Flavour On Your Table
Recipes

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Set oven to Gas Mark 2, 150ºC (300ºF)

Season the beef well, heat half the oil in a large flameproof casserole dish, brown the meat really well – to a deep brown crust on all sides. This ensures that the natural sugars have caramelised for that extra flavour. Remove the joint from the casserole and set aside. Add the remaining oil and sauté the onions for 2-3 minutes. Add the wine, tomatoes, water and herbs. Bring to the boil and season. Return the meat to the casserole dish, cover and place in the oven. Cook for 2 hours.

Remove the meat from the casserole dish, set aside. Strain the cooking juice, then return the strained liquid and meat to the casserole dish. Sauté the chopped vegetables, season well and add to the casserole dish. Return to the oven to complete the cooking for another ¾ hour approx, until the meat and vegetables are tender.

Heat a large frying pan over a high heat until it is really hot. Rub both sides of the steak with a little oil and season with salt and black pepper. Place the steak in the hot pan and fry for 4 minutes. Then turn the steak over and fry for a further 3 minutes. Remove from the pan and allow to rest on a carving board.

Take the pan off the heat and add in the remaining olive oil, garlic and rosemary sprigs. Cut some strips of peel off the lemon and add these to the pan. Allow to infuse for a couple of minutes while the meat is resting, then add in the juice of the lemon. Stir to release any bits stuck to the bottom of the pan.

To make the marinade: Mix together the mustards, honey, lemon juice, garlic and rosemary. Place the chops in a dish and pour over half the marinade. Reserve the rest to serve with the chops. Marinade the chops for 15 minutes if possible.

Meanwhile to make the salad: Cook the quinoa according to packet instructions. Drain and cool completely. Whisk together the lemon juice and oil and season with a little salt and black pepper. Toss the cooled quinoa in a bowl with the dressing. Then stir through the red onion, garlic, cucumber, tomatoes, olives, parsley and mint leaves. Taste and season. 

To cook the chops: Heat the barbecue. Season the chops with a little salt and black pepper. Place on the barbecue for 2-3 minutes on each side or until cooked to your liking. 

Toss the peppers and red onions in a little olive oil, season and cook alongside the chops.

To make the marinade: Mix together the mustards, honey, lemon juice, garlic and rosemary. Place the chops in a dish and pour over half the marinade. Reserve the rest to serve with the chops. Marinade the chops for 15 minutes if possible.

Meanwhile to make the salad: Cook the quinoa according to packet instructions. Drain and cool completely. Whisk together the lemon juice and oil and season with a little salt and black pepper. Toss the cooled quinoa in a bowl with the dressing. Then stir through the red onion, garlic, cucumber, tomatoes, olives, parsley and mint leaves. Taste and season. 

To cook the chops: Heat the barbecue. Season the chops with a little salt and black pepper. Place on the barbecue for 2-3 minutes on each side or until cooked to your liking. 

Toss the peppers and red onions in a little olive oil, season and cook alongside the chops.

Mix together the ginger, black pepper, cinnamon, paprika, turmeric and chilli powder.  Set aside ⅓ of the spice mixture to use later.  Combine the remaining ⅔ of the spice mixture with half the lemon juice and 1 tablespoon of olive oil. Place the pork chops in a freezer bag, pour over the marinade and mix well.  Leave to marinate in the fridge for as long as you can, overnight preferably.

Preheat the oven to Gas Mark 4, 180˚C (350˚F).

Heat a little oil in a saucepan.  Add the chopped onion and garlic and sauté for a few minutes, then mix through the spice mixture which was set aside, followed by the tomatoes, apricots, remaining lemon juice and honey.  Taste for seasoning then simmer gently for 5 minutes.

Meanwhile remove the pork chops from the marinade.  Heat a little oil in a frying pan and brown the chops on each side for 1 minute, then transfer them to an oven proof dish, pour over the tomato mixture, cover with foil and cook in the pre heated oven for 30 minutes. Remove from the oven and sprinkle over the chopped coriander.

