Figs with Ham (starter)

Ingredients
4 Figs
1 Lemon (juiced)
Handful Fresh Basil (roughly chopped)
12 Slices Parma Ham (treat yourself to the freshly cut ham from the charcuterie/delicatessen counter rather than the pre packed stuff, it'll taste so much better)
Olive Oil
Salt and Pepper to Season

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Wooden Spoon

The Good Bit

1. Start by removing the stems from the figs then cutting them into quarters, drop them in the bowl along with 2 tablespoons of the lemon juice and 4 tablespoons of the oil and the basil, then season with salt and pepper and mix well.
2. Arrange 3 Slices of ham on each plate then spoon the fig mixture over and enjoy.
   

Serves 4

Pork Balcho

Ingredients
4 Tablespoons Vegetable Oil
1 Tablespoon Grated Fresh Ginger
1 Tablespoon Crushed Garlic
1in Cinnamon Stick (broken up)
3 Dried Red Chillies (chopped)
4 Cloves
2 Teaspoons Cumin Seeds
10 Black Pepper Corns
675g Pork (cubed)
1 Teaspoon Ground Turmeric
200ml Warm Water
25ml Tomato Purée
1/2 Teaspoon Chilli Powder
1 Large Onion (finely chopped)
1 Teaspoon Salt
1 Teaspoon Sugar
2 Tablespoons Cider Vinegar

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Pestle and Mortar
1 Spatula

The Good Bit

1. Heat the oil in the frying pan and add the ginger and garlic and fry for 30 seconds, grind together the cinnamon, chillies, cloves, cumin seeds and peppercorns in to a fine powder then add to the frying pan for a further 30 seconds.
2. Add in the pork and turmeric and turn the heat up a little, cook for 5 minutes until the juices start to come out from the pork, add in the water, tomato purée and chilli powder, cover and heat for 30 minutes.
3. In another pan with a splash of oil in, fry off the onion until it is well browned then add that to the pork along with the salt, sugar and vinegar, stir well and cook for another 30 minutes.
4. Serve
   

Serves 4

French Pork With Mash

Ingredients
450g Potato
450g Parsnips
2 Tablespoons of Flour
Milk
Butter
Salt+Pepper
4 Pork Fillets cut into slices
100g Butter
16 Prunes (soaked in White wine 300ml for 30mins, 8hrs is better if you have time to soak them before you go out to work)
1 Jar Redcurrant Jelly
300ml (or there abouts) Double Cream
1 Lemon

Equipment
1 SHARP Knife
1 Chopping Board
Juicer
Masher
1 Large Frying Pan
1 Large Pan

The Good Bit

1. Chop the parsnips and potato into small cubes and cook for 10-12 minutes in the large pan with salted water in (when you shake the pan (with a lid on minus the water) the potatoes should just begin to break against the sides, add a tablespoon of flour and shake well.
2. Season the remaining flour with salt and pepper and dust the pork with it, shaking off any excess (if you need more flour here don't be afraid to add)
3. Heat half the butter in the frying pan and cook the pork for 2mins each side then remove and set aside, pour the wine into this pan (minus the prunes) and add a good couple of spoonfuls of redcurrant jelly and heat until dissolved.
4. Add your cream prunes and the pork back to this mixture and and simmer whilst you mash the potatoes.
5. Drain the water (if you haven't already) from your spuds and parsnips, and give a really good mashing, add a good knob of butter and a good splash of milk (add a little at a time, it's easier to do this than take it out) we're going for a consistency not dissimilar to baby food, Season.
   
6. Add the lemon juice to the pork mixture then serve on a bed of the purée.

Serves 4

Croque Monsieur/Madame

Ingredients
8 Slices of Bread (a toastie loaf is great for this)
125g Cooked Sliced Ham
125g Grated Cheese
Dijon Mustard
Butter
Salad Leaves, Tomatoes and Chips to serve
For The Madame Version You'll Also Need
4 Eggs
A Splash Of Oil
A Jar of Bechamel Sauce (optional)


Equipment
1 Frying Pan
2 Knifes for spreading butter and mustard

The Good Bit

1. Spread a little mustard over 4 slices of bread and then place 1/4 of the ham on each slice, cover this with a helping of the grated cheese (you should use up only half the cheese at this stage)
2. Top these four slices with the remaining bread, making four nice thick sandwiches, butter the top slice and place under a grill until brown then turn over, sprinkle on the rest of the grated cheese and grill until the cheese is bubbling and beginning to brown.
   
