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Make Pork Belly with Slow-Roasted Winter Vegetables and Apple and Sage sauce

Pork Belly with Slow-Roasted Winter Vegetables and Apple and Sage sauce

A fuss-free delicious Sunday roast with crispy crackling, the pork is so succulent and meltingly tender!  It is a perfect match for the winter vegetables and apple & sage sauce!

Serves 4

Preparation time:  10-15 minutes

Cooking time:  3 hours 30 minutes

Ingredients

1.2kg boned pork belly, rind scored
3 tsp sea salt flakes
1 tbsp white vinegar
2 Granny Smith apples, peeled, quartered & cored
Handful fresh sage leaves 
1 onion, peeled & chopped
500ml alcoholic apple cider
4 small parsnips, peeled, trimmed & halved
1 bunch baby carrots, trimmed 
3 desiree potatoes, each cut into 6 wedges
½ bunch fresh thyme sprigs
12 garlic cloves (unpeeled)
1½ tbsp olive oil 
30g butter, melted
Sea salt & cracked black pepper
1 tbsp wholegrain mustard

Preparation method

1. Preheat oven to 160°C (140°C fan) Gas Mark 3. Rub scored rind of pork with vinegar and salt, massaging well. Place the apples, sage and onion into roasting dish and pour over cider. Place rack over apple mix and lay pork belly on top, skin side up. Roast for 3 hours. 

2.  After 1½ hours, spread parsnips, carrots, potatoes, thyme and garlic on baking tray, drizzle with olive oil and melted butter, season with salt and pepper to taste and toss well to combine. Place vegetables on lower rack of oven and cook with pork, tossing occasionally.  (if the cider sauce is evaporating too much add some water).

3.  After the 3 hours, increase temperature to 230°C (210°C fan) Gas Mark 8. Cook for a further 20 to 30 minutes until crackling is crispy and vegetables are golden.

4.  Remove from oven and place the vegetables in a dish and keep warm. Rest the pork on a board for 15 minutes. Remove the rack and mash apples with mustard using fork so that it comes together but is still chunky. Pour sauce into jug. (If your crackling is not crispy enough pop it under a grill on full heat, this will only take 2-3 minutes so keep an eye on it).

5.  To serve slice the pork into portions and serve with slow-roasted winter vegetables and apple sauce.  Enjoy!

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Sausages braised with Cider & Smoky Bacon

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Make Sausages braised with Cider & Smoky Bacon

Sausages braised with Cider & Smoky Bacon

A very simple but very delicious dish to make – pork and cider were made for each other!  This dish is best served with a hearty pile of mash!

Serves 4 or 2 if you like big portions

Preparation time:  5-10 minutes

Cooking time:  45 minutes

Ingredients

1 tbsp olive oil

8 pork sausages

6 rashers smoked streaky bacon, chopped

1 onion, peeled and sliced

1 tbsp plain flour

450ml cider

1 tsp Dijon mustard

a handful parsley, chopped

mashed potato, to serve

Preparation method

1. In a large frying pan or wok heat the olive oil.  Add the sausages and cook until they are browned all over and set aside.

2. Add the bacon and onion the pan and cook for 5-7 minutes, stir occasionally until golden.  Now add the flour and cook for a further minutes, then stir in the cider.  Bring to the boil and then simmer for 2 minutes, stir in the mustard.

3. Return the sausages back to the pan.  Simmer for 20-30 minutes until the sauce has thickened.  Sprinkle with parsley and serve with mash.

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Beef & Ale Casserole with Horseradish & Stilton Dumplings

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Make Beef & Ale Casserole with Horseradish & Stilton Dumplings

Beef & Ale Casserole with Horseradish & Stilton Dumplings

An extremely simple to make beef and ale casserole which is full of flavour!  The dumplings make this dish unique... this is a must try! 

Serves 4

Preparation time:  15 minutes

Cooking time:  2 hours 15 minutes

Ingredients

For the casserole:

2 tbsp vegetable oil

2 large onions, thickly sliced

750g braising steak, cut into 2-3cm cubes

3 tbsp plain flour

Freshly ground pepper & salt

2 large carrots, peeled & sliced

2 tbsp demerara sugar

2 tbsp balsamic vinegar

2 tbsp Worcestershire sauce

2 tbsp tomato puree

550ml bottle of Newcastle Brown Ale

For the Dumplings:

200g self-raising flour

100g vegetable or beef suet

½ tsp salt

75g Stilton, crumbled

1 tbsp finely chopped parsley

1 tbsp hot horseradish (from a jar)

150ml water

To serve:

2 tbsp chopped fresh parsley

Steamed green vegetables

Preparation method

1.  Preheat the oven to 160°C/Gas Mark 3.

2.  Heat the oil in a large casserole and add the onions, cook until they start to colour.  

3.  In a large bowl toss the beef in the flour and season well.  Add to the casserole (there is no need to brown the meat).  Now add all the remaining casserole ingredients and bring to the boil.  Cover with a lid and place in the oven for 1 ½ hours.

