Spicy pork loaf (dish of the day)

Deliciously hot and tasty, this dish is guaranteed to chase away the eating lovers. The sweet, tangy basting sauce adds a mouth-watering flavor.
Ingredients
900g pork mince
1 large onion, finely chopped
2 tbsp sweet chili sauce
125g fresh white breadcrumbs
1 medium egg, beaten
Salt and freshly ground black pepper
1 tbsp French mustard