Place the pork, sherry, ginger slice & 1 onion in a pan. Cover with water & simmer until tender. Drain & refrigerate until cold.
Then cut the pork into 4cm square pieces, 3mm thick. Combine the red chilli (crumbled), hoisin sauce, soy & sugar. Cut bell the pepper into 2.5cm squares, cut the remaining 2 onions into 2.5cm lengths.
Put the wok on high, add 2 tbsps oil, stir fry the onions & peppers for 1½ mins, add salt & stir; remove. Put 1 tbsp oil in the wok. Add garlic & minced ginger & stir once.
Add the the pork, stir fry 1 min. Add hoisin sauce mixture, toss until pork is coated. Return the bell peppers & onions to wok. Stir for 30 secs.
Heat the oven to 220C/gas 7.
Score the pork skin 1cm deep & about 2cm apart. Repeat on an angle to get a diamond pattern. Lay skin-side up in an oven tray. Roast for 20 mins, then lower the heat to 100C/gas ¼
Grind the spices into a powder (use a grinder, or a pestle & mortar). Pick the coriander leaves & set aside. In a food processor bowl add the coriander roots & stems, the powder, garlic, ginger, salt, chilli & oil, then blitz into a rough paste
15 mins after lowering the oven temperature, turn over the pork & spread the paste over its underside. Return to the oven for 1 hr, then turn again & sprinkle the skin with a pinch of salt. Now cook the pork, skin-side up, for 12-18 hours longer, by which time the meat should fall apart to the touch
While the pork is cooking, mix the orange & lemon juice, pomegranate molasses & vinegar. Use a quarter of this mix to baste the pork 2 or 3 times while cooking (also baste with the juices from the bottom of the tray)
Once done, remove the tray from the oven, drain the juices into a pan & return the pork to a high oven (220C/gas 7) for 20 mins to crackle the skin. Quickly chill the juices & skim the fat off the surface. Add the remaining molasses mix, the syrup & some salt, & simmer to reduce by half
Remove the meat from the oven, leave to rest for 10 mins, then cut into large chunks & arrange on a platter. Spoon the hot sauce on top & sprinkle with coriander leaves
Get the butcher to detach the bone at the base so it can be removed easily once cooked. Tie together & make sure the fat is scored well
Pre heat the oven to 225C/gas 7.
Slide the garlic cloves between the scored pork skin. Sprinkle with chopped thyme & rosemary & season with salt & pepper
Pour a touch of olive oil all over the meat & on the baking tray. Place the pork on the tray, then roast for 30 mins, leave undisturbed to ensure truly crisp crackling
Then lower the heat to 180C/gas 4 & continue to cook for 1hr10mins. When ready (check with a meat thermometer if you have one), remove from the oven & allow to rest. Then serve with vegetables.
Preheat the oven to 220°C/gas 7
Score the pork skin. Rub salt into the scores, pulling the skin apart a little if needed
Brush excess salt off the surface. Season the underside with a few pinches of salt & pepper. Roast skin-side up for 30 mins, until the skin of the pork has started to puff up. Then turn the heat down to 170°C/gas 3, cover the pork snugly with a double layer of tinfoil, & roast for a further 4½ hrs
Take the foil off & baste the meat with the fat in the bottom of the tray. Transfer the pork to a chopping board. Spoon all but a couple of tbsps of fat out. Add all the veg, garlic & bay leaves to the tray & stir into the fat. Place the pork back on top & roast without the foil for 1 hr. The meat should be meltingly soft & tender
Move the meat to a serving dish, cover with tinfoil & leave to rest. Spoon away any fat in the tray, then add the water or stock & place the tray on the hob. Bring to the boil & simmer for a few mins, stirring constantly with a wooden spoon to scrape up all the bits on the bottom of the tray. When it's a nice, dark gravy, pour it through a sieve into a bowl or gravy boat, pushing all the goodness of the veg through the sieve. Add a little more salt & pepper if it needs it
Serve the pork & crackling with the jug of gravy & some roast potatoes (As a treat, you can try roasting them in the fat you spooned out of your roasting tray. Some stewed red cabbage & apple sauce will finish this off perfectly.)
