This went down excellently at Christmas dinner and made a great centrepiece. I left out the breadcrumbs to reduce faff, and leftover slices from the rehearsal version went down well under a fried egg served on toast.
I trialled it first and then froze the marinade to reuse it, which made the dish more economical. The second iteration had a generous dollop of honey added and I would personally use a bit less salt. We are now wondering whether it would work cut into diamonds instead of slices, and studded with cloves. It is definitely a recipe that you could make your own by tweaking the seasoning and spices.
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