A healthy grain salad, perfect served with sliced roast chicken, or crumbled feta or goat's cheese for lunch or a light dinner
- 400g spelt
- 1 vegetable stock cube
- 4 tbsp extra virgin olive oil
- 400g baby carrots, scrubbed
- 3 blood oranges, 2 zested and 1 juiced
- 1 tbsp olive oil
- 2 tsp clear honey
- 2 fennel bulbs, thinly sliced
- 4 tbsp red wine vinegar
- 1 small red onion, finely chopped
- large bunch parsley, chopped
- 70g pack pitted, dry black olives or 85g couchillo (the very small black ones) or Kalamata olives
- small pack parsley, chopped (optional)
MethodWhen the spelt is done, drain it very well and toss on a platter with 1 tbsp of the extra virgin olive oil to stop it from sticking together too much.
- 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).
- 2 handfuls of spinach leaves, roughly chopped (this may seem like a lot but it wilts down)
- finely grated zest and juice of 1 blood orange
- 1 tbsp clear honey
- 1 tsp soy sauce
- 2½ cm/1in piece root ginger, peeled, then chopped to a pulp or grated
- 1 garlic clove, finely chopped or grated
- portion of stir fry rice noodles (such as Sharwood's or Blue Dragon)
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 large skinless chicken breast, sliced into strips
- sprinkling of crushed dried chilli flakes
- First things first, put the kettle on, tip the spinach into a colander and sit the colander in the sink. Then, in a small bowl, whisk together the orange zest and juice, honey, soy sauce, ginger and garlic – a micro whisk is perfect for this job.
- Put the noodles in a deep bowl and pour boiling water from the kettle to just cover. Leave to soak for 4 minutes, then very carefully and slowly pour the noodles and water over the spinach in the colander and toss the noodles with the spinach so it wilts. Drizzle the sesame oil over and mix gently. Put to one side.
- Heat the vegetable oil in a wok until it’s very hot, tip in the chicken strips and fry over a high heat for about 5 minutes, stirring occasionally, until the chicken is golden brown all over. Pour the orange and honey mix over the chicken. At first it will bubble furiously but after a few moments it will calm down. Bubble and stir the sauce and chicken for 2 minutes until the sauce is thick and shiny and has glazed the chicken.
- Tip the noodles, spinach and chilli flakes into the wok with the chicken. Gently toss everything together to warm through, then season with salt and pepper. Pile the noodles and chicken on a plate. A splash more soy sauce and a glass of chilled white wine are the only accompaniments this noodle supper needs.
- 2 large carrots, cut into thin sticks or grated
- 2 large fennel bulbs, quartered and thinly sliced
- handful peanut or cashew nuts, chopped
- 2 tbsp olive oil
- 1 tsp mustard seed
- 1 tsp nigella or black onion seeds (optional)
- juice 1 lemon or lime
- Tip the carrots and fennel into a salad bowl. Toast the nuts in a hot frying pan for 3-5 mins until golden, then tip onto a plate. In the same pan, heat the oil and fry the mustard and nigella or black onion seeds, if using, until they begin to pop – about 30 secs. Pour in the lemon or lime juice and mix together to make a dressing. Toss together with the vegetables in the bowl, then sprinkle with nuts to serve.