PORK AND BUTTERNUT SQUASH CASSEROLE

This is a delicious and hearty dish with a little kick of heat. You can reduce the chipotle paste to suit your taste.

SERVES 6

TIME: 2 HOURS

1kg shoulder of pork or gigot chops, cut into cubes

3 tbsp rapeseed or olive oil

1 large onion, peeled and chopped 4 garlic cloves, peeled and chopped 4cm piece of ginger, peeled and finely grated

1½ tbsp chipotle paste

1 butternut squash, peeled and cut into 2-3cm cubes

400g tin of chopped tomatoes 400ml stock or water

Salt and freshly ground black pepper

TOPPING:

Handful of fresh coriander leaves 200ml Greek style yogurt

30g pumpkin seeds, toasted

★ Preheat the oven to gas mark 4, 160°C (350°F). Place the pork in a bowl. Mix through 2 tbsp of the oil and season with a little salt and black pepper. Heat a nonstick frying pan over a medium heat. Add some of the pork and allow to brown for a couple of minutes. Do this in batches until all the pork is browned. As it browns transfer it to an ovenproof casserole dish.

HARISSA PORK CHOPS WITH MOROCCAN SPICED DRESSING

SERVES: 4

TIME: 30 MINUTES 4 pork chops, well trimmed, bone in if available

1 tbsp rapeseed or olive oil

1 tbsp Harissa paste Juice of one lime A little salt and freshly ground black pepper

MOROCCAN SPICED DRESSING:

½ tsp ground cumin ½ tsp paprika

¼ tsp cinnamon 1 garlic clove, peeled and chopped ★ Add the rest of the oil to the pan. Add the chopped onion and cook for a couple of minutes. Then add the garlic and ginger and continue to cook until just beginning to brown. Add the

Juice of ½ a lemon 2 handful coriander leaves

2 handful parsley leaves

1 tsp honey

6 tbsp olive oil SALAD:

50g watercress, rocket or mixed salad leaves

½ cucumber, peeled and sliced

150g sugar snap peas, sliced diagonally

50g hazelnuts, toasted and roughly chopped chipotle paste. Stir through.

Then add the squash, the tomatoes and the water/stock. Bring to the boil then pour over the meat in the casserole. Stir to mix then place in the oven for 1½ hours. Taste and season as necessary.

★ Serve with rice or mashed potatoes. Drizzle the yogurt, coriander and pumpkin seeds on each portion.

★ Strain off some of the fat from the roasting tin then stir the flour into the remaining juices. Place over a medium heat and continue stirring with a wooden spoon. Gradually add in the stock or water and bring to the boil. Simmer for a couple of minutes then strain through a sieve into a saucepan.

★ Remove the vegetables that were cooked in the roasting tin with the pork. Add the redcurrant jelly to the strained liquid and boil for a couple of minutes until the gravy thickens.

★ To serve: Serve the sliced pork and gravy with the additional roast vegetables and potatoes.

★ Start by making the sauce. Simply combine all the ingredients, taste and season. Then shred the pork using two forks – hold the meat with 1 fork and ‘pull’ it away with the other. Put the shredded pork in a bowl. Stir through 2 tbsp of the barbecue sauce and mix well.

★ Next make the salad – place the carrots, celeriac and fennel in a bowl. Mix together the mayonnaise, mustard and lemon juice and stir this through the vegetables. Taste and season.

★ To make up the sandwiches, cut the buns in half and lightly toast them. Place lettuce leaves on the base of each bun then spoon on some salad, then pile on the pork. Drizzle the barbecue sauce over the pork. Serve with oven baked chunky chips and the remaining salad and barbecue sauce on the side.

SWEET AND SOUR PORK MEATBALLS

The whole family will love the tangy sweet and sour sauce which goes so well with the pork meatballs

.SERVES: 4

TIME: 40 MINUTES 400g lean minced pork 1 medium egg, lightly beaten

50g breadcrumbs

½ tsp chilli flakes

2cm piece of ginger, peeled and chopped 1 garlic clove, peeled and finely chopped

Salt and freshly black pepper

2 tbsp rapeseed or olive oil

SAUCE:

1 onion, coarsely chopped

1 red and 1 green pepper, deseeded and coarsely chopped

227g tin pineapple chunks in juice

1 tbsp brown sugar

1 tbsp dark soy sauce 125ml passata

60ml rice wine vinegar Fresh coriander leaves, to serve

★ Heat the oven to Gas Mark 7, 220°C (430°F). Put the mince, egg, breadcrumbs, chilli, ginger and garlic in a bowl. Season with salt and pepper. Mix well then shape into small balls – approximately 4cm in diameter. Put the meatballs in a single layer in an ovenproof casserole dish and drizzle over half the olive oil. Toss gently. Place in the oven and cook until golden, about 15 minutes.

★ While the meatballs are cooking make the sauce. Heat the remaining oil in a large saucepan over a medium heat. Add the onion and cook for 4-5 minutes. Then add the peppers and allow to cook, stirring, for another 3-4 minutes until they begin to soften. Reduce heat to low. Add the pineapple and juice from the can, the sugar, soy sauce, passata and the rice wine vinegar. Bring to the boil then reduce the heat to medium and add the meatballs. Allow to cook 4-5 minutes. Taste and season.

★Sprinkle over some coriander leaves and serve with brown rice.

PORK STEAK WITH RED PEPPER SAUCE

Drizzle a little chilli oil over the pork when serving to add an extra hit of heat and flavour. SERVES 3

TIME: 45 MINUTES

1 pork steak, approx 400g, well trimmed 2 tbsp rapeseed or olive oil

1 tsp cumin

1 tsp paprika

Salt and freshly ground black pepper

RED PEPPER SAUCE:

165g jar of roasted red peppers, or fresh peppers roasted, peeled and sliced

1 garlic clove, chopped Pinch of ground cumin Handful of fresh basil leaves

2 tbsp Greek style yogurt 1 scallion, chopped

1 tbsp lemon juice TO SERVE:

Roasted potatoes, carrots and red onion ★ Preheat the oven to gas mark 6, 200°C (400°F). In a small bowl mix together the oil, cumin and paprika. Brush this mixture over the pork steak. Season with a little salt and black pepper. Heat a non-stick frying pan over a high heat. Add the pork and brown on all side. Transfer it to a roasting tin, place in the oven and roast for 30 minutes.

★ Meanwhile make the sauce. Place all the ingredients in a food processor. Whizz for a couple of minutes.

★ When the pork is cooked remove it from the oven and allow to rest for a couple of minutes. Slice and serve with the sauce and some chopped potatoes, carrots and red onion tossed in some olive oil, seasoned and roasted in the oven for 20-30 minutes.