pork,tomato and bean stew

2tbsp oil
500g pork fillet,cut into little slices
1 onion,chopped
1 garlic clove,crushed
1 red pepper,deseeded and sliced
400g can chopped tomatoes
1-2 sprigs of rosemary
2 x 300g cans cannellini beans,drained
1tbsp redcurrant jelly
2tsp cornflour
300g long grain rice to serve

Heat 1tbsp of oil in a frying pan and cook the pork until browned.Transfer the pork to a pan,leaving the fat in the pan.Add the rest of the oil to the frying pan and cook the onion until soft.Add the garlic and red pepper,then cook for another 2-3 mins ans add to the pork.Stir in the chopped tomatoes,rosemary and 100ml water.Cover,heat until simmering,then simmer gently for 15 mins.Rinse the beans.Add with the jelly,cover again and simmer for 5 mins.Remove the rosemary.Mix the cornflour with 2tbsp cold water,then stir into the sauce and continue to heat until it's simmering and slightly thickened.Meanwhile,cook the rice and serve with the pork.

Saucy sausage and courgette pasta

4 cumberland pork sausages,cooked
390g carton chopped tomatoes in tomatoe juice
1 clove garlic,finely chopped
1 tbsp chopped fresh thyme leaves
1 courgette,trimmed
300g penne pasta

Cut the sausages into chunks.Put in a pan with the tomatoes,garlic and thyme.Cook over a med heat for 15-20 mins.Meanwhile,use a veg peeler to peel the courgette into thin ribbons.Heat a nonestick frying pan,add the courgette ribbons and dry-fry for a few mins.Cook the pasta,drain.Tip it into the sausage mixture with the courgette ribbons and mix together.Serve

Crispy pork belly

700g pork belly joint
150ml pineapple juice
1 tbsp brown sugar
1tbsp cider vinegar
1tsp dried thyme
1tsp rapeseed oil

Unroll the pork and put it skin-side up in a shallow non-metallic dish.Mix the juice,sugar,vinegar and thyme together.Pour over the pork,so that the meat is covered but skin isn't.Chill,uncovered,for 3 hours.Preheat oven to 160c,140c fan,gas 3.Line a roasting tin with foil.Transfer pork,skin-side up,to the tin.Brush the skin with the oil and sprinkle with sea salt.Bake for 2 hours,then increase temp to 220c,200c fan,gas 7 and cook for another 20-30 mins to crisp the crackling.Serve with crusty bread,chutneys and salad

Cheat's Piri Piri pork stir-fry

2tbsp oil
500g pork fillet,trimmed and cut into bite-size pieces
2 carrots,peeled and cut into batons
4 spring onions,trimmed and sliced
135g pack babycorn,halved lengthways
155g pack mangetout,halved
6tbsp Piri Piri sauce

Heat 1tbsp oil in a wok or frying pan and stir-fry the pork for 4-5 mins until cooked.Drain off the meat juices and reserve.Add 1tbsp oil and the carrots.Stir-fry for 1 min.Add the remaining veg and stir-fry for another 2-3 mins.Stir in the Piri Piri sauce,reserved meat juices and 2tbsp water and heat throgh.Serve with rice or noddles.

pork and cider casserole

2tbsp oil
600g pork leg or steaks,cut into cubes
4 shallots,chopped
1 celery stick,sliced
125g carrrots,sliced
200ml med cider
200ml chicken stock
1tbsp dijon mustard
125g mushrooms,sliced
1tbsp chopped fresh tarragon
2 eating apples,peeled,cored and cut into wedges
15g butter
100g creme fraiche
1tbsp cornflour
mash potatoes to serve

Heat oil in a pan and brown the meat and transfer to a large pan.Add shallots,celery and remaining oil to the frying pan and cook until shallots are soft.Add to the pork with the carrots,cider,stock and mustard.Cover and simmer very gently for 45 min.Add mushrooms and tarragon,return to a simmer and cook,uncovered,for 10 min.Meanwhile cook the apples in the butter in a clean frying pan,until they are golden.Add to the pork with the creme fraiche and cornflour (mixed with a dash of cold water) and simmer for 5 min.Serve with mash.

Toad in the hole

125g plain flour,plus 1 tbsp extra
2 eggs
150ml milk
3 tbsp oil
8 thick pork sausages
1 onion,peeled and chopped
300ml veg stock(1/2 x stock cube)
1 tsp mustard
200g carrots,peeled and sliced
500g frozen garden peas

Preheat oven to 220c/fan 200c/gas 7.Make the batter,whisk 125g flour with the eggs and milk.
Pour 1 tbsp oil into a roasting tin and heat in the oven for 1 min.Add the sausages and brown in the oven for 20 min.Pour over the batter and arrange the sausages.Bake in the oven for 25 min.
Meanwhile,to make the onion gravy,heat the remaining 2 tbsp oil in a pan.Add the onion and cook
for 1 min until golden,stir 1 tbsp flour and cook for 1min.Remove from the heat and stir in the stock.Return to the heat and bring to the boil,stirring

until thickened.Stir in mustard.Boil the carrots until tender,adding peas for the last 2-3 min.Serve the toad in the hole with the carrots and peas and onion gravy.

Pork loin steaks with chilli,coriander and lime

4 x pork loin steaks
2 limes,juice only
30ml olive oil
1 fresh chilli,seeds removed and diced
500g baby potatoes,boiled and cooled
handful fresh coriander,chopped

Season then grill the pork for 15-20 min,turning occasionally,until
they are cooked through and no pink meat remains.
While the pork is cooking make the dressing by mixing together the
lime juice,oil,chilli and coriander.Season with salt to taste then dress
the potatoes.Serve the potatoes with the cooked pork steaks and any

excess dressing poured over.