4.  In the meantime, make the dumplings.  In a large bowl, mix together the flour, suet and salt using your fingertips to break up the suet.  Now add the Stilton and the parsley.

5.  Combine the horseradish and the water together then place in the bowl.  Bring the mixture together with your hands until you have a dough consistency.  Then, using your hands roll the dough into 8-10 balls and set aside and cover.

6.  When the beef is soft and tender, season to taste.  Now drop the dumplings on top, cover with the lid and return to the oven for 30 minutes.

7.  Now that the dumplings have puffed up, remove the lid and raise the temperature to 180°C/Gas Mark 4.  Cook until the dumplings have developed a crust.  Scatter with parsley and serve on warm plates with steamed green vegetable, enjoy!

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Moules au Cidre (Mussels in Cider)

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Make Moules au Cidre (Mussels in Cider)

Moules au Cidre (Mussels in Cider)

An absolutely gorgeous starter - steamed mussels and cider are a perfect flavour combination!

Serves 4

Preparation time:  15 minutes

Cooking time:  25 minutes

Ingredients

1kg live mussels, scrubbed & de-bearded

500ml dry cider

6 shallots, finely chopped

6 tbsp double cream

Freshly ground pepper

Baguette, to serve

Preparation method

1.  Discard any mussels with broken shells or any that refuse to close when tapped.

2.  In a large pan pour the cider, add the shallots and season with pepper.  Bring to the boil for 2 minutes.

3.  Add the mussles to the pan and cover with a lid.  Cook on a high heat for about 5 minutes, shaking the pan occasionally until the shells have opened.

4.  Remove the mussels from the pan with a slotted spoon and keep warm.

5.  Strain the remaining liquid through a muslin-lined sieve into a saucepan.  Bring to a boil and simmer for 8-10 minutes or until it has reduced by half.  Stir in the cream and add the mussels and cook for 1 minute to reheat the shellfish.

6.  Serve immediately with a fresh baguette, enjoy!

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Double Chocolate Pancakes

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Make Double Chocolate Pancakes

Double Chocolate Pancakes

Everyone loves pancakes but these double chocolate pancakes are amazing!

Serves 4

Preparation time:  15 minutes (plus resting time)

Cooking time:  30 minutes

Ingredients

150g/5 ½ oz plain flour

Pinch of salt

250ml/9 fl oz milk

100ml/3 ½ fl oz water

1 large egg

2 tbsp melted butter

2 tbsp cocoa powder

3 tbsp single cream

butter, for greasing

For the filling:

140g/5 oz white chocolate, broken into small pieces

150ml/5 fl oz single cream

1 tsp vanilla extract

25g/1oz milk chocolate, roughly grated

Preparation method

1.  Sift the flour and salt into a large jug.  Add the milk, water, egg and butter and whisk until it is smooth.

2.  Pour 150ml of the batter into a jug and whisk in the cocoa powder and the cream.  Leave the 2 batters to stand for 15 minutes.

3.  Grease a frying pan and heat over a medium heat.  Pour the batter from the two separate jugs, swirl the two colours of batter together so it covers the pan with a thin layer of batter.

4.  Cook until the underside is golden, flip over with a palette knife and cook the other side until golden.

5.  Repeat this process, separate the pancakes with kitchen paper and keep warm.

6.  For the filling, place the white chocolate, cream and vanilla extract in a small saucepan and place over a low heat.  Stir until the chocolate has melted.

7.  Transfer the chocolate to small jug and pour a little onto each pancake.  Fold over, top with a sprinkling of grated chocolate and serve immediately with the remaining chocolate sauce on the side, enjoy!

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Chorizo & Prawn Risotto

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Make Chorizo & Prawn Risotto

Chorizo & Prawn Risotto

Chorizo and Prawns, a match made in heaven – this is comfort food at its best!