The day before, pat the pork dry with kitchen paper. Whizz together the garlic, paprika, oil & lemon juice with 1 tbsp salt. Rub the pork with the marinade & refrigerate for 12-24 hrs.
Heat the oven to 150C/130C fan/gas 2.
Place the potatoes in a large roasting tin & sit the pork on top (the potatoes act as a trivet). Pour over any marinade with 300ml water, cover with foil & cook for 5 hrs.
Remove the foil & increase the oven to 180C/160C fan/gas 4. Cook for a further 1 hr.
Remove from the oven & rest for 20-30 mins. To serve, lift off pieces of the crisp skin, then take 2 forks & slowly pull the meat apart. Cut the pork into hunks or shred further, ready to go with whatever accompaniments you choose.
Preheat the oven to 150C/gas 2.
Score the skin of the pork with a sharp knife into a diamond pattern. Place the meat into a deep-sided roasting tray with 600ml water. Cover with foil & roast in the oven for 3 hrs.
Remove the foil, increase the oven temperature to 200C/gas 6 & cook for another 1½ hrs, or until very tender & the skin in very crisp.
Place the apples, butter & cider into a saucepan, cover with a lid & cook for 4-5 mins, or until the apple pieces begin to break down.
Beat the apple until a purée consistency & season to taste with the sugar & a little salt.
For the mash: Boil the potatoes in salted water for 15 mins, or until tender. Drain & place the potatoes back into the saucepan over the heat to remove excess moisture.
Place ¾ of the butter & milk into a saucepan & heat until the butter is melted. Add to the mash & beat well until soft & creamy. Finally season with salt & freshly ground black pepper.
Heat a heavy-based frying pan until hot & add the remaining butter, cabbage & 75ml water. Stir until the cabbage is just tender. Remove from the heat & season to taste with salt & freshly ground black pepper.
Using a spoon & fork, tear the meat from the pork shoulder & pile onto a plate. Spoon the mash & cabbage alongside & a large dollop of apple sauce. Finally add a few pieces of crackling.
Preheat the oven to 160C/140C fan/gas 3.
Sit the pork on foil in a roasting tin. Mix the butter, sugar & mustard with 2 tsp salt, rub all over the top & ends of the joint, then scrunch up the foil to seal tightly in a parcel.
Quarter, core & thinly slice the apples. Quarter & core the peppers & discard the seeds. Mix the onions & apples in a shallow roasting tin. Scatter the peppers over the top & poke in some bay leaves. Mix the vinegar, oil, mustard & sugar with 100ml water & drizzle over everything.
Roast the pork for 3½ hrs & cook the pepper mix on the shelf below for the first 2 hrs. Then set the pepper mix aside
Baked potatoes can be cooked in the oven underneath the pork.
After 3½ hrs, unwrap the pork. Scrape any mustard mixture on the foil back onto the pork, sit it & any juices back in the tin & increase oven to 200C/180C fan/gas 6
Roast for 30-45 mins more until the skin is crisping. Then cover & rest for 20 mins
Put the peppers back on the top shelf for 20 mins to finish. Slice the pork thickly alongside the apples & peppers. Pour any tin juices over them
Heat the oil in a large wok. Add the red chillies, ginger & red onion. Stir fry for 1min.
Add the pork & red peppers. Cook for 5 mins, until the pork is cooked through.
Stir in the lettuce, soy sauce & fish sauce & a splash of water. Stir in a the fresh coriander & bean sprouts. Check the seasoning. Serve with the boiled rice.