Roast pork with roast potatoes,carrots and broccoli

1 x 1kg pork shoulder joint
2 tbsp olive oil
1/2 2.5kg potatoes,cut into small chunks
500g carrots,peeled and sliced
1/2 x 1kg pack frozen broccoli florets
1 tbsp plain flour
400ml beef stock (1/2 beef stock cube)
1 tsp mustard

Preheat oven to 220c/200c fan/gas 7.Place the pork in a large roasting tin and brush with the oil.Cook for 30 min,then turn down heat to 190c,170c fan,gas 5.Add potatoes to pan and cook for 1 hour,15-30 min,until pork is cooked through and juices run clear,and potatoes are crisp.Remove from oven.Place the pork and potatoes in a serving dish and keep warm.Meanwhile, cook the carrots in a large pan of boiling water for about 4 min.Add broccoli and cook for 3-4 min until veg is tender.Drain and keep warm.To make the gravy,pour off all but 2 tbsp pork juices left in the roasting pan.Place on the hob,stir in the flour and cook for 1 min.Remove from heat and gradually add beef stock,stirring.Return to heat and bring to the boil,stirring in the mustard.Carve the pork and serve with potatoes,veg and gravy.

Sausage,tomato and cannellini pot with mash

1/2 x 2.5kg potatoes
1 tbsp oil
1 onion,peeled and sliced
1 clove garlic,peeled and finely sliced
10 pork sausages
2 x 400g tins chopped tomatoes
1 x 410g tin cannellini beans in water,drained and rinsed
1 x 420g tin kidney beans,drained and rinsed
50ml milk
50g butter

Peel potatoes and put on to cook.Meanwhile,heat the oil in a frying pan and
cook onions until soft,adding the garlic for last min.Remove the skin from the sausages
and shape into 20 balls.Add to the onions and garlic.Cook for about 5-10 min,until the
balls are golden brown and piping hot.Stir in the tomatoes and beans and cook for 5 min.
Drain and mash the potatoes adding the milk and butter.

Serve with the sausage,tomatoes and beans

Gammon with nectarines

4 gammon steaks
4tbsp olive oil
2tbsp cider vingar
1tsp coarse grain mustard
1tsp clear honey
2 large nectarines
70g pack wild rocket

Preheat the grill.Snip the rind offthe gammon steaks and grill for 10-14 min,turning occasionally.
Whisk together the oil,vinegar,mustard and honey and season with pepper.Halve and stone the nectarines,then slice them thinly using a potatoe peeler or cut them into thin wedges.Toss in the dressing.

Serve the gammon steaks with the nectarine slices and rocket leaves.

Ginger pork stir-fry

300g long-grain rice
2tbsp sunflower oil
540g diced pork
2 red peppers,deseeded and sliced
1/2 bunch spring onions,trimmed and sliced
170g mangetout
3cm piece fresh ginger,peeled and grated
3tbsp soy sauce
3tbsp orange juice
3tbsp sweet chilli sauce

Put the rice in a large pan to cook while you cook the pork.Heat the oil in a pan and add the pork.Gently stir-fry the porkfor 3-4min.Add the peppers,spring onions,mangetout and ginger.Continue to stir-fry for another 3-4min.Pour over the soy sauce,orange juice and sweet chilli sauce.Heat through and serve with the rice.

Sausage and veg hotpot

1 pack of 8 pork sausages
500g carrots
1 390g carton chopped tomato with basil & oregano
28g pack flat leaf parsley
200g pearl barley
1 tbsp oil
1 onion
1 clove garlic
1 veg stock cube
Heat oil in a heatproof casserole dish add the chopped onion and garlic and fry till soft,add pearl barley.Make up 1.2 litres of hot veg stock and add 800ml to the pan.Put on a low heat and simmer for 25min stirring occasionally.Meanwhile grill sausages till cooked.Chop carrots into chunks and add to the pan with the tomatoes and remaining stock.Cook for 20min till carrots and barley are tender.Cut sausages in halfs and add to the casserole with 2 tbsp of chopped parsley and stir and serve.

Sausage balls with pasta

454g pork sausages
2 tbsp oil
1 lrg onion
100g carrot,diced
1 clove garlic,crushed
400g can chopped tomatoes with herbs
400g can chopped tomatoes with chilli and peppers
Take the saugage meat out the skins and roll into little balls,4 little balls for each sausage.Fry/grill until cooked and browned,then put aside.Cook in a pan with oil the onion and carrot until soft,then add garlic cook for 1 min,then add  the tins of tomatoes and sausage balls and cook until thickens.
Serve with pasta and greated cheese.

Easy Pork chow mein

250gegg noodles
2tbsp oil
450g pork fillet,trimmed
150g carrots,cut into matchsticks
150g mangetout,halfed
1 red 1 yellow pepper,deseeded and sliced
1/2 bunch spring onions,sliced
210g jar of chow mein stir fry sauce
Add noodles to a pan of boiling water and cook,drain and set aside.Cut the meat into bite size pieces and cook in heated oil for 3-4 mins until cooked through.Remove and add the carrots and mangetout and stir fry for 2 mins.Add the peepers and spring onion and stir fry for another 1-2 mins.Add the noodles and stir fry until hot.Then add the sauce and pork and mix together until all coated.Cook for another 2-3 mins and serve.