Serves 4

Preparation time:  15 minutes

Cooking time:  40-45 minutes

Ingredients

150g of Cherry tomatoes

Drizzle of olive oil

2 sticks of celery, finely chopped

1 red pepper, finely chopped

1 large onion, finely chopped

200g chorizo sausages, sliced and halved

1 tsp chilli flakes

275g risotto rice

Glass of white wine

1-1 ½ litres of chicken stock

pinch of saffron, infused in a 1 tbsp of warm water

200g uncooked king prawn

pepper

small handful of coriander leaves

knob of butter

Preparation method

1. Preheat the oven to 200C/Gas Mark 6.  Place the cherry tomatoes on a roasting tray and drizzle with olive oil, roast for 35 minutes or until their skin has started to split and blacken.

2. Heat a tablespoon of oil in a large frying or wok and add the onions, celery and red pepper.  Cook on a low heat for 4-5 minutes or until softened.  Add the chorizo and stir until you can really smell the smoky paprika of the meat and the oil has turned a rich burnt orange. Now add the chilli flakes and continue to stir and fry for 1 minute. Turn the heat up a little and add the rice, stirring until it turns opaque.

3. Add the wine and stir through. Then start adding the stock one spoonful at a time, stirring gently as you go. As each spoonful is absorbed, add another until the mixture is almost the consistency of rice pudding, but still with some bite to the rice. Pour in the saffron and its water and stir it in. When it’s all absorbed gently stir in the tomatoes, uncooked prawns and coriander leaves and continue stirring until the prawns turn pink.

4. Turn off the heat and grind over some black pepper, you can also mix in some butter at this point, cover and leave it to add more richness to the dish.

• If you have any leftovers, you can eat this the next day by sprinkling with parmesan cheese and placing in the oven at 170C/Gas Mark 4 for 45 minutes, delicious!

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Spicy Prawn Noodles

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Make Spicy Prawn Noodles

Spicy Prawn Noodles

A delicious quick and easy mid-week meal with a kick!  

Serves 4

Prep time:  5 minutes

Cooking time:  10 minutes

Ingredients

500g/1lb 2oz medium egg noodles

2 tbsp sesame oil, plus extra for tossing the noodles

2 red chillies, de-seeded and finely chopped

3cm piece of fresh ginger, peeled and finely chopped

3 large garlic cloves, chopped

1 red pepper, de-seeded and thinly sliced

1 bunch of spring onions, thinly sliced on an angle

400g/14oz raw prawns, shelled

2 large or 3 small pak choi, shredded

2 tbsp sweet chilli sauce

100ml/3½fl oz Chinese rice wine

2 tbsp soy sauce

1 lime, juice only

Preparation method

1.  In a large pan cook the noodles as per packet instructions, set aside and toss through a drizzle of oil to prevent them sticking.

2.  In a large frying pan or wok heat the sesame oil and then add the chillies, ginger and garlic and stir-fry for 30 seconds.  Now add the red pepper, spring onions and prawns.  Cook for 3-4 minutes or until the prawns turn pink.

3.  Now add the cooked noodles, pak choi, chilli sauce, rice wine, soy sauce and lime juice.  Stir-fry until the noodles are heated through and serve immediately, enjoy!



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Fusilli with Tomato & Vodka Sauce

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Make Fusilli with Tomato & Vodka Sauce

Fusilli with Tomato & Vodka Sauce

A delicious quick and easy mid-week meal with a kick!

Serves 4

Prep time:  2-3 minutes

Cooking time:  12-15 minutes

Ingredients

500g/1lb2oz dried fusilli pasta

200ml of good quality tomato passata

2 tbsp of extra virgin olive oil

2 cloves of garlic, sliced

10 leaves fresh basil

200ml single cream

100ml vodka

60g/2oz of butter

1 tbsp crushed pepper

salt

Pecorino or parmesan cheese, grated to serve

Preparation method

1.  In a large pan cook the pasta as per packet instructions.

2.  Meanwhile make the tomato sauce; in a small pan heat the oil and fry the garlic until golden.  Add the passata, fresh basil and season with salt & pepper.  Simmer for 10 minutes.

3.  When the pasta is cooked, drain and set aside.  In a large frying pan or wok melt the butter, add the pepper and pasta, toss until fully coated.  Over a high heat add the tomato sauce and cream and stir through.  Add the vodka, season to taste and remove from the heat.

4.  Serve the pasta in 4 warm pasta bowls and sprinkle with the cheese.  Enjoy!

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Chicken Jalfrezi

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Make Chicken Jalfrezi

Chicken Jalfrezi

A delicious home-made curry which is filled full of flavour and very easy to make!

