Serves 4-6

1.25kg (2.5lbs) lean boned and rolled pork loin shoulder or leg joint

15ml (1 Tbsp) oil

15ml (1 Tbsp) salt

For the chutney

25g (1oz) butter

1 onion sliced

1 fresh red or green chilli, seeded and chopped

2 eating apples cut into wedges

2 tomatoes quartered

300ml (1/2 pint) cider

30ml (2 Tbsp)  Cider vinegar

15ml (1Tbsp) Muscovado or dark brown sugar

15ml (1 Tbsp) mild chilli sauce

2 cinnamon sticks, optional

1.  Pre-heat the oven 180C/350F/gas mark 4

2.  Score the fat on the pork, dry the joint and place on a rack in a roasting tin.  Pour over the oil and rub in the salt and open roast in the oven – medium 30 minutes per 450g (1lb) plus 30 minutes, well done 35 minutes per 450g (1lb) plus 35 minutes .

3.  Meanwhile make the chutney:  In a saucepan melt the butter and cook the onion and chilli until soft.  Add the remaining ingredients, bring to the boil then simmer for approximately 15 minutes until the apples are soft.

4.  Serve the roast pork with the chutney, roasted parsnips and apples, steamed beans and brussels sprouts.


Serves 6

800g (1-1/4lb) fillet of Pork

1 Tbsp olive oil

25g (1oz) butter

2 onions thinly sliced

225g (8oz) mushrooms thinly sliced

2 Tbsp  Cider Vinegar

250ml (1/2 pint) sour cream

fresh chopped parsley

1 heaped teaspoon paprika


1.  Remove any unsightly fat or outer skin form the pork.  Slice the pork across the grain into rounds about 5mm (1/4in) thick.

2.  Heat half the oil and butter in a large frying pan until it is sizzling.

3. Put half the pork into the pan to briskly brown on both sides (about 3mins).  Transfer to a plate with a slotted spoon and repeat with the other half of the pork.

4.  Add the rest of the butter and olive oil to the pan and cook the onions gently until soft, then add the mushrooms and continue to cook gently, continually turning them over until the juices run. Season with a little salt and lots of black pepper – remove the pans' contents and put on a different plate.

5.  Add the pork rounds to the pan, heat gently and pour the cider vinegar over the meat. Let it warm up for 2 minutes, then baste.  Add the mushrooms and onions, stir in the sour cream and bring to a bubbling simmer- check seasoning.

6.  Sprinkle with chopped parsley and a heaped teaspoon of paprika.

Serve immediately with buttered noodles or boiled rice.


Honey & wholegrain mustard chicken casserole

Serves 4

4 chicken legs

seasoned flour


2 garlic cloves, crushed

2 red onions, sliced

200g button mushrooms

450ml medium cider

450ml chicken stock

2 Tbsp clear honey

2 Tbsp wholegrain mustard

30ml (2 Tbsp) Cider vinegar


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

2.  Dust the chicken with flour and fry until browned. 

3.  Fry garlic, onion and mushrooms for 5mins transfer all ingredients to ovenproof dish.  Mix cider, stock, honey, mustard and vinegar and pour over the chicken.

4.  Cover and cook for one hour. Thicken if required with a little cornflour mixed with a small amount of water and cook for a further 15mins.

Serve with seasonal vegetables.




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