1 tablespoon olive oil
175g (6oz) smoked bacon cut into small pieces
1 tablespoon butter
1 bay leaf
250g (9oz) small shallots peeled
1 ¼ kg (2lb 12oz) pork shoulder (trim the skin) 3cm (1 ¼ inch) diced
750ml (3 cups) pork or vegetable stock
60ml (¼ cup) calvados (apple brandy)
2 sticks of celery diced
2 crisp, sharp eating apples peeled and diced (granny smith, bramley or similar)
2 teaspoons coarse grain mustard
1 teaspoon coarse black pepper
1 tablespoon fresh sage, chopped or 1 teaspoon dried sage
1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
100ml crème fraîche
2 tablespoons of cornflour mixed with 100ml (½ cup) water

Finish with
1 knob of butter
8 sage leaves

This dish is especially suited for the winter months, as its heartiness is both filling and comforting. Although it has a long cooking time, the preparation itself is short and straightforward. It is suitable when entertaining, as once the initial preparation is done, little more work has to be put into it and all your energy can be invested in looking after your guests. The dish can be served with a combination of mashed or jacket potatoes, dumplings, crusty bread, and steamed vegetables. In terms of cooking appliance, any oven proof, and deep dish will do the job. This recipe can also be adapted for cooking in a slow cooker or crock pot, if you can wait that long!

1. Preheat the oven at 170ºC / 325ºF / Gas Mark 3. Or fan oven at 150 ºC

2. Heat the olive oil in the casserole dish over a medium heat on the hob and add the bacon. Cook until crisp, then drain it into a separate dish, but keep the oil in the casserole.

3. Add the butter to the casserole dish and after cooking the shallots until they’re browned, add the pork bit by bit. Let each batch of pork colour slightly before adding more.

4. When all the meat is in the casserole and has coloured, remove the casserole from the hob, and pour the calvados over. Very carefully ignite, and stand well back until the flames have died down.

5. Put the casserole dish back on the hob over a medium heat again, and add the chopped apple, mustard, celery, pepper, herbs and stock. Stir well while bringing it to a gentle simmer. Then put the lid on and place the casserole dish back in the oven for 2 hours.

6. After 2 hours of cooking skim away the excess fat from the top of the casserole and throw the fat away. Add the crème fraîche, cornflour and water mixture. Stir them in well, then place the lid back on the dish and return it to the oven for 15-20 minutes.

7. For the finish, heat the butter in a small frying pan and add the sage leaves. Fry them gently until crisp.

8. Take the casserole dish out of the oven, stir the content and add your preferred seasoning. Then decorate the content with the fired sage leaves and serve with potatoes, dumplings, bread and/or steamed vegetables.

1 1/4lbs potatoes, peeled and roughly chopped
1 large onion
1 pack (about 1lb) Cumberland / Lincolnshire sausages
3 tablespoons olive oil
1 – 2 cloves of garlic
1 teaspoon paprika
8oz mushrooms (optional)
3/4 pint beef or onion gravy
salt and pepper to taste

1. Firstly preheat your oven to 190C / Gas Mark 5.

2. Peel your potatoes and cut them into bite sized pieces. Place them in cold water, bring to the boil and simmer for 10 minutes while you prepare the other ingredients.

3. Slice your onions.

4. Crush your garlic.

5. Gently fry your sausages until browned all round, remove and set aside.

6. Add a little oil into the pan that you cooked your sausages in and fry the onions for around 4-5 minutes until they start to become transparent. Add the garlic and cook for 1-2 minutes.

7. Drain your potatoes and add them to the onions and garlic with the paprika.

8. Stir to coat well and cook for a further 2-3 minutes.

9. Cut each sausage into 3 diagonally (only because it makes them look nicer!) and then add them to the pan. Season and mix well.

10. Pour the potato and sausage mixture into an ovenproof dish and pour the gravy over the top. Mix gently to coat.

11. Place in the oven for about 20 minutes until the sausages are cooked through. Serve with steamed carrots or broccolli.

175g / 6oz diced pancetta or streaky bacon
500g / 1lb spaghetti
2 crushed garlic cloves
4 eggs
125g / 4oz grated Parmesan cheese
150ml (1/4 pint) single cream
small handful chopped fresh parsley
salt and black pepper

1. Cook the spaghetti in a large pan of slightly salted boiling water according to pack instructions.

2. In a frying pan add the pancetta or streaky bacon and heat gently for a few minutes until the fat starts to run from the meat. Turn up the heat and add the garlic. Cook for around 3-4 minutes until the pancetta or bacon is nice and crisp.

3. Break the eggs in a large bowl then add the bacon and garlic mixture. Next add the Parmesan cheese and season with salt and black pepper, whisk until well blended.

4. Drain the spaghetti once cooked and return it to the hot pan immediately. Stir in the bacon and egg mixture and toss quickly until the egg just begins to set. Stir in the single cream and chopped fresh parsley and heat very slowly and gently for about 1 minute. Serve at once.