Serves 4

Prep time 10 minutes

Cooking time 50 minutes

Ingredients

3 tbsp vegetable oil

1 onion, peeled & finely chopped

2 cloves garlic, peeled, sliced

1 tsp chilli powder

3 tsp ground turmeric

pinch salt

750g/1lb 10oz chicken breast, cut into large chunks

400g can of chopped tomatoes

2 tsp ground ginger

3 tsp ground cumin

3 tsp ground coriander

2 tbsp melted butter

1 lemon, juice only

To serve

basmati rice, cooked according to packet instructions

Indian Breads

2 limes, cut into wedges

2 handfuls fresh coriander leaves, finely chopped

Preparation method

1.       In a large frying pan or wok heat the oil and add the onion and garlic.  Fry over a low to   medium heat for 5 minutes or until softened.

2.       In a bowl mix together the chilli powder, turmeric and salt, add the chicken pieces and mix until fully coated.

3.       Now add the chicken to the pan and fry for 10-15 minutes or until the chicken is cooked through.

4.       Add the tomatoes, ginger, cumin, coriander into the pan, cover and simmer for 20-30 minutes.  Add water if the pan becomes to dry.

5.       Stir through the butter and add the lemon juice to taste.

6.       To serve, divide between 4 warm serving plates.  Serve with rice, Indian breads and lime wedges and sprinkle with the chopped coriander, enjoy!

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Chilli Cheese Tortilla Sandwich

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Make Chilli Cheese Tortilla Sandwich

Chilli Cheese Tortilla Sandwich

A quick & easy sandwich that is packed full of flavour!  Stack this dish higher to accommodate more people.

Serves 1

Prep time:  2 minutes

Cooking time:  3 minutes

Ingredients

2 flour tortillas

25g Jarlsberg or mature cheddar, thinly sliced

2 slices of parma ham

A few fresh basil leaves

1-2 tsp sweet chilli sauce

Preparation method

1.  Heat a large non-stick frying pan.  Now add a flour tortilla and arrange the cheese on top.  Add the parma ham and scatter over the basil leaves then drizzle over the sweet chilli sauce.  Top with the remaining flour tortilla and cook for 1 minute until the underside is crisp and flecked with brown spots.

2.  Turn the sandwich over and cook for a further minute.  Cut into wedges and serve.

3.  If you are feeding more people, once you have turned the sandwich, scatter over more of the filling and top with another tortilla, turn and cook for one minute.  Continue to layer, but be careful when turning over the stack, enjoy!

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Chorizo Sausage & Mushroom Rigatoni

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Make Chorizo Sausage & Mushroom Rigatoni

Chorizo Sausage & Mushroom Rigatoni

This pasta dish is delicious because the sausages are full of flavour, making the sauce rich and comforting.

Serves 4

Prep time:  10 minutes

Cooking time:  35 minutes

Ingredients

2 tbsp olive oil

1 small red onion, peeled & finely chopped

1 large garlic clove, peeled & finely chopped

300g chorizo sausages, skins removed & chopped

100g Portobello mushrooms, sliced

400g can of chopped plum tomatoes

50ml double cream

Freshly ground salt & pepper

400g rigatoni or penne

Pecorino or parmesan cheese, grated to serve

Preparation method

1.  In a large frying pan or wok heat the olive oil and add the onion and garlic.  Cook for 3-4 minutes, stirring until the onions have softened.

2.  Now add the sausage meat, stir and cook over a medium heat for 5-7 minutes.  Add the mushrooms and cook for a further 3 minutes.

3.  Add the tomatoes and cook for 20 minutes, finish by adding the double cream, keep the sauce at a simmer.  If the liquid reduces too much add some of the pasta water.  Season to taste.

4.  Meanwhile cook the pasta as per packet instructions and drain.  Place the pasta in the hot sauce and mix well over a low heat.  Serve the pasta in 4 pasta bowls and sprinkle with the cheese.  Enjoy!

