Ingredients

• 4 x 200g pork fillets
• 300g Chantenay carrots halved
• 16 shallots peeled and left whole
• 3 crisp apples, e.g. Granny Smith or Cox’s
• 2 tbsp olive oil
• 75g butter
• 2 tbsp hot horseradish sauce
• 2 tsp freshly chopped sage
• 2 tsp freshly chopped marjoram (or oregano)
• 2 tsp freshly chopped thyme
• 1 kg potatoes
• 100ml double cream or low-fat crème fraiche
• ½ tbsp caster sugar
• Sea salt and freshly ground black pepper

Method

Mix the chopped herbs with one tablespoon of olive oil and a generous twist of freshly ground black pepper.

Cut the pork fillets in half lengthways. Rub the chopped herbs into the pork fillet and place them into a dish. Cover, and refrigerate for at least 2 hours, or overnight.  Take the pork out of the fridge and let it come back to room temperature (approx 30 mins.).

Peel the potatoes and cut into small, evenly sized pieces and boil until they are tender. Drain well and then return to the hot pan and on a low heat add 40 g (1 1/2 oz) of the butter, the cream or crème fraiche and mash well. Stir in the horseradish, season well with sea salt and black pepper to taste. Remove from the heat and keep warm.

Meanwhile cut the apples into quarters, core and cut each quarter in half. In a frying pan melt the remaining butter and olive oil until the butter is just foaming, add the shallots and Chantenay and fry for a couple of minutes.

Season the pork fillets and then sauté on a medium heat for 3-4 minutes each side, until they are just cooked through turning the shallots and Chantenay.  Remove the fillets from the pan and keep them warm in a low oven.

To the carrot pan add the apples, sugar and 1-2 tbsp of water. Cook the Chantenay, apple and shallots together until slightly caramelised and golden. Remove from the heat.

To serve the fillet, spoon the horseradish mash onto a plate, place a piece of fillet next to it and then pile the Chantenay, shallots and apple on top.  Drizzle over a little residue from the pan.

Recipe by chantenay.co.uk

Ingredients

• 3 celery sticks
• 1 fennel bulb
• olive oil
• 500g new potatoes
• 2 garlic cloves, finely chopped
• 100ml white wine
• 400ml of hot chicken or vegetable stock
• 1 bay leaf
• ½ tbsp Dijon mustard
• 1 lemon
• handful of chopped parsley
• 4 pork escalopes
• 25g butter
• salt and pepper

Method

Prep time: 10 min

Cooking time: 45 min

• Put a kettle on to boil. Wash the celery and cut into 2cm lengths. Trim the stalks away from the fennel and cut the bulb into quarters. Trim away any tough-looking root core and slice each quarter into 3 evenly sized wedges.
• Heat 2 tablespoons olive oil in a saucepan or casserole. Cook the celery and fennel over medium heat, stirring occasionally, for 5 minutes.
• Meanwhile, scrub and wash the potatoes. Cut the small ones in half, and the larger ones
• Into quarters.
• Add the potatoes to the saucepan and cook gently for 5 more minutes. The veg should take on a bit of colour. Add the garlic and cook for 1 minute.
• Tip in the wine and allow it to reduce by half, scraping and dislodging any bits from the bottom of the pan. Add the stock, bay leaf and a pinch of salt and pepper, if it needs it.
• Bring to a simmer and cook, loosely covered, for about 25 minutes, or until the potatoes are tender and the liquid has reduced by at least half.
• When cooked, stir the mustard into the potatoes. Finish with a squeeze of lemon and the chopped parsley. Make sure the salt and pepper levels are good. Keep the veg warm while you cook your pork.
• Season the pork on both sides. Heat 1 tablespoon oil in a frying pan. Fry the pork for 1 minute on each side, until well coloured, adding the butter for the last 20 seconds. Let the pork rest for a few mins while you spoon the veg into shallow bowls. Serve the pork on top, drizzled with the buttery juices.

Recipe by www.riverford.co.uk

• 500g baby new potatoes, halved
• 2 tbsp oil
• 454g pack Lincolnshire sausages
• 500g leeks, trimmed, washed and thickly sliced
• 1 red pepper, thickly sliced
• 2 tbsp chopped sage
• 1 tbsp wholegrain mustard
• 1 tbsp honey

Instructions

1. Preheat the oven to 200°C, gas mark 6.
2. Cook the potatoes in boiling water for 7-8 minutes, drain.
3. Meanwhile, heat 1 tbsp oil in a frying pan and fry the sausages for 3-4 minutes to brown.
4. Place the potatoes, sausages, leeks, pepper and sage in a large roasting tray. Mix together the remaining oil with the mustard and honey and toss into the leek mixture, season.
5. Bake for 20 minutes.