Preheat the oven to 190C/Gas 5
Mix the mustard with the honey & cider in a bowl. Remove any fat from the fillet & season well with salt & pepper
Place the pork in a baking dish, cover with the cider mixture & cook until tender & cooked all the way through - about 25-30 mins
Pre-heat the oven to 200C/Gas 6
Cut a pocket into the middle of the pork. Stuff the cheese into the pocket & seal both ends with a cocktail stick
Season the pork with salt & freshly ground black pepper, to taste, & place into a hot oven-proof frying pan with the oil. Fry for 1 min on each side to seal
Transfer the pan to the oven for 12 mins
Remove from the oven & let it rest
Boil the cabbage in a pan with the sugar & white wine vinegar for 12 mins
Remove the cocktail sticks from the pork, slice & serve on top of the cabbage
Heat the oil in a wok. Add the pork & cook for 2-3 mins
Add the remaining ingredients & sauté for another 5 mins
Transfer to a dish & serve warm
Heat one tbsp of the oil in a grill pan & fry the pork for 4-5 mins until golden-brown & cooked through
Heat the remaining oil in a pan & fry the onion & garlic for 2-3 mins until softened, then add the beans, red pepper, Tabasco sauce & stock. Simmer for 8-10 mins until the pepper is tender
Stir in the cream. Serve the spiced bean mixture in a bowl with the pork slices arranged on top
Preheat the oven to 200C/390F/Gas 6
Mix together the herbs, garlic, olive oil & honey. Roll the pork in the mixture to coat well. Heat a pan until it's red-hot. Add the herb-crusted pork & sear for 1 min on each side
Transfer to the oven & cook for 10 mins
Remove the pork & leave to rest for at least 5 mins before serving
In a clean pan, heat the butter until it foams. Add the onion & apple & cook for 2 mins
Add the lentils & cider; cook for a few secs then add the honey & mustard
Let the lentils & warm for 2-3 mins, then season & add the parsley
Leave enough 'cidery' liquid in the lentils to provide a sauce. At the last minute, stir in the butter to thicken the sauce
Carve the pork into 1cm (0.5in) thick chunks. Lay the pork slices onto the mash & spoon the lentils & liquor all around
Preheat the oven to 200C/gas 6
Make a deep cut in each pork fillet but not all the way through. Slice the Stilton & place in the cut together with the sage leaves. Close the fillet & tie with string in 2 or 3 places. Season
Heat the butter & oil in an oven dish on the hob until lightly brown
Lightly flour the fillet. Sauté on both sides. Add the wine & bring to the boil. Cook in the oven for 30 mins
Remove the meat, cut away the string & slice into 1cm pieces & keep warm
Taste the cooking juices & adjust the seasoning. Add a tbsp of water to the dish & scrape the bits off the bottom to make a sauce. Place the sliced pork on a plate & pour over the sauce. Serve with baby cabbage
Preheat the oven to 200C/400F/Gas 6
Place all the marinated pork ingredients, except the pork fillet & olive oil, into a bowl & mix well. Add the pork fillets & turn to coat in the marinade, then leave to marinate for 20-30 mins
Drain any excess marinade from the pork & heat a frying pan until hot. Heat the olive oil & add the pork fillet & fry for 1-2 mins on both sides
Transfer to the oven & roast for 8-10 mins, until cooked through
Remove & rest in a warm place for 5 mins
For the tzatziki: mix the cucumber & salt together & sit in a colander for 1 hr
Rinse & pat dry with kitchen paper. Place the cucumber into a bowl. Add the yoghurt, garlic & mint & stir to combine. Season, to taste, with salt & black pepper
For the romesco sauce: place the pepper, onion, chillies & olive oil onto a roasting tray & place into the oven for 10-12 mins, until soft & browned
Heat a frying pan until hot, then place the tomatoes, cut-side down, into the pan & sear until blackened
Place the roasted vegetables, ground almonds, vinegar & bread into a food processor & blend for 2 mins, until smooth. Gradually add the olive oil in a steady stream until completely incorporated into the sauce, then season well with salt & freshly ground black pepper
To serve, slice the pork fillet & place onto a plate. Place a spoonful of romesco to one side of the pork, & a spoonful of the tzatziki to the other side
Preheat the oven to 180C/gas 4.
Mix the spices & salt. Roll the pork fillet in the spice mixture to coat all over. Heat the olive oil in an ovenproof pan & fry the pork until lightly golden-brown on all sides. Transfer to the oven & roast for 8-10 mins, or until cooked through.
Place the half pepper on a baking sheet, cut-side up, & drizzle with 1 tbsp of the olive oil. Roast in the oven for c.10 mins, or until softened. Heat the remaining tablespoon of oil in a pan & fry the onion & garlic for 3-4 mins, until softened.