3. You can serve at this point but if you are going for croque madame you need to fry your four eggs in a little oil then place on top of the toasted sandwich and drizzle a little bechamel sauce over the top.
4. Serve with the salad leaves, a few cherry tomatoes and a helping of chips.

Serves 4

Pork And Apple

Ingredients
4 Pork Fillets
1 1/2 Teaspoons Ground Black Pepper
1/2 Teaspoon Paprika
1 Lemon (all the rind grated and 1 teaspoon of juice)
4 Tablespoons of Oil
2 Apples (unpeeled, cored and cut into 4 slices widthways)
300g Savoy Cabbage
1 Clove Garlic (if you are allowed)
150ml Vegetable Stock
200ml Crème Fraiche

Equipment
1 SHARP Knife
1 Chopping Board
1 Oven Proof Dish
1 Large Frying Pan/Wok
1 Mixing Bowl
1 Zester/Juicer

The Good Bit

1. Pre heat your grill to high. Flatten the pork fillets with your hands until they are about 1/2 cm thick, in the bowl mix together the pepper, paprika, lemon rind (zest) and 3 tablespoons of oil.
2. Place the pork in your oven proof dish and drizzle over the sauce then cook under the grill for about 5 minutes, then turn over and coat the second side with the sauce but at this stage add the apples and try to cover them with the sauce too. cook for another 5 minutes.
3. Whilst you are grilling, cook the cabbage with the garlic in the remaining oil in a covered frying pan for 5 minutes until just tender then add the stock and crème fresh and heat through, season to taste then serve on to a plate, top with a pork fillet and then top that with apple slices.

Serves 4

Piri Piri Pork

Ingredients
500g Pork Fillet
2 Lemons
1 Bottle Piri Piri Sauce
Oil
Stir Fried Vegetables or Chips to Serve
Equipment
1 SHARP Knife
1 Chopping Board
1 Pastry Brush
Cocktail Sticks

The Good Bit

1. Pre heat your grill to high and soak your cocktail sticks in water, slice the lemons as thin as you can then cut discs from the fillets the same diameter as the lemon and about 1cm thick.
2. Brush each of the discs of pork with a little of the sauce then place a slice of lemon on top of each, pin the lemon on with a cocktail stick then brush lightly with oil, grill for 4-5 minutes on each side.
3. Serve with stir fried vegetables or chips and another splash of the piri piri sauce.
   

Serves 4

Spicy Ribs

Ingredients
1kg Pork Ribs (cut into 5cm strips)
A Splash of Oil
1/2 Teaspoon Chilli Powder
1inch Fresh Ginger (finely chopped)
1 Clove Garlic (thinly sliced)
Salt
for the sauce
4 Tablespoons Honey (clear)
4 Tablespoons Wine Vinegar
2 Tablespoons Light Soy Sauce
2 Tablespoons Sherry
150g Tomato Purée
1 Teaspoon Chilli Powder
2 Cloves Garlic (crushed)

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Garlic Press
1 Frying Pan

The Good Bit

1. Mix the sauce ingredients together in the bowl and set aside then sprinkle the ribs with salt.
2. Heat a good splash of oil in the frying pan and add the chilli powder, garlic and ginger and stir fry for 30 seconds, add the ribs and cook until golden brown, then reduce the heat and cook for a further 10 minutes.
3. Add the sauce to the pan, stir well, cover and cook for 25-30 minutes then serve.

Serves 4

Sausage and Mash

Ingredients
8 Sausages (choose thick ones, flavoured if you like)
2 Onions (cut into wedges)
1Kg Potatoes (peeled and quartered)
75g Butter
1 Tablespoon Wholegrain Mustard
3 Teaspoons English Mustard (you can try Dijon or other varieties, just be carefull of over powering the taste)
1 Clove Garlic (crushed)
Parsley (roughly chopped, optional)

Equipment
1 SHARP Knife
1 Chopping Board
1 Griddle
1 Large Pan (2/3 rds full, boiling salted water)
1 Potato Masher
1 Garlic Press

The Good Bit

1. Dry fry the sausages in the griddle pan for about 4 minutes then add the onion wedges and cook for a further 6 minutes, keep an eye on the sausage and turn occasionally to brown evenly, try to only turn the onion once or twice to caramelise it in strips to give a lovely effect.
2. Boil the potatoes for 10-12 minutes until you can stick a fork in them and they break easily. Drain the pan and then mash the potatoes with the butter, when it's well mashed add in the mustards and garlic and a little drizzle of oil and mash again until you have a smooth mixture, you can even add a little chopped parsley at this point for extra flavour, Season to taste with salt and pepper.
   