• 4 large British Lion eggs
• 2 medium waxy potatoes, peeled and coarsely grated
• 1 onion, thinly sliced
• 1 tbsp fresh thyme, picked
• 1 tbsp plain flour
• ½ tsp smoked paprika
• 20g unsalted butter
• 100g cured chorizo sausage, sliced
• Salt and pepper

Method

1. Grate the potato and dry in a clean tea towel. Try to squeeze out any excess starchy water before placing in a bowl with the onion, thyme, paprika and flour. Season with salt and pepper.
2. Fry the chorizo for around 1-2 minutes until it starts to release its oils. Add the butter, potato and onion and spread into a thin layer. Cook on a medium heat until it starts to brown, then break up and leave to brown again. This will take around 8-10 minutes.
3. Make four wells in the potato mixture and crack in the eggs. Continue cooking until the whites have just started to set. Place under a preheated grill and cook until the whites are set. Garnish with some more fresh thyme.

Recipe by www.egginfo.co.uk

Ingredients

• 400g Cornish New potatoes
• 6 vegan sausages
• 1 large red onion, sliced into quarters
• 2 tbsp za’atar herb mix
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 10 Nocellara green olives
• 1 lemon, sliced
• A handful of fresh parsley
• Salt and pepper to taste

Method

1 Wash and rub the potatoes, slice in half and add them to a large pot. Cover with boiling water, leave to simmer for 10, then drain.

2 In a large bowl, mix together the potatoes, onions, za’atar mix, lemon juice and olive oil. Season to taste with salt & pepper.

3 Transfer into a baking dish and roast for 25 minutes.

4 Take out of the oven and arrange the sausages, olives and lemon slices on top. Return to the oven for another 20-25 minutes.

5 Top with the fresh parsley and serve. Enjoy!

Ingredients

300g pork belly strips

2 tablespoons garlic infused olive oil

50g cranberry sauce

25ml apple cider vinegar

½ tablespoon brown sugar

1 sprig sage, leaves picked

½ teaspoon coriander and fennel seeds

Sea salt and freshly ground black pepper

For the apple sauce:

3 Bramley apples

45g sugar

45g butter

Pinch of cinnamon

Juice of ½ a lemon

For the fondant potatoes:

2 large potatoes (a firm, creamy variety like Desiree would work well)

1 tablespoon olive oil

40g unsalted butter

1 bay leaf

150ml vegetable stock

1 red, seasonal apple

Juice of ½ a lemon

Method

In a dry pan, toast the coriander and fennel seeds over a medium heat for a few minutes. When they start to smell wonderful, tip them out into a mortar and pestle and lightly crush. Once cool, add to a bowl with the pork belly strips, garlic infused olive oil, cranberry sauce, sugar, sage leaves and salt and pepper. Cover and marinate in the fridge overnight.

To make the apple sauce, peel, core and finely slice the apples. Add them to a large pan with the sugar and butter. Cook over a medium-low heat for 20 minutes, or until the apples are meltingly soft. Stir through the cinnamon and a squeeze of lemon to taste.

When you’re ready to cook the pork, preheat the oven to 180°C, 160°C fan, gas mark 4. Pour the marinade into a small oven dish and nestle the pork belly above it. Cook for 25 minutes, then turn the slices over, baste with their juices and cook for another 20 minutes, or until the pork is dark golden and piping hot throughout. Because of the sugar in the marinade, it can burn easily – so keep an eye on the pork and baste often. 

While the pork is cooking, make the fondant potatoes. Peel the potatoes and cut the ends off of each, so that you’re left with two thick round chunks of potato that lie flat on both sides. Add the oil and butter to a frying pan over a medium-low heat and when melted, add the potatoes. Lightly brown the potatoes on both sides, then add the bay leaf and pour in the stock. Make a cartouche by cutting a piece of parchment paper into a circle and screwing it up into a ball. Unscrew it, run it under the tap to dampen and place over the potatoes. Simmer the potatoes for 30-35 minutes, or until tender.