Add the turmeric & rice & stir well. Pour in the stock & bring to a simmer. Cover partially & simmer for 8-10 mins, or until the rice is cooked. Drain off any excess liquid. Remove the pepper from the oven & fill with the rice. Scatter over the chopped cashews.
Carve the pork into thick slices & place on a serving plate with the stuffed pepper on the side. Garnish with a sprig of dill & a drizzle of soy sauce.
Preheat the oven to 200C/gas 6.
Put the groundnut oil in a frying pan on a medium heat. Add the butter & heat until it starts to foam.
Season the pork with salt & pepper, colour in the pan for 3 mins until caramelised on the outside.
Cook the pork in the oven for 5-9 mins, depending on how well done you want them. Prick to test they are cooked through then rest for a few mins.
Combine the mustard seeds, spring onions, olive oil & vinegar, & beat together. Put the salad leaves in a bowl. Slice the pork over them & add the dressing. Sprinkle the parsley & almonds in, mix well & check the seasoning before serving.
Lightly season the pork. Cut the apples into thick segments, removing the cores
Warm the butter in shallow pan, When it starts to froth, add the apples, & the pork steaks , Cook for 3-4 mins without moving until the underside of the meat is golden
Turn over the meat & the apples, then add the rosemary & walnuts. Cook for 4 -5 mins more until the pork is browned & the fat golden
Remove the pork & apples & keep warm. Pour the cider into the pan & bring it almost to the boil, simmer & reduce slightly, Stir to dissolve the pork juices into the cider. Season lightly then add a knob of butter & beat it into the pan juices.
Spoon the sauce over the pork & apples.
Put a large pan of water on to boil. Pour 75g hoisin sauce into a shallow dish, add the pork & turn to coat. Cover & leave to sit at room temperature
Tip the rice into a pan of boiling water & cook following pack instructions. Heat the oil in a non-stick frying pan. Cook the pork steaks at a medium-high heat for 2-3 mins on each side until cooked through & slightly charred. Lift the steaks out onto a warm plate & cover with foil. If the cooking juices have burnt, wipe the pan out
Add the remaining hoisin to the frying pan with 1 tbsp soy sauce & 100ml water & bubble gently
Drain the rice, divide between 6 plates & put the steaks on top. Spoon the extra hoisin sauce over the steaks so it soaks into the rice below, then thinly slice the spring onions on an angle & scatter over.
In a bowl, mix the syrup, ½ the oil, the garlic, 1 tsp of salt & some white pepper. Add the chops & rub the marinade all over the meat. Set aside for 30 mins +.
Put a large lidded sauté pan on medium-high heat. When it begins to smoke, add the chops, sear for 3-4 mins, turning once. Transfer to a plate. Add the remaining oil to the pan, turn the heat to medium & fry the mustard seeds for 30 secs. Add the shallots, chilli, lemongrass, star anise & cardamom, cook for 5 mins, stirring, until the shallots soften, then add the quince, lime leaves, sugar & ¼ tsp of salt. Put on the lid & cook very slowly, adding enough stock just to cover the quince.
When the fruit is soft (c.30 mins) pick out the cardamom, lemongrass & star anise.
Stir in the cream & remaining stock, add the chops back & cook for 8-10 mins (if necessary top up with water to keep part-covered in liquid)
Transfer the chops to plates, add the lime juice to the sauce, season & reduce a little if needed, then spoon over the chops, sprinkling with coriander.Pear could be substituted for the quince - reduce the cooking time.
Heat the olive oil in a pan, & sauté the onion or shallots until soft
Then drop the sausages in & sauté for a couple of minutes
Pour in the wine & reduce until it is a nice thick sauce
Leave to cool, then refrigerate
Before serving, warm up on the stove & add the parsley
Divide the spinach, avocado & onion between 4 plates & season. Fry the bacon rashers till crisp & brown. Add the walnuts to the pan & gently toast until lightly browned.
Spoon all but 1 tbsp of bacon fat from the pan, lower the heat & add 4 tbsp olive oil till warmed through, remove from the heat, add the vinegar & mustard & lightly whisk till emulsified.