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Orange and White Chocolate Cake

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Make Orange and White Chocolate Cake

Orange & White Chocolate Cake

A fantastic light orange and almond sponge covered in a delicious white chocolate topping

Serves 10

Prep time 30 minutes

Cooking time 40 minutes

Ingredients

175g butter, softened, plus extra for greasing

175g golden caster sugar

4 oranges, zest of 4, juice of 1

4 eggs, separated

100g self-raising flour

1 tsp baking powder

100g ground almonds

For the topping

200g white chocolate

200ml creme fraiche

100g white chocolate, to decorate

Preparation method

1. Preheat the oven to 180C/Gas Mark 4.  Grease two 20cm sandwich tins and line the bases with baking parchment.

2. Place the sugar into a large bowl and add the butter and orange zest, beat until the mixture is pale and fluffy then add the egg yolks.  Sift the flour and baking powder over the mixture and fold through lightly.  Then fold through the almonds and orange juice.  

3. In a separate bowl whisk the egg whites until they can hols their shape.  Now fold through a third of the egg whites into the cake mixture.  Repeat with another third and then the final third.  Try not to over mix the mixture otherwise you will lose the lightness.

4. Divide the cake mix between the 2 cake tins and bake in the preheated oven for 30-35 minutes.  Remove from the oven and leave to cool in the tin for 5 minutes and then remove and leave to cool on a wire rack.

5. For the topping, place the chocolate in a bowl and melt over a slightly simmering pan of water and leave to cool.  In a separate bowl whip the crème fraiche until it is thick then fold through the white chocolate.  Place one cake on a serving plate and spoon half the icing onto the cake and top with the other layer of cake.  Spread the rest of the icing on top then allow to set in the fridge for at least one hour.

6. To decorate the cake, melt the remaining chocolate and spread thinly over a baking tray.  Leave to set in the fridge then use an angled knife blade to scrape chocolate curls.  Pile the curls in the middle of the cake.  Cut into slices and enjoy!


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the Best Chicken Tikka Masala

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Make the Best Chicken Tikka Masala

The Best Chicken Tikka Masala

A great British favourite, this chicken tikka masala is full of tantalising fragrant flavours.  It is even better when made a day ahead, so the flavours can develop all the more – delicious!

Serves 2 large portions/4 small portions

Prep time:  20 minutes (plus up to 24 hours to marinade)

Cooking time:  40-45 minutes

Ingredients

For the tikka marinade

4 tsp lemon juice

110g Greek yogurt

2 cloves garlic, peeled & grated

2cm fresh root ginger, peeled & grated

½ tsp chilli powder

1 ½ tsp paprika

1 tsp salt

1 ½ tsp ground cumin

2 tbsp vegetable oil

6 boneless chicken thighs, cut into bite sized portions

For the curry

4cm fresh root ginger, peeled & roughly chopped

8 garlic cloves, peeled

1 tbsp vegetable oil

50g butter

6 green cardamom pods

2cm cinnamon stick

4 cloves

250g vine tomatoes, blended to a fine puree

1 tbsp tomato puree

250 ml water

Salt, to taste

100ml single cream

1 tsp sugar

½ tsp chilli powder

1 tsp paprika

1 tsp garam masala

To serve

1 small handful of fresh coriander, roughly chopped

Basmati rice cooked as per packet instructions or Indian breads

Preparation method

1.  For the marinade, mix together all the ingredients in a bowl and add the chicken.  Cover the dish and place in the fridge overnight or for 24 hours).

2.  For the curry, in a food processor blend the garlic and ginger with a splash of water to make a paste, set aside.

3.  In a large pan or wok heat the oil with half of the butter and add the cardamom pods, cinnamon and cloves.  Allow the whole spices to sizzle for 15-30 seconds and then add the ginger and garlic paste.  Cook until the moisture begins to evaporate.  Now add the tomatoes and tomato puree and cook for 20 minutes until the paste releases the oil. 

4.  Preheat the oven to 240°C/Gas mark 9.

5.  Cook the paste for a further 6-8 minutes until the paste begins to deepen in colour, stirring often.  Pour in the water, bring to the boil.  Now pass the sauce through a sieve to release as much liquid as possible.  Discard the solids and set aside.

6.  Meanwhile, remove the chicken from the fridge and place on a foil lined baking tray.  Place in the oven for 8-10 minutes or until the chicken is slightly charred.  Remove from the oven, the chicken will finish cooking in the sauce.

7.  Heat the remaining butter in a pan and add the sauce, salt and a good splash of water simmer for 3-4 minutes.  Now add the chicken, cream, sugar, chilli powder, paprika and garam masala.  Allow the sauce to simmer for 4-5 minutes until the sauce is lovely and creamy adding more water if necessary.  Taste the curry and adjust the flavour with more salt, sugar or cream.

8.  Serve with basmati rice or Indian bread and a sprinkling of coriander.

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