
1 red capsicum, diced
400g can of kidney beans, drained
juice and zest of lime
1 onion, diced
small handful of coriander, finely chopped
1 tsp turmeric
3 cups rice, rinsed thoroughly
6 cups water
12 large tortillas
Guacamole, grated cheese, lettuce, sour cream, sriracha and any other beloved accompaniments, to serve

Method
Preheat oven to 160°C.

Heat a lug of oil in a dutch oven, season the pork and seal on both sides until golden. Remove from the pan, add the carrots, onion, garlic, bay leaves, oregano 2 tsps of the cumin and the smoked paprika and toss around with the meat for a minute or two, or until fragrant. Add the chillis, tinned tomatoes and chicken stock and bring to the boil. Cover and transfer to the oven and cook for three-four hours, or until the meat is falling apart.

While the meat is cooking, combine the tomatoes in a bowl with the shallots, capsicum, kidney beans, lime juice and a lug of olive oil. Stir well, season and refrigerate until needed.

Then get the rice ready by heating yet another lug of olive oil in a large pan and frying the onion for a couple of minutes, or until soft and sweet. Add the coriander, the remaining cumin and turmeric and cook for a further minute before stirring through the rice. Cover with water, give a good whack of seasoning and cook, uncovered, over low heat for about twenty minutes.

Once everything is done, remove the meat from the oven and shred meat between two forks like a basic white girl says she is for a wedding and return to the pan on the stove top. Crank the heat up and simmer in the sauce for ten minutes or so, or until thickened and delicious.

To serve, heat a tortilla is a dry frying pan. Transfer to a bench, layer with your desired salad, the bean salsa, condiments and cheese and finally the pulled pork. Fold the tortilla over to enclose, seal the ends and roll to create a fat cylinder. Wrap in foil and transfer to the aforementioned frying pan to cook for a minute or so either side.

Before, obviously, devouring.

 

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