It’s my birthday and I’ve reached the grand old age of 60. You may well say I don’t look it – thank you – but with all that’s gone on in the hospitality industry recently, losing my old business and having to close my pub, The Fox, it’s put a few years on me.
I’m celebrating by having friends round and cooking a suckling pig. To make the most of its delicious richness, I’m turning
it into several courses, each with an Asian influence, including a broth and the crispy Vietnamese pancakes I’m sharing here.
I’m sorry you can’t dig in with us, but I hope you enjoy these party dishes inspired by my menu, plus one of my favourite sweet treats.