3. Serve a helping of mash with a couple of sausages and top off with a couple of onion wedges.
   

Serves 4

Sweet and Sour Pork

Ingredients
500g Pork (cut into bite size cubes)
1/2 Teaspoon 5 Spice Powder
2 Tablespoon Sherry
1 Egg
3 Tablespoons Cornflour
Vegetable Oil for deep frying.
2 Tablespoons Groundnut Oil
1 Clove Garlic (crushed)
1 Onion (roughly chopped)
1 Green Pepper (cored and de seeded)
250g Can Pineapple Chunks (keep the juice, DO NOT USE PINEAPPLE IN SYRUP)
3 Tablespoons White Wine Vinegar
50g Sugar
4 Tablespoons Tomato Ketchup
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok (for deep frying)
1 Large Frying Pan
1 Sauce Pan
1 Mixing Bowl
1 Wooded Spoon
1 Spatula
1 Garlic Press
Kitchen Paper

The Good Bit

1. Boil a Sauce pan of water and add the pork until it changes colour, drain and dry the pork on the kitchen paper
2. Mix the sherry, egg, cornflour, 5 spice and a sprinkle of salt and pepper together, dip in the pork until it's coated all over, then in the wok (or chip pan) heat a good amount of oil up to 190c 375f (a cube of bread should take 30 seconds to brown) Deep fry the pork until it browns all over, remove and set aside on kitchen paper.
3. In the frying pan, heat the groundnut oil, fry the garlic until it is brown then add the onion and pepper for 1 minute, then stir in the pineapple juice, vinegar, ketchup and sugar, heat and keep stirring until it has thickened than add the pineapple and pork, heat well and serve.
   

Serves 4

Thai Pork and Lime

Ingredients
600g Pork (cut into strips)
4 Tablespoons Light Soy Sauce
1 Teaspoon Pepper
20 Cloves Garlic (thinly chopped)
30 Small Green Chillies (chopped thinly, DE SEED IF YOU WANT THIS TO BE MILDER)
8 Tablespoons Lime Juice
8 Tablespoons Thai Fish Sauce
2 Tablespoons Light Brown Sugar
30g Fresh Mint Leaves (Finely chopped)

Equipment
1 SHARP Knife
1 Chopping Board
2 Mixing Bowls
1 Wok
1 Spatula

The Good Bit

1. Mix the pork, soy sauce and pepper in a bowl, then add the pork mixture and cook for about 7-8 minutes until the pork is well cooked.
2. Place the pork in the other mixing bowl now and stir in the rest of the ingredients, now this takes some mixing so mix well for a couple of minutes than either leave in the mixing bowl to serve or transfer to a serving dish and let people get there own.
   

Serves 4

Meatballs With Cheese

Ingredients
450g Minced Pork
8 Spring Onions Thinly chopped)
4 Cloves Garlic (thinly chopped)
2 Red Chillies (de seeded and thinly chopped)
300g Pasta
2 400g Cans Chopped Tomatoes
4 Tablespoons Parmesan (grated)
1 Teaspoon Dried Thyme (or 2 teaspoons fresh)
200ml Red Wine
2 Bay Leaves
A Splash of Oil
A Pinch of Sugar
Salt and Pepper to Season

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Wooden Spoon
1 Large Pan
1 Large Pan (2/3rds full with boiling salted water)

The Good Bit

1. Mix the mince, onion, garlic, chilli, parmesan, thyme and a good sprinkle of salt and pepper together, then shape into 24 small balls. Heat the oil in the pan and place in the balls and cook for 3-4 minutes until browned evenly, then pop in the red wine for and boil hard for 2 minutes.
2. Meanwhile cook your pasta to packet instructions, usually about 8-10 minutes. When the red wine has had it's 2 minutes, reduce the heat and pour in the tomatoes along with the bay leaves, the sugar and some more salt and pepper, bring back to the boil and simmer for 10 minutes.
3. Drain your pasta, then spoon in a little of the sauce from the other pan, swirl round well to coat the pasta then serve and top off with the meatballs and the rest of the sauce.
   