Cook the pasta in boiling water according to packet instructions.
Cook the garlic in boiling water for 4 mins. Drain & toss into a non-stick frying pan with the butter & olive oil. Cook over a low heat until golden.
Add the spinach & cook until it begins to wilt, add the crème fraiche & the chopped gammon. Bring up to the boil, season with pepper & toss into the cooked pasta.
Serve in a bowl with grated cheese.
Coat the asparagus in the oil & season well with salt & pepper. Cook in a hot griddle pan for 5-7 mins, turning frequently.
Lay the ham slices side-by-side. Pile the asparagus horizontally at one end then roll up in the ham & place back in the pan for 2-3 mins, until the ham is golden-brown & crisp. Set aside on a warm plate
Pour the balsamic vinegar into the pan, scraping any browned bits at the bottom with a wooden spoon. Cook for 1-2 mins, or until reduced & sticky. Spoon over the asparagus & garnish with parmesan shavings
Preheat the oven to 190C/gas 5.
Warm the olive oil in a large frying pan on a medium heat.
Cut the chicory in ½ lengthways & season. Add to the pan & colour for 4-6 mins on each side.
Place in an ovenproof dish. Add the butter & a little water & cook in the oven for 10 mins, removing & tossing after 1 min to ensure an even distribution.
Mix the breadcrumbs, Parmesan & gruyère together. Remove the dish from the oven, check the chicory is soft & pour the cream evenly around it. Top with the breadcrumb mixture & sliced ham & place under the grill until there is a nice colour & crust. Serve immediately with a tossed green salad.
Heat the oven to 160C/140C fan/gas 3.
Heat the oil in a casserole dish with a lid & brown the pork on all sides (~10mins), in batches if necessary.
Remove the pork & then add the chorizo & sizzle for 1 min. Add the vegetables, fennel seeds, chilli flakes, garlic & herbs & cook for ~5 mins until the vegetables are soft & just starting to colour.
Sprinkle over the sugar & stir in the tomato purée & vinegar & bubble for a moment. Tip in the tomatoes & a can of water. Stir the pork & juices into the sauce, season with salt & pepper & bring to a simmer.
Cover & place in the oven for 1 hr 45 mins. Check occasionally & if the sauce is too thick add a splash more water.
Stir in the chickpeas. Return to the oven for 15 mins.
Cool slightly then stir through the parsley. Taste for seasoning & serve with crusty bread or boiled potatoes.
Pound the fennel seeds & add them & the other stuffing ingredients to a mixing bowl together with some salt & black pepper
Lay the pork skin-side down on a chopping board, lengthways. Scatter the seasoned crumbs in a 6 cm line in the centre of the meat, then put the blackberries on top in two lines. Roll the meat up & fasten tightly, in six places, with string. Transfer to a roasting tin & set aside in a cool place, uncovered, for an hour
Pre-heat the oven to 220C/gas 8.
Roast the pork for 25 mins then lower to 160C/gas 3. Roast for 1 hr 35 mins checking that the fat is crisping nicely without burning. Cover it loosely with foil if necessary.
Remove the pork & set aside, loosely covered, to rest for 20 mins. This will produce a juicier roast. Remove most of the oil from the roasting tin, add 1 or 2 glasses of cider & a little seasoning, bring to the boil, stirring continually, then serve the resulting juices with the roast. Carve thickly & serve.
Heat the grill to high.
Snip the sides of the gammon steaks with kitchen scissors so they don’t curl up too much when they cook. Put the gammon onto a baking tray, then grill on one side for about 10 mins until the fat is crisp.
Meanwhile, cook the cauliflower in boiling water for 5 mins until tender.
Drain & tip into a bowl with the mustard, crème fraîche & two-thirds of the cheese & give it all a good mix.
When the gammon is crisp, flip it over & cook on the other side for about 10 mins.
Spoon the cauliflower mix over the gammon, sprinkle with cheese, then grill for 5 mins until bubbling & golden.
Preheat the oven to 200C/gas 6.