Preheat the oven to Gas Mark 5,190ºC (375ºF). Open out the pork onto a clean work surface and season generously. Sprinkle over the chopped rosemary, cheese, garlic and parsley in an even layer. Tightly roll the pork back up to enclose the filling completely.

Tie with string at 2cm intervals to keep the meat in shape. If the skin is not already scored, use a small sharp knife to score the skin between the strings. Wipe off any excess moisture with kitchen roll and sprinkle with salt.

Place in a roasting tin and roast for 20 minutes per 500g plus 20 minutes. For the last 20 minutes of cooking time, increase the oven temperature to Gas Mark 7, 220ºC (425ºF), so, if the joint is exactly 2kg, it will take one hours and 40 minutes until cooked through and tender with crispy crackling.

Leave the roast pork to rest in a warm place for 30 minutes, as it is actually best served warm. Carve into thin slices and arrange on warmed plates with the potatoes and baby carrots. Spoon over the pan juices to serve.

Preheat the oven to Gas Mark 4, 180°C (350°F).

Place the loin of bacon in an ovenproof saucepan along with the carrot, celery and vinegar. Cover with cold water, bring to a boil and simmer for 30 minutes. While the bacon is cooking, in a small bowl combine the ingredients for the topping – juniper berries, garlic, sage leaves and honey.

After 30 minutes remove the bacon from the saucepan and place on a plate or board. Score the fat and spread over the topping mixture. Discard the cooking liquid and vegetables and rinse the saucepan with cold water. Return the bacon to the saucepan, add the cider and place, uncovered, in the preheated oven. Roast for a further 20 minutes basting from time to time.

Remove the bacon from the saucepan and keep warm. Add the crème fraîche to the juices and simmer to reduce for 5 minutes. Whisk in the mustard. If you like the sauce thicker, whisk in the cornflour and water mixture and allow to cook for a couple of minutes.

Meanwhile melt the butter in a wok or large frying pan over a medium heat. Add the sliced onion and garlic and allow it to soften for a few minutes. Add the shredded cabbage, season with a little salt and black pepper and stir-fry for 3-4 minutes until the cabbage is tender and slightly wilted.

Slice the bacon and serve with the cider sauce, stir-fried cabbage and mashed potatoes.

Preheat the oven to Gas Mark 4, 180°C (350°F).

Place the loin of bacon in an ovenproof saucepan along with the carrot, celery and vinegar. Cover with cold water, bring to a boil and simmer for 30 minutes. While the bacon is cooking, in a small bowl combine the ingredients for the topping – juniper berries, garlic, sage leaves and honey.

After 30 minutes remove the bacon from the saucepan and place on a plate or board. Score the fat and spread over the topping mixture. Discard the cooking liquid and vegetables and rinse the saucepan with cold water. Return the bacon to the saucepan, add the cider and place, uncovered, in the preheated oven. Roast for a further 20 minutes basting from time to time.

Remove the bacon from the saucepan and keep warm. Add the crème fraîche to the juices and simmer to reduce for 5 minutes. Whisk in the mustard. If you like the sauce thicker, whisk in the cornflour and water mixture and allow to cook for a couple of minutes.

Meanwhile melt the butter in a wok or large frying pan over a medium heat. Add the sliced onion and garlic and allow it to soften for a few minutes. Add the shredded cabbage, season with a little salt and black pepper and stir-fry for 3-4 minutes until the cabbage is tender and slightly wilted.

Slice the bacon and serve with the cider sauce, stir-fried cabbage and mashed potatoes.

An hour or two ahead if possible place the chicken breasts in a shallow dish.  Pour over the lemon juice, olive oil and seasoning.

Grill or barbecue until fully cooked.

To make the dressing:  Put all the ingredients in a food processor.  Process to form a thick sauce.    Any leftovers will keep in the fridge for at least a week.

Thread the chicken pieces onto eight skewers. Place in a shallow dish. Mix the marinade ingredients together. Pour the mixture over the kebabs and leave for half an hour

Mix the sauce ingredients together and simmer for 5-10minutes. Grill the kebabs for 5-6 minutes on each side.