WARM SALAD OF SEARED SKIRT STEAK, ROAST CELERIAC, RED ONIONS AND HERBS
(Serves 4) 1 celeriac (about 800g), peeled and cut into bite-sized chunks
2 red onions, halved and each half cut into 3 or 4 wedges
2 garlic cloves, peeled and sliced 2 rosemary sprigs, torn
1 small bunch of thyme, torn
2 bay leaves
2tbsp olive oil
15g pumpkin seeds
15g sunflower seeds
300g skirt steak
1 large handful of salad leaves and herbs
Salt and freshly ground black pepper onions, then the garlic, rosemary, thyme and bay. Trickle one tablespoon of the olive oil over and season well with salt and pepper.
4. Place the baking tray in the hot oven and roast, turning the celeriac occasionally, for 35 minutes. Remove the tray from the oven and scatter over the seeds, then return to the oven for a further eight to 10 minutes, or until the celeriac is a little caramelized on the outside and tender in the middle. Remove from the oven and keep warm.
5. Season the steak all over with plenty of salt and pepper. Heat a medium-large frying pan over a high heat. Add the remaining olive oil and, when hot, add the steak. Cook for about one to two minutes on each side for rare; or two to three minutes on each side for medium. Lift the steak from the pan and keep warm.
6. Take a large, warmed serving platter and scatter over the roasted vegetables and seeds. Slice the skirt steak thickly across its grain and place this on and around the celeriac. Top with the salad leaves, then trickle over the dressing and bring to the table.
(Serves 4) Dash of extra-virgin olive oil
1 piece of cured pork belly (streaky bacon; about 350g), cut into 4-5cm cubes
500g fresh pork belly, cut into 4-5cm cubes
1 large or 2 small leeks, halved and sliced
2 or 3 garlic cloves, peeled and thinly sliced
4-6 bay leaves
2-3 rosemary sprigs
2-3 thyme sprigs
2tbsp plain flour
450ml pork, chicken or vegetable stock
Knob of butter
250g wild or cultivated mushrooms, cut into large pieces 200ml double cream
Small bunch of parsley
Salt and freshly ground black pepper
1. Heat the oven to 1500C/3000F/gas mark 3.
2. Heat the oil in a large heavy-based casserole over a medium-high heat. Add the cured and fresh pork belly pieces and cook the meat for six to eight minutes, or until it is well browned on all sides.
3. Lift the pieces out of the pan using a spatula and set aside. Add the leeks to the same pan, along with the sliced garlic, all the herbs and a little seasoning. Sweat the leeks gently for about 10 minutes, then return the browned pork pieces to the pan, sprinkle over the plain flour and stir well.
4. Cook for a further three to four minutes, then pour in the cider and stock and bring to a simmer. Stir well, then place a tight-fitting lid on the pan and place in the oven for two hours, until the pork is fork tender. STEW OF PORK, BACON AND MUSHROOMS WITH CREAM, CIDER AND PARSLEY
5. Meanwhile, set a large frying pan over a high heat and add the butter. When it’s bubbling, add the mushrooms, season them lightly and saute, turning them regularly, for six to eight minutes, until cooked through. Set aside.
6. When the casserole is ready, remove it from the oven and add the fried mushrooms and double cream. Stir well, then return the pan to the oven for 15 minutes without its lid.
7. Stir in the chopped parsley and check the seasoning before bringing to the table with a sharply dressed green salad and some good bread.