FESTIVE celebration!

Entertaining has never been easier or tastier than with fantastic SA pork!

ROAST PORK BELLY WITH ROAST POTATOES AND SWEET APPLES

Serves 6-8

• 2kg boneless pork belly,

• 2 tbsp coarse salt

• 2 tsp white pepper

• 2 tbsp olive oil

For the potatoes

• 1kg floury potatoes

• vegetable oil for deep-frying

• sea salt and black pepper

For the sweet apples

• 2 tbsp butter

• 3 tbsp honey

• 2 red apples, quartered

• 3 tbsp frozen cranberries, defrosted

• fresh mint to garnish

1. Preheat the oven to 190ºC. Place the pork on a board. With a sharp knife, score the fat, making sure not to cut all the way through to the meat. Sprinkle the scored fat with salt and pepper and rub with oil.

2. Place the pork skin-side down on a roasting tray, roast for 50 minutes, then turn it over and continue to roast for an additional 40 minutes or until the crackling is crispy and the pork is cooked through.

3. For the potatoes: Put the potatoes in a pot, cover with cold water and parboil for approximately. 10-15 minutes or until softened but not cooked all the way through. Drain and cool, then remove the skin and cut into quarters. Heat the oil in a small, deep pot; add the potatoes and fry until golden and cooked through.

4. For the apples: Heat the butter and honey in a pan, add the apples and cook until softened. Toss in the cranberries and continue to cook until the cranberries are soft and coated with the honey butter mixture.

5. To serve: Slice the pork and serve with the roast potatoes and apples. Garnish with mint.

BACON-WRAPPED MEAT LOAF

Serves 6 • 800g pork mince

• 2 tsp fennel seeds

• 2 tsp each salt & white pepper

• 1 tbsp oregano, dried

• 1 tbsp whole grain mustard

• 5 asparagus spears, blanched

• 5 baby carrots, blanched

• 500g streaky bacon

• parsley to garnish and baby gherkins to serve

1. Preheat the oven to 180ºC. Put the mince in a bowl, add the fennel seeds, seasoning, oregano and mustard; stir well to combine. Line a loaf tin with bacon strips, allowing them to overlap and hang over the edge of the tin.

2. Pack half the mince mixture into the base of the tin, top with asparagus and carrots, then top with remaining mince. Fold the overhanging bacon strips over the mince to cover it.

3. Place in the oven and bake for 5055 minutes or until cooked through. Then unmold from the tin onto a serving platter.

4. To serve: Slice, and serve with baby gherkins. Garnish with parsley.

Tip: This dish is delicious served hot or cold with mustard, pickled onions and crusty French bread.

MIDWEEK DINNER BONANZA! This super-easy weeknight meal has a twist to make it extra special without much effort.