- 1 2 1/2 pound boneless Pork top loin roast (single loin)
- 2 stalks rhubarb
- 1/2 cup sliced fresh mango
- 2 tablespoons fresh oregano leaves
- 1 tablespoon Olive Oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Rhubarb Barbecue Sauce
MethodTrim fat from roast. Make a horizontal cut through the roast to, but not through the other side. Cut rhubarb to the length of the roast. Place rhubarb stalks, mango slices, and oregano inside the roast. Drizzle with oil. Fold the roast together to enclose the filling. Tie the roast at 1-inch intervals with 100% cotton kitchen string. Season pork with salt and pepper.
- 2kg rolled, boned pork shoulder joint
- 3 garlic cloves, finely chopped
- 1 tbsp fennel seed, crushed
- 1 tbsp black peppercorn, crushed
- 1 tbsp chopped rosemary
- 2 bay leaves, finely chopped
- 300ml dry white wine
- Cut the string from the joint and unroll it. Flatten out as much as possible, cutting through any thick pieces if necessary to give you an even thickness of meat. Mix the garlic, fennel, pepper, rosemary, bay and 1 tsp salt. Sprinkle evenly over all sides of the pork and massage it in. Place on a platter, cover loosely with foil and chill for at least 4 hrs or up to 24 hrs.
- Re-roll the joint and tie at intervals along its length with string. Bring to room temp an hr before roasting and heat oven to 180C/160C fan/gas 4. Roast the pork in a roasting tin for 2 hrs, basting occasionally and adding the wine after 1 hr. Remove from the oven, transfer to a platter and pour over the pan juices. Cover tightly with foil and leave to rest for 15 mins. Serve with beans (see 'Goes well with') and salad (see below).
- 8 chicken thighs, skin on and bone in
- 1 tsp cumin
- ½ tsp paprika
- 2 tbsp olive oil
- 6 pitta breads
- 150ml hot chicken stock
- 175g walnuts
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 50ml single cream
- juice 1 lemon
- handful coriander, chopped
- Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss together the chicken, cumin, paprika, 1 tbsp olive oil and seasoning. Cook for 40 mins until the chicken is crisp and cooked through.
- Meanwhile, tear up 1 pitta bread and place in a small bowl. Pour over a couple of tbsp chicken stock and leave to soak. Dry-fry the walnuts in a frying pan for about 3 mins until golden and toasted. Set aside. Heat the remaining oil in the pan and cook the onion and garlic until softened. Place the softened pitta bread, onion mixture and most of the nuts into a blender. Pour over the rest of the chicken stock and whizz together until a rough paste forms. Return the mixture to the pan. Add the cream and lemon juice, season and keep warm.
- When the chicken is cooked, arrange on a platter. Stir the coriander through the sauce and spoon into a bowl. Roughly chop the remaining walnuts and scatter over the chicken. Toast the pittas, cut into wedges and serve alongside
- 6 Icelandic cod fillets (about 175g/6oz each), skin on
- 25g butter, softened
- 2 tbsp olive oil
- 300g cherry tomato, a mix of red and yellow if you can get them
- 2 shallots, finely chopped
- 150ml dry white wine
- half a 200g tub crème fraîche
- bunch of watercress, tough stalks removed, roughly chopped
- juice of half a lemon
- 100ml whipping cream
- parsley or chervil sprigs, to garnish
- Smear the skin of the cod with the butter and season with sea salt. Heat 1 tbsp of the oil in a frying pan. When very hot add the cod, skin side down, and fry, without moving the fish, until the skin is crisp and golden. Invert on to a shallow ovenproof dish, ready to finish it off in the oven.
- Put the cherry tomatoes in a separate shallow ovenproof dish and drizzle with another 1 tbsp oil.
- To make the sauce, cook the shallots and wine in a small pan for about 2-3 minutes until the wine has almost gone. Tip into a food processor with the crème fraîche and watercress, season with salt and pepper and blitz. Add a squeeze of lemon juice to taste, return to the pan and set aside. Lightly whip the cream until it just holds its shape. (At this stage the cod, sauce and cream can be kept in the fridge, lightly covered with cling film, for up to 4 hours.)
- About 20 minutes before you are ready to cook, preheat the oven to fan 170C/conventional 190C/gas 5. Roast the cod and tomatoes for 12-15 minutes until just cooked. Meanwhile, gently reheat the sauce, remove from the heat and fold in the cream. Taste and add more seasoning and lemon juice if necessary. Set the cod on warm dinner plates with the cherry tomatoes and spoonfuls of watercress sauce. Garnish with sprigs of parsley or chervil and serve with buttered new potatoes.