Serves 4

Fried Rice With Pork

Ingredients
150g Pork Fillets (sliced into bite size pieces)
3 Tablespoons Light Soy Sauce
1 Onion (sliced)
1 Clove Garlic (crushed)
2 Eggs (beaten)
1 Tablespoon Tomato Purée
1 Tablespoon Sugar
750g Rice (cooked already maybe from the day before)
A Splash of Oil
1/4 Cucumber (Thinly sliced)
1 Lemon (cut into wedges)
2 Tablespoons Fresh Coriander (roughly chopped)
1 Red Chilli (de seeded and thinly chopped) OPTIONAL


Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Frying Pan/Wok
1 Spatula

The Good Bit

1. It is a good idea to have all your vegetables ready and everything at hand near the cooker for this recipe as you have to move fairly fast. Heat the oil in the frying pan and add the garlic, stir frying for 1 minute, add the pork and 1 teaspoon of soy sauce and stir fry over a medium heat for about 5 minutes.
2. Drop the eggs in and really stir now (you don't want an omelette!!) for 2 minutes then add the tomato purée, sugar and the rest of the soy sauce along with the onion, keep stirring for 1 minute.
3. Now add the rice and cook for a further 5 minutes to insure all the rice is warmed through, stir very well, serve onto plates and top with the cucumber slices, chopped coriander and if you are using a chilli, sprinkle some of that on too!
   

Serves 4

Pork in Coconut Milk

Ingredients
750g Pork
2 Onions (quartered)
4 Red chillies
25g Mixed nuts
1 Teaspoon Thai Fish Sauce (or 1/2 teaspoon shrimp paste)
250ml Water
200ml Coconut Milk
1 Tablespoon Sugar
1 Lemon (juiced)
A Splash of Oil
Fresh Coconut Slices to garnish
Fresh Coriander (chopped to garnish)

Equipment
1 SHARP Knife
1 Chopping Board
1 Zester
1 Blender/Food Processor
1 Frying Pan
1 Spatula
1 Ladle

The Good Bit

1. Put the onion, nuts, chillies, fish sauce and 1 tablespoon of water into the blender and blend until you have a paste, once this is scoop into the frying pan with a splash of oil and heat for 4 minutes over a low heat, then add the pork and cook until evenly coloured and coated with the paste.
2. Pour in the water and add a pinch of salt, cover and cook for for 30 minutes. At this stage add in 200ml (1/2 a 400ml can) of coconut milk, leave the lid off now and simmer for a further 15 minutes, stirring occasionally.
3. Finally drop in the sugar and 1 tablespoon of lemon juice, give it a good stir then ladle into bowls, to be fancy you can garnish with strips of fresh coconut, a sprinkle of chopped coriander leaves and for a touch of red, a couple of thin strips of red chilli,
   

Serves 4

Chinese Style Pork

Ingredients
250g Pork (leg/shoulder is good for this)
1 Small Red pepper (cored, seeded and chopped to bite size chunks)
1 Small Green Pepper (cored, seeded and chopped to bite size chunks)
125g Can Bamboo Shoots (drained and sliced if not already sliced in the can)
1 Spring Onion (chopped to bite size chunks again)
1 Teaspoon Salt
1 Tablespoon Soy Sauce
1 Tablespoon Sweet Chilli Sauce
1 Teaspoon Sherry
A Good Splash of Oil (olive or vegetable)
Sesame Oil (optional)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Wok
1 Spatula

The Good Bit

1. Drop the pork in the pan and cover with boiling water, cover and simmer gently for 20 minutes. take off the heat and leave for 2 hours.
2. Take the pork from the water and if you have used a leg or shoulder, trim off any fat then cut into small thin strips, the same size as you have done the peppers
3. Heat a good splash of olive oil in the wok and stir fry the onion, peppers and bamboo for about 1 minute, then throw in the rest of the ingredients and mix well, frying for another minute.
4. Sprinkle with the sesame oil before serving.
   

Serves 4

Pork and Spinach

Ingredients
675g Pork (cubed)
400g Fresh Spinach
2 Onions (thinly sliced)
1 Pepper (de seeded and chopped)
3 Green Chillies (thinly chopped, take out the seeds if you want this cooler)
1/2 Teaspoon Dried Ginger
1 Clove Garlic (crushed or thinly chopped)
1 1/2 Teaspoons Dried Chilli powder
1 Teaspoon Salt
1 Teaspoon Garam Masala
750ml Water
1 Tablespoon Lemon Juice
3 Tablespoons Chopped Fresh Coriander
6 Tablespoons of Oil (don't use your best olive here)