1 tablespoon sunflower oil
3 rashers of bacon (chopped into 1 inch pieces)
1 large handful of fresh mushrooms of your choice (sliced)
3 fresh eggs
1 small red pepper (chopped)
200ml fresh milk
salt and pepper
fresh chives

1. Preheat your grill to a high heat.

2. In a jug or large bowl crack open the 3 fresh eggs and add the fresh milk. Season with a little salt and pepper. Whisk well until nice and bubbly.

3. Heat the sunflower oil in a large frying pan over a medium heat. Once hot enough, add the chopped red pepper and bacon pieces. Stir fry the bacon and peppers until the bacon is just about cooked or turning a nice golden brown colour.

4. Add the fresh mushrooms to the pan and stir fry for 1 – 2 minutes.

5. Next spread out the cooked ingredients in the frying pan and gently pour over the egg and milk mixture.

6. Let the mixture gently cook over a low to medium heat until you can see the omelette beginning to set.

7. Sprinkle over the fresh chives, then lift your pan and place it under the grill for around 4-5 minutes until the omelette is completely set and is just starting to turn a little brown. Serve at once and enjoy.

Note: If you do not have a grill, just cook the omelette as in step 6, but leave to cook a little longer until the omelette is completely set.

1 whole cooked ham or 1lb kielbasa
1 head cabbage (chopped)
4 medium potatoes (peeled and chopped into cubes)
4 onions (peeled and chopped into small cubes)
1 lb carrots (peeled and chopped into small cubes)

1. In a large deep pan, fill with water and bring to the boil. Place the ham, cabbage, onion and carrots in the water and let them boil for around 10 minutes.

2. Add the potatoes and boil again for 20 minutes longer and drain well.

3. Spread a little butter on the vegetables and add salt and pepper as desired.

5. Serve immediately, delicious!

1 Preheat oven to 190C/375F/gas mark 5.

2 In a bowl combine the plum or sauce you choose you use with the brown sugar, ketchup, garlic powder and soy sauce. Mix well.

3 Add the spare ribs to the sauce and stir to coat them thoroughly. Transfer the ribs to a metal roasting pan and arrange in a single layer.

4 Place the ribs in the oven for around 20 minutes or until they are cooked through and sticky. Arrange on a large plate and garnish with coriander. Serve and enjoy.

1 Firstly preheat the oven to 375 F / 190 C.

2 In a large bowl combine the sausage meat, Cheddar cheese, baking mix, celery, onion and garlic powder. Mix very well then form into 1 inch balls.

3 Place balls when rolled onto a cookie sheet 1/2 inch apart. Bake them for around 15 minutes or until golden brown.

1.5 kg pork ribs
1/3 cup plum sauce
1/3 cup honey
1/3 cup cold strong tea
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
1/2 teaspoon Chinese five spice powder
2 cloves garlic (crushed)

1. Place all ingredients (except the pork ribs) into a jug, stir well

2. Place the pork in a shallow non metalic dish and pour on the marinade you’ve just mixed. Brush the ribs to ensure they are evenly coated. Put in the fridge and leave to marinade for as long as you can (ideally overnight)

3. Preheat oven to 180C. Drain the pork ribs (keeping the marinade to one side). Place ribs on a rack in a large baking dish and cook for around 40-45 minutes or until tender and cooked. Always turn the ribs to ensure cooked throughout. Whilst they are cooking brush them with the marinade which you drained previously

4. Divide ribs onto plates and enjoy!

500g thinly sliced pork
2 tablespoons oil
1 onion, cut into wedges
2 garlic cloves, crushed
150g halved oyster mushrooms
415g can baby sweetcorn
1 tablespoon oyster sauce
2 teaspoons soy sauce
2 teaspoons sesame oil
1 x good pinch black pepper

1. Heat oil in a wok or frying pan, add the onions, garlic and black pepper. Stir for around 1 minute then remove ingredients from the pan and put on a side dish.

2. Add 1 tablespoon oil to wok / frying pan again and heat. Add the sliced pork and stir fry for 1 minute, remove pork from the pan and put on the side dish.

3.Add oyster mushrooms, sweet corn, oyster sauce, soy sauce and sesame oil to the wok / frying pan stir over the heat for around 1 minute.

4. Return all ingredients to the pan, cook on a high heat until all ingredients have heated through and pork is cooked.

5. Serve this tasty food with flat noodles if desired.

1lb pork (cut into thin strips)
1 large leek (sliced)
8oz (220g) pineapple rings
300ml vegetable stock
1 1/2 tsp curry powder
1 1/2 tsp plain flour
25g butter

1. This curried pork and pineapple recipe tastes delicious. Simply melt the butter in a saucepan and when melted add the sliced leeks and pork strips. Stir fry them for around 10 minutes until the porked is nicely browned.

2. Next stir in the flour and curry powder, cook and stir for around 1 minute.

3. Stir in the vegetable stock, then cover and cook for 20 minutes or until the pork is completely cooked.

4. Drain the pineapple rings and save the juice to one side. Cut pineapple into chunks and add it to the saucepan with 2-3 tablespoons of the pineapple juice, heat gently for around 4-5 minutes then serve.