Food Ideas: Olivo smoked paprika infused olive oil Warming winter effortless roast From David & Anita You have to like black pudding for this one!   Lamb fillets or lamb backstraps Pancetta to wrap around Black pudding sliced   Pumpkin, potatoes, kumera, beetroot – cubed Smoked paprika + smoked paprika oil Cayenne pepper Coriander seeds – ground Rosemary Salt & pepper   Prepare all the vegetables in a heavy based casserole dish, season with the herbs and spices and pop a couple of sloshes of smoked paprika olive oil in to cook. Place meat on top and roast in a hot (180 – 200) oven until ready.   Drizzle with a dash of smoked paprika oil to finish – beautifully warming. Somerset Cottage in Tauranga has given me this recipe for the smoked paprika with pork..... Belly Pork with Olivo Paprika Oil and Feijoa chutney   Score thin strips on the outer skin of the belly, salt and pepper all over and leave in the fridge overnight uncovered. Next day dry off any moisture. Lay belly out flat on a roasting tray skin side up and roast at 220c for 20 minutes then reduce temp to 150c and bake for approx 11/2 hours or until the meat feels very soft and skin has crackled. Serve with a drizzle of paprika oil, sprinkling of thyme leaves and feijoa chutney (we use Digby Laws recipe), to the side.