Equipment
1 SHARP Knife
1 Chopping Board
2 Large Pans
1 Mixing Bowl

The Good Bit

1. Mix the ginger, garlic, salt, chilli powder and garam masala in the bowl and set to one side, then fry the onion off in the large pan in a little oil until it turns golden brown.
2. Add the pork to the onions and stir fry until the colour has changed evenly all over the pork then tip in the spice mix and stir well making sure to coat all the meat.
3. Pour in the water and bring rapidly to a boil, then lower the heat and cover, simmer for 30 minutes, after the 30 minutes, check the meat, if it is tender great, if not cook a little longer, if the pan is really liquid, take the lid off and boil the excess liquid off rapidly
4. Whilst this is doing, half fill the other pan with water and bring it the boil, drop in the spinach and boil for about a minute, tip out the boiling water and pour cold water over it to keep it from cooking, drain well.
5. When there is little water left in your pork pan, drop in the spinach, stir and cook for 7-10 minutes, keep stirring whilst you do this.
6. Finally, drop in the pepper, green chillies and the coriander and heat for 2 minutes, then stir in the lemon juice and serve.
   

Serves 4

Portuguese Pork

Ingredients
900g Pork (cubed)
2 Large Onions (chopped thinly)
4 Fresh Red Chillies
4 Tablespoons Vindaloo Curry Paste (or milder curry paste if you don't want it to hot)
6 Tablespoons White Wine Vinegar
1/2 Teaspoon Fenugreek Seeds
6 Tablespoons Tomato Purée
1 Teaspoon Turmeric Powder
1 Teaspoon Mustard Seeds (crushed)
1/2 Teaspoon Mustard Powder
1 1/2 Teaspoons sugar
Salt
250ml Water
A Splash of Oil
250g Rice

Equipment
1 SHARP Knife
1 Chopping Board
1 Mortar and Pestle
1 Mixing Bowl
1 Large Frying Pan
2 Large Pans (1 of which is 2/3rds full of salted boiling water for the rice)

The Good Bit

1. Fry the onion off in a little oil until it goes clear and soft, put this along with all the other ingredients except the water in your mixing bowl, mix very well and leave to marinate for 2 hours.
2. Once marinated pour the mixture either back into the large frying pan or just a large pan and add the water, bring to a low simmer and cook for another 2 hours, 20 minutes before the end cook your rice.
   

Serves 4

Stir Fried Pork With Vegetables

Ingredients
250g Pork Fillet (thinly sliced)
1 Teaspoon Sugar
1 Tablespoon Light Soy Sauce
1 Teaspoon Sherry
1 Teaspoon Cornflour (mixed with 1 1/2 teaspoons cold water)
1 Carrot (cut into slices diagonally)
1 Green Pepper (de seeded and chopped into bite size chunks)
175g Mixed Salad Leaves (shredded)
1 Spring Onion (cut to the same size as everything else)
1/2 Teaspoon Dried Ginger
1 Teaspoon Salt
3 Tablespoons Vegetable or Pork Stock (water will do)
4 Tablespoons Olive Oil

Equipment
1 SHARP Knife
1 Chopping Board
2 Mixing Bowls
1 Slotted Spoon
1 Wok
1 Spatula

The Good Bit

1. In one of the mixing bowls mix together the pork strips, 1/2 of the sugar, 1/2 the soy sauce, the sherry, corn flour and water mixture, mix well and set aside in the fridge whilst you prepare the rest.
2. Get the oil warm in the wok then drop in the pork and stir fry over a high heat for a minute to seal in the flavours then remove with the slotted spoon. Chuck in the vegetables and ginger and stir fry for 2 minutes.
3. Add in the salt, the rest of the sugar and soy sauce along with the stock, bring to the boil, stirring well then serve.
   

Serves 4

Pork and Cider

Ingredients
2 Apples (cut into 8 wedges)
4 Pork Chops
2 Sprigs Fresh Sage
200ml Crème Fraiche
200ml Dry Cider
1 Tablespoon Redcurrant Jelly
A Splash of Oil
Vegetables (to serve, so your choice)

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
1 Plate (for the chops)
Tin Foil

The Good Bit

1. Heat the oil in the pan then toss in the apples, cook for 3-4 minutes each side until golden, take out and set aside. Next drop in the chops, season with salt and pepper, cooking until bottom is golden before turning to brown the other side.
2. Add in the sage and cider, bring to a low boil and simmer for 15 minutes. When the pork is cooked through, remove from the pan and cover with tin foil.
3. Stir in the redcurrant jelly until it is all dissolved then spoon in the crème fraiche and apples, heat through and season to taste.
4. Serve a pork chop per plate, if there are any juices remaining add them to the cider sauce, pour this and the apples over the chops and serve with vegetables.
   

Serves 4