To serve, core the red apple and chop into matchsticks. Squeeze over the lemon juice and stir to combine. Divide the pork belly between two plates and add the fondant potatoes, drizzling over any remaining marinade or buttery stock. Add a spoonful of apple sauce and the chopped apple.

Vegetable oil for frying

2 leeks finely sliced

250g bag of shredded kale

10 chicken chipolatas

2 tsp dried thyme

2 cloves of garlic, finely chopped

1.5 tbsp flour

750ml chicken stock 

400g tin of butter or cannellini beans drained

200ml milk

METHOD

1. Heat a drizzle of oil in a large non-stick pan.

2. Add the leek and kale and fry for 5 minutes on a medium heat until the veg has softened.

3. Remove the veg from the pan and set aside. Heat a little more oil in the same pan.

4. Add the sausages and fry for 10 minutes on a medium heat, turning regularly until browned all over.

5. Return the kale, and leeks to the pan with the thyme, garlic and flour. Stir on the heat for one minute until the flour has disappeared.

6. Slowly add the stock a little at a time, stirring continuously.

7. When all the stock is used, add the beans, milk and season to taste.

8. Simmer for 5 minutes on a low to medium heat before serving with baked or mashed potato or rice

Recipe by www.discovergreatveg.co.uk

The green herb mayo contains all the key ingredients for a classic Italian salsa verde. A salty piquant punch from the capers and gherkins, and grassy notes from the parsley. Consider keeping a little to one side for dipping your roasted potatoes into.

Ingredients

• 2 tbsp capers
• 600g potatoes
• 4 tomatoes
• 1 tbsp balsamic
• vinegar
• olive oil
• 30g parsley
• 1 large or 2 small gherkins
• ½ garlic clove
• 2 tsp Dijon mustard
• 50g mayonnaise
• 50g rocket
• 1 pack Italian pulled pork
• 2 wholemeal bread rolls
• salt and pepper

Method

Prep time: 5 min

Cooking time: 35 min

• Preheat oven to 220°C/Gas Mark 8. Put the capers in a cup of cold water to purge some of the salt. Wash the potatoes and give them a light scrub. Cut them into chunky wedges. Place them in the saucepan and cover with cold, salted water.
• Bring the potatoes to the boil and cook for 8-10 minutes until just tender. While the potatoes cook, cut the tomatoes in ½. Place them cut side up in a roasting tray. Shake over the balsamic vinegar and a good drizzle of olive oil. Season with salt and pepper.
• When the potatoes are cooked, drain them thoroughly. Place them in the other roasting tray. Toss them with oil and plenty of salt and pepper. Place the potatoes and tomatoes into the oven to roast. Put the potatoes on the top shelf and the tomatoes on a lower shelf.
• Bake them for 25-30 minutes. Turning the potatoes half way through. While they roast, make your green herb mayo. Wash the parsley and shake it dry. Remove the leaves and chop them finely. Drain the capers and chop them and the gherkins, coarsely.
• Peel 1 garlic clove and finely chop or crush half of it. Mix the mustard, parsley, capers, gherkins and the chopped garlic with the mayonnaise. Wash and dry the rocket. 5 minutes before the tomatoes and potatoes are cooked, place the pulled pork into the roasting tray next to the tomatoes.
• Remove the roasting trays from the oven. Split open the buns and pop them in the oven for 2-3 minutes to warm through. Slather the green mayo into the buns. Squash a few tomatoes in too. Pile in the hot pulled pork and a finale of rocket leaves. Serve with the roasted spuds and any remaining tomatoes and rocket on the side.

Recipe from www.riverford.co.uk

Serves 6

• 2 medium yellow onions, thinly sliced
• 4 medium garlic cloves, thinly sliced
• 120 ml apple cider vinegar
• 120 ml India pale ale
• 1 fresh sage leaf
• 1 tablespoon packed dark brown sugar
• 1 tablespoon chilli powder
• 1 tablespoon sea salt, plus more as needed
• 1 teaspoon ground black pepper
• Half teaspoon ground cumin
• Quarter teaspoon ground cinnamon
• 1 (2.25 kg) boneless or bone-in pork shoulder, twine or netting removed
• 450g BBQ Sauce (see below), optional
• 6 Pretzel Buns (see below)
• Butter, for spreading
• Slow cooker

1. Place the onions and garlic in an even layer in the slow cooker, pour in the vinegar, beer and add the sage leaf.

2. Combine the sugar, chilli powder, salt, pepper, cumin and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6–8 hours on a high setting or 8–10 hours on low.