Dry the belly pork then rub all over with olive oil & season with pepper. Place in a roasting tin with the onion. Saltprinkle with a little more oil. Place on the top shelf for 30 mins.
Thoroughly whisk the sauce ingredients. Pour off any excess oil from the pork, then pour the BBQ sauce over it.
Return to the oven for 25 mins more, basting frequently.
Pour the milk into a shallow bowl & add the bread. Leave to soak for c.10 mins. Put the other ingredients, except for the oil, into a bowl, season well, & mix with your hands until thoroughly combined
Mash the bread into a milky paste & add to the meatball mixture. Mix in well
Shape the mixture into balls – about the size of a chocolate truffle – add another 2 tbsp olive oil to the pan. Fry the meatballs in batches until nicely caramelised all over, then turn down the heat & fry more gently until cooked through
Serve with a tomato sauce & spaghetti or sautéed potatoes.
Put the leftover pork in a food processor & process until finely chopped. Add the grated red onion into the pork with a handful of breadcrumbs, the egg, chopped parsley & season well. Process until the mixture comes together.
Shape into patties. Fry for 3-4 mins on each side or until brown. Serve in burger buns with rocket leaves, roasted red pepper & a few slices of onion
Pre-heat the oven to 220C/gas 7.
Sieve the flour into a large bowl, giving it a good airing. Break the egg into the centre; add salt & pepper. Whisk the milk & water, then whisk the egg into the flour & add the liquid gradually.
Place the onions in a bowl, add 1 tsp oil & the sugar; toss. Spread on a baking tray & place on a high shelf in the oven. Put the sausages in a roasting tin on a lower shelf & cook for 10 mins.
Remove the sausages but leave the onions for 4-5 mins more until blackened round the edges.
Place the tin of sausages over medium direct heat &, if necessary, add a tbsp of oil. When the oil is beginning to shimmer pour the batter in around the sausages. Return the tin to the oven, on the highest shelf, & cook for 30 mins.
Add the Worcestershire sauce & mustard to the stock, then add the onions. Add the 2nd tsp of oil; stir in the flour over a medium heat; gradually add the stock whisking all the time. Gently simmer for 5 mins.
Check the seasoning, then pour into a warmed serving jug.
When the toad is ready, it should be puffed brown & crisp & the centre cooked & not too squidgy.
Serve immediately with the gravy. It's absolutely wonderful with mashed potato.
Preheat the oven to 180C/gas 4.
Put the garlic & rosemary in a large bowl. Add the celeriac, potatoes & cream, mix well & season.
Sauté the bacon until golden brown. Allow to cool. Add to the potato mix. Finally, add ½ the grated cheese & mix the ingredients well.
Grease an ovenproof dish with ½ the butter. Spoon in the potato mix & flatten.
Scatter over the remaining grated cheese & the rest of the butter, chopped into small pieces. Finally, grate some black pepper on top.
Bake in the oven for 20-30 mins, until soft & golden brown on top. If the potatoes are slightly thicker, it may take a further 10 mins. Allow to cool slightly. Serve with a crispy green salad.
Heat a touch of oil in a large, heavy-based saucepan, then add the sausages. Colour evenly, then remove from the pan & leave to one side.
Add the onion & chilli to the same pan & saute until soft, but do not over-colour – if necessary add a touch more oil so the onions don't stick.
Return the sausages to the pan & add the tinned tomatoes. Rinse the tin with a little water, add to the stew & simmer for 10-15 mins until you have a nice thick sauce.
Drain & rinse the kidney beans. Add them to the stew & bring to the boil
Finish with the fresh herbs & serve immediately, or leave until the next day (if it seems too thick, just add a touch of water to thin it out).
Preheat the oven to 180C/gas 4.
In a casserole dish brown the sausages in a little oil over a medium heat. Remove & then brown the lardons & shallots lightly.
Sprinkle in the flour & gradually stir in the cider. Add the sausages, garlic, bay leaf, fresh thyme & sprigs. Add some pepper. As soon as it begins to simmer put the lid on & transfer to the oven for 30 mins. Remove the lid & continue for 20-30 mins more.
Fry the apple rings & garnish the casserole for the last few mins. Serve with fluffy mashed potato.