It was great to see one of our favourite chefs- Ross Shonhan (the mastermind behind Bone Daddies, Flesh & Buns and Shackfuyu)- on Saturday Kitchen this weekend!

He cooked up a storm with James Martin, showing off one of the signature dishes of Soho hit Shackfuyu, Iberico pork pluma with spring onion and black pepper miso. The recipe can be found below if you fancy your hand at it, and if not, Shackfuyu now takes bookings.

For the Miso:
55g freshly ground black peppercorns
400g spring onions, finely chopped
60g garlic, finely chopped
250g white miso paste
large pinch sea salt
50ml soy sauce
5 tbsp rice vinegar
5 tbsp vegetable oil
For the salad:
20g carrot, cut into fine julienne strips
20g cucumber, cut into fine julienne strips
20g daikon, cut into fine julienne strips
20g leek, white part only, cut into fine julienne strips
10g shiso leaves, cut into fine julienne strips
For the pork pluma:
2 pork pluma (approx 175-225g each)
100g unsalted butter
50ml vegetable oil
5 tbsp rice vinegar
Preparation method:
Miso: Put all the ingredients in a blender until smooth. Save the left overs to rub onto any other meat!

Salad:Mix the ingredients together, place in a colander and wash under cool running water. Drain and serve. For the dressing, mix lemon juice and a pinch of salt.
Pluma: To cook the pork pluma, heat a non-stick frying pan to medium heat, add butter and oil. Rub the pork with the miso and place in the pan. Cook for about 2-3 minutes on each side (or until cooked through). Remove from the pan and leave to rest for 1 minute.
Remove the pan from the heat and de-glaze it with the rice vinegar. Add a tablespoon of the fresh miso to mix through to make a sauce. Slice the pork and place on a serving plate with a spoon of sauce and the salad on top.

Catch the episode on iPlayer here.