Braised Spiced Pigs Cheeks - the perfect winter warmer!
- Cut each cheek into 4 slices. Season and brown in the oil and then transfer to a casserole dish.
- Add the vegetables to the oil and cook until softened, add the honey, cloves and star anise and increase heat slightly. Once bubbling, transfer to casserole dish.
- Add the herbs and pour in enough stock to cover. Braise at 150'C until the meat is tender (1.5 - 2 hours)
- If necessary, thicken the stew with cornflour mixed in a little water.
- Serve with mashed potato and veg of your choice. Enjoy!
Sticky Glazed Party Sausages
1. Pinch and twist each chipolata in the middle, then cut in half to make cocktail sized sausages.
2. Cook the chipolatas
3. Once cooked turn into a frying pan and heat gently. Drizzle with maple syrup and a dash of soy sauce and stir. Bubble gently for 3-5mins.
4. Sprinkle with sesame seeds and eat!
- 1 pack Morris of Hoggeston chipolatas
- 1-2 tbsp. Maple syrup
- 1 tsp Soy sauce
- Sesame seeds
Beef, mushroom & red wine with thyme suet crust
Traditional suet crust pie on top of slow cooked beef braising or stewing cubes, mushrooms and red wine. A firm family favourite on chilly winter evenings. Serves 4.
1. Preheat the oven to Gas mark 3, 170°C, 325°F.
2. Heat the oil in a pan and cook the beef for 3-4 minutes until browned. Add the onion, garlic, and mushrooms, and cook for 2-3 minutes. Pour over the red wine and add the gravy granules and redcurrant jelly. Heat for 3-4 minutes until thickened, then transfer to a large ovenproof pie dish.
3. To make the pastry place the flour into a bowl with the suet. Add the thyme, chopped, and season with salt. Add enough water to bind and roll out on a floured surface to cover the pie dish. Place on top of the meat, cover with foil and cook in a preheated oven for 2 hours.
4. Remove the foil for the last 15 minutes of cooking time to brown the pastry. Serve with mash and seasonal vegetables.
- 450g diced beef or braising steak
- 15ml oil
- 1 onion, sliced
- 2 garlic cloves, crushed
- 150g mushrooms, quartered
- 450ml red wine
- 1tbsp gravy granules
- 1tbsp redcurrant jelly
For the suet crust
- 300g self raising flour
- 150g suet
- 2tbsp chopped thyme
- 180ml water
Slow Cooked Breast of Lamb with Caribbean Spices
This recipe makes the most of one of the most under recognised cuts of lamb - the breast. Here it is slow cooked in Caribbean herbs and spices and then roasted at the end to crisp it up and cook off the fat. Alternatively, crisp it up on the BBQ!
1. Blend all ingredients apart from the lamb until smooth.
2. Place lamb breast in a shallow dish, unrolled, and make several slashes on each side with a sharp knife.
3. Pour marinade over and turn to coat, cover and refrigerate overnight or for a few hours.
4. Cook slowly for 3 hours either in an aga or slow cooker or roast slowly for 1 hour 40 minutes in an oven.
5. Transfer to a roasting rack in a roasting tin and crisp up for 15 mins in a hot oven or the BBQ.
- Approx. 1kg boneless lamb breast
- 2 small onions
- 4 garlic cloves
- 2tbsp sweet chilli sauce
- 2tsp ground allspice
- 20g fresh thyme
- 100ml dark soy sauce
- 50ml dark rum
- 1tsp salt
- 3tbsp brown sugar
Sticky Pork with Pineapple
This recipe combines tender and succulent pork with mild spices and sweet juicy pineapple to make a delicious sweet and sour-style stew. Using diced pork is cheapest but pork fillet is also suitable.
•2 packs Morris of Hoggeston diced pork
•3 onions, roughly chopped
•3 garlic cloves, thinly sliced
•2 tbsp sweet chilli sauce
•1 tsp ground coriander
•2 star anise
•75g dark soft brown sugar
•1 ½ tbsp tomato puree
•300ml fish stock
•300ml chicken stock
•300g fresh pineapple cut into chunks (or tinned)
- Cut pork into smaller chunks if necessary, season & brown in a flameproof casserole dish. Set aside.
- Stir onions into remaining fat, cover & soften for 5 mins.
- Add the garlic, coriander, sweet chilli sauce & star anise to the dish, sizzle for a minute, stirring, then mix in the sugar & tomato puree.
- Once these have melted & it looks a bit like BBQ sauce return the pork to the dish, along with the fish stock, chicken stock & pineapple.
- Once simmering, cover but leave a small gap for the steam to escape & put in the oven (160oC/140oC fan/gas 3) for 2 hours.
- With 30 mins to go skim some of the fat from the top to allow the sauce to reduce & return to the oven.
- The pork should be meltingly soft when ready, if the sauce is too thin, place on the hob & simmer until it thickens slightly.
- Serve with rice or creamy mash potato & garnish with chopped fresh coriander.