Warm artichoke, blood orange & feta salad

SERVES 4 PREP 30 mins COOK 2 hrs 30 mins

1-2 tbsp olive oil 1kg/2lb 4oz pork shoulder steaks,

each cut into 4 300ml/ 2pt medium-dry cider 4 rashers dry-cured, smoked streaky

bacon 2 onions, thickly sliced 300g/11oz carrots, sliced 2 bay leaves 3 thyme sprigs juice 2 lemon 650g/1lb 7oz Jerusalem artichokes 2 tbsp plain four 400ml/14f oz chicken stock knob of butter, melted

1 Heat a splash of oil in a large frying pan and season the pork. Brown in two batches for 10 mins each, transferring the meat to a medium casserole dish. Add 100ml cider to the frying pan and let it bubble and reduce. Scrape up any bits from the bottom of the pan and tip the liquid over the meat. 2 Wipe out the pan. Heat 1 tbsp oil and add the bacon, onions, carrots, bay leaves, 2 thyme sprigs and some seasoning. Fry for 10 mins over a high heat, stirring often, until golden. 3 Meanwhile, half-fll a large bowl with cold water and add the lemon juice. Scrub the artichokes then slice thinly lengthways, leaving the skin on, and drop into the water. Heat oven to 160C/140C fan/gas 3. 4 Stir the four into the vegetables and bacon, cook for 1 min, then stir in the stock and remaining cider. Season, bring to a simmer, then stir into the casserole. Drain the artichokes and pat dry, then use to cover the stew in two layers, overlapping the slices generously. Season, brush over a little butter, and sprinkle over the leaves from the remaining thyme sprig. Bake, covered, for 11/ hrs, then uncover and cook for

2 a further 30 mins. To crisp the top, brush again with butter, heat the grill to high and grill for 5 mins. Leave to stand for 5 mins before serving. PER SERVING 638 kcals • fat 20g • saturates 6g • carbs 43g • sugars 24g • fbre 7g • protein 62g • salt 1.5g Making a good salad at this time of year requires a bit of creative thinking, bringing in flavour and colour from unexpected sources.

In this recipe, sweet blood oranges, sharp feta and earthy cumin bounce off each other beautifully. Serve alongside roast lamb or as part of a seasonal meze.

EASY

GLUTEN

FREE

FOLATE FIBRE VIT C IRON 2OF5 ADAY

SERVES 4-6 as a side PREP 15 mins COOK 50 mins

750g/1lb 10oz Jerusalem artichokes,

scrubbed and quartered 2 tbsp olive oil 4 blood oranges, plus juice of 1 (about 21/ tbsp)

2 2 tsp Sherry vinegar 1 tbsp extra virgin olive oil

2 tsp clear honey 50g/2oz blanched hazelnuts, very

roughly chopped 1 tsp cumin seeds, lightly crushed 100g/4oz feta, crumbled 25g pack fat-leaf parsley, roughly

chopped

1 Heat oven to 200C/180C fan/gas 6. Toss the artichokes, olive oil and half the orange juice in a large roasting tin. Season well, and roast for 45 mins, turning halfway through, until tender and turning golden. 2 Meanwhile, use a serrated knife to remove the skin and pith from the remaining oranges, then segment the fesh or cut into thin wheels. Put the Sherry vinegar, remaining orange juice, the extra virgin olive oil and honey in a jug and whisk to combine. Season to taste. 3 Scatter the nuts and cumin over the artichokes and roast for another 5 mins until the nuts are just golden and the cumin aromatic. Remove from the oven, cool briefy, then gently fold in the orange, feta, parsley and dressing. Serve in the tin or pile onto a platter. PER SERVING (4) 410 kcals • fat 22g • saturates 5g • carbs 40g • sugars 28g • fbre 7g • protein 11g • salt 1.0g