3. Meanwhile, follow the instructions below to make the pretzel buns.

4. Turn off the slow cooker and move the pork to a cutting board. Set a fine-mesh sieve over a medium heat-proof bowl. Pour the onion mixture from the slow cooker through the sieve and return the solids to the slow cooker. Set the strained liquid aside and use a spoon to skim and discard any fat from the surface.

5. If the pork has a bone, remove and discard it. Using 2 forks, shred the pork, discarding any large pieces of fat. Return the shredded meat to the slow cooker and add the BBQ sauce, if using, and mix to combine. Add 60 ml of the strained liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.

6. Cut each pretzel bun in half and butter the bottom.

7. Lay a generous helping of pork onto each bun, spoon over the sauce and top with rosemary coleslaw.

8. Serve with yellow mustard.

BBQ Sauce

• 340 g tomato ketchup
• 115 g golden syrup
• 125 ml apple cider vinegar
• 125 ml water
• 1 teaspoon granulated sugar
• Half teaspoon salt
• Half teaspoon ground black

Mix all the sauce ingredients together in a cup and spread over the ribs, reserving some to serve. Cover tightly again with foil and set aside for 15 minutes before serving. Serve along with the extra sauce.

Pretzel Buns

• 350ml water, warmed to 40—50C (105—115F)
• 1 x 7g sachet fast-action dried yeast
• 2–3 tablespoons olive oil or canola oil, for coating
• 600g plain flour, plus more for dusting the work surface
• 2 teaspoons sea salt, plus extra for sprinkling
• 1 tablespoon granulated sugar
• 4 tablespoons unsalted butter, melted
• Vegetable oil
• 55g bicarbonate of soda
• 1 egg, lightly beaten
• kitchen thermometer
• electric mixer fitted with a dough hook
• baking sheet lined with parchment paper, oiled

Makes 6–8

1. Tip the warmed water into the bowl of a free-standing mixer (or a mixing bowl if you don’t have a free-standing mixer). Sprinkle the yeast on top and set aside until the mixture bubbles a little, about 5 minutes.

2. Mix together the flour, salt and sugar, then add to the yeast mixture, along with the melted butter. Using the dough hook attachment, mix on the lowest setting until everything comes together. Increase the speed and continue mixing until the dough becomes elastic and smooth, about 8–10 minutes. If you don’t have a free-standing mixer, combine the ingredients using a wooden spoon, then knead by hand on a lightly floured work surface for 10–15 minutes. Form the dough into a ball and place in a lightly oiled bowl, cover with oiled clingfilm and leave to rise until doubled in size, about 1 hour.

3. Prepare the baking sheet. Punch down the risen dough and knead briefly on a lightly floured work surface. Divide the dough into 8 equal pieces and shape into round rolls. Place the rolls on the oiled parchment paper, cover with oiled clingfilm and leave to rise until almost doubled in size, about 30 minutes.

4. Preheat an oven to 220C (425F) Gas 7. Fill a large saucepan with water, so that it reaches one-third of the way up the sides, and bring to the boil. Remove from the heat and add the baking soda, then return to a simmer. Gently lower 2–3 of the buns into the simmering water and poach for 30 seconds on each side. Remove using a slotted spoon and return to the parchment paper, seam side down. Repeat with the remaining buns.

5. Brush the buns all over with the beaten egg and sprinkle with a little salt. Using a sharp knife cut a cross in the top of each one. Bake for 20–30 minutes in the preheated oven until golden brown.

Dirty Food by Carol Hilker, photograph: Peter Cassidy, publisher: Ryland Peters & Small

INGREDIENTS

• 70g Danish Crown — pre-cooked bacon
• 15g homemade brown sauce
• 50g ‘Crispy Panko Runny Egg’
• 10g beef tomato
• 5g pea shoots
• 1 brioche bun

ADDITIONAL INGREDIENT INFO

• Crispy Panko Runny Egg — panko-coated and deep-fried soft boiled egg.
• Homemade brown sauce — dates, tomatoes, apples, onion, garlic, orange juice, apple juice, malt vinegar, ginger, cloves, star anise, fennel, coriander seeds, salt, pepper, red chilli, tamarind paste, brown sugar, water.

ASSEMBLY ORDER

Bottom bun, homemade brown sauce, slice of beef tomato, bacon, crispy egg, pea shoots, brown sauce, top bun.