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Roast Leg of Pork with Sage and Stuffing Onions


What Do I Need?
Lean pork boned and rolled leg joint
15ml (1tbsp) Oil
Salt
4 Medium onions
5ml (1tsp) Butter

2 Large spring fresh sage, roughly chopped
450g (1lb) Premium pork and apple sausages, slit skins and remove meat
Olive oil
Sage leaves

What Do I Do?
Allow 100-175g (4-6oz) raw meat per person.

Preheat oven to Gas 4-5, 180°C, 350°F.

Weigh the joint and calculate the cooking time - 30 mins per 450g/½kg (1lb) plus 30 mins (medium).

Dry the rind and score deeply using a sharp knife. Brush with oil and sprinkle with salt. Place on a rack in a roasting tin and open roast in a preheated oven for the calculated time (no basting or covering or you will have soft ‘crackling’).

Cut the onions in half horizontally (stalk at top) and using a spoon scoop out some of the layers leaving 2-3 in the shell. Roughly chop the removed onion.

In a pan heat butter and lightly fry onion. Remove from heat and allow to cool slightly. Add the sage and sausage meat and combine together.

Take a handful of mixture and stuff into onion shells. Prop up around the joint, drizzle with a little olive oil and cook for 40-50 minutes until onion soft and fully golden.

How Do I Serve?
Serve with roast potatoes, parsnips, stuffed onions and crispy fried sage leaves.






Chops & Steaks – Slow Cooking

What Do I Need?

Loin and spare rib chops, loin, leg and shoulder steaks

What Do I Do?
Preheat oven to Gas Mark 4-5, 180C, 350F.

Take the chops and place in a shallow roasting pan or dish

Add your chosen spices and pork stock – around 150ml (¼pt)

Cover with foil and roast for about 30 minutes then open foil and cook for a further 20-30 minutes

Serve chops with juices (thicken if you wish) and serve.


How Do I Serve?
Instead of using stock try using 150ml (¼pt) cloudy cider or apple juice, 5ml (1tsp) Chinese 5 spice, 2 apples, cored and quartered and 15-30ml (1-2tbsp) apple sauce So simple, but deliciously easy!




Lesley Waters' porkburgers with sticky pineapple and chilli salsa




What Do I Need?
450g/1lb lean pork mince
75g/2.75oz fresh white breadcrumbs
4-6 spring onions, finely chopped
5ml/1tsp cracked black pepper
30ml/2tbsp flat leaf parsley, chopped
1 small egg, beaten
15ml/1tbsp olive oil + extra for drizzling

To Serve:
1 small country loaf
1 garlic clove, peeled
100g/3.5oz baby salad leaves

For the roasted pineapple and chilli salsa:
1 small pineapple, peeled, halved, cored and chopped
30ml/2tbsp olive oil
15ml/1tbsp runny honey
1 fresh red chilli, halved, deseeded and finely chopped
15ml/1tbsp fresh thyme leaves

What Do I Do?

Place the pork, breadcrumbs, spring onions, pepper, parsley and egg into a large bowl and mix well to combine.

Divide the mixture into 8 and shape into burgers. Cover and chill in the fridge for 20 minutes.

To make the salsa, preheat the oven to 200°C/400°F, Gas 6. Toss the pineapple, oil, honey, chilli and thyme together and place in a small roasting tray. Cook for 20 minutes until sticky and lightly golden.

Heat the grill or large frying pan. Drizzle the oil over the burgers and rub all over. Transfer to the pan and cook for 7-8 minutes each side or until cooked through.

Meanwhile, heat a griddle pan until really hot. Slice the country bread into 4 thick slices and lay in the hot griddle pan. Cook for 2-3 minutes each side or until golden and toasty. Rub each slice with the garlic clove.

To serve, divide the garlic toasts between 4 serving plates and drizzle over a little extra oil. Top the garlic toasts with a handful of salad leaves, burgers and finish with a spoonful of salsa. Serve straight away with extra salsa along side.
How Do I Serve?
Chef’s Tip: This recipe also works well with gammon - finely chop gammon steaks in the food processor to a mince consistency.





Gammon Ham, Cranberry & Chestnut Tart


What Do I Need?
225g (8oz) Cooked gammon ham, cut into
strips/chunks
500g Pre-made chilled bought
Puff pastry
45ml (3tbsp) Cranberry sauce
50g (2oz) Chestnuts, walnuts
and/or pecan nuts

What Do I Do?
Pre-heat oven to GasMark 5, 190°C, 375°F.

Roll out puff pastry to 20 x 30cm rectangle. Score a
line in the pastry 2cm from the edge.

Spread cranberry sauce over the pastry within the
scored rectangle, sprinkle with gammon and nuts.

Bake in oven for about 20 minutes until pastry is
well risen and golden.

How Do I Serve?
Serve either hot or cold as a snack or as part of a buffet.



Sticky Chinese ribs - Jamie Oliver

SERVES 6
COOKS IN3H 30M
DIFFICULTYNOT TOO TRICKY



This is our go to recipe when we're making Sticky Chinese Ribs at home with a piece of pork belly.  It's well worth the effort and they taste awesome!



Ingredients


1 rack of higher-welfare pork belly ribs , trimmed of excess fat (1.5–2kg)

olive oil

3 tablespoons Chinese five-spice

2 spring onions

2 fresh chillies

1 bunch of radishes

FOR THE GLAZE:

3 red onions

3 star anise

1 level teaspoon Chinese five-spice

4 tablespoons fresh apple juice

3 tablespoons hoisin sauce

2 tablespoons runny honey

1 tablespoon tomato ketchup

1 tablespoon rice wine vinegar
  • Method

    1. Preheat the oven to 160°C/325°F/gas 3.
    2. Get yourself three layers of tin foil, 1-metre long. Place the ribs in the centre, drizzle them with oil and rub all over with the five-spice and a good pinch of sea salt and black pepper.
    3. Seal into a tight parcel and pop onto a tray in the middle of the oven for 3 hours, or until just tender and cooked through.
    4. Meanwhile, for the glaze, peel and slice the onions and put them into a frying pan on a medium heat with a lug of oil and the star anise. Cook for 15 minutes, or until soft and starting to caramelise, stirring occasionally.
    5. Stir in the five-spice for 2 minutes, stir in the rest of the glaze ingredients and leave to bubble away for another 2 minutes, then turn off the heat and leave to cool a little.
    6. Fish out the star anise, transfer the mixture to a blender and blitz until smooth, loosening with a splash of water, if needed, then pass through a fine sieve so it’s super-super-smooth. Have a taste and season if required.
    7. Trim the spring onions and deseed the chillies, then finely slice both lengthways and put them into a bowl of ice-cold water so they curl up. For a laugh you can randomly score the radishes and pop them into the water for a bit of a naff 80s feel; otherwise, leave them whole or cut them into quarters.
    8. When the time’s up, transfer the ribs to the tray, discarding the foil, and turn the oven up to 200°C/400°F/gas 6.
    9. Brush a good layer of glaze over the ribs and return them to the oven for 8 to 10 minutes, then I like to keep brushing on glaze and popping them back into the oven every minute after that for a few more minutes, to build up a really good layer of dark, sticky glaze.
    10. Serve the ribs with a bowl of any leftover glaze for dunking, and with the radishes, chillies and spring onions on the side.
    11. JAMIE'S TIP: This is definitely an opportunity to have a finger bowl on the side and a tea towel at the ready.