From cooking the perfect pork belly to rustling up a crowd-pleasing roast, we've some simply delicious pork recipes.
Some people like to stuff a bird, but I don’t. It slows down the cooking process, unless it’s a duck or goose, and the outside of the bird will end up overcooked and dry. With my recipe, the turkey cooks from both the outside and the inside.
This dish, somewhere between a soup and a stew, isn’t a traditional recipe as such. The use of orange juice sounds unusual but it’s not too mad when you think that we often glaze a boiled ham with marmalade. Try it and you’ll see.
When it comes to the sauce, you may ask, “Why reduce the cider? Why reduce the apple juice?” The reason I reduce them is to intensify the flavour. By the way, this sauce also goes very well with roast pheasant or chicken.
The key to this dish is making the batter carefully so that it rises nicely. To do this, first beat the eggs then whisk in the flour a little at a time, mixing well. Gradually add in the milk, making a smooth batter. Rest it for 1‐2 hours.
This recipe is very simple and very traditional in terms of British cuisine. Using the barbecue to allow the apples to caramelise in their own sugar couldn't be easier.
Pork and sage is a fantastic marriage. Add apple and it’s even better. I prefer caramelised apples to a traditional apple sauce in many ways. You still get the sweetness of the apples, but you gain another texture on the plate. That’s important.
Adding mushrooms to this griddled pork recipe adds a slight thickness to the sauce.
This stuffed pork fillet looks really impressive when sliced and is a good choice if you’re having guests round for Sunday lunch. The Knorr Stock Cube paste helps keep the meat moist and gives it a lovely flavour. Serve with baby new potatoes and apple sauce on the side.
This is a really tasty supper dish that can be made in just half an hour. Serve with rice or sautéed potatoes for a quick yet delicious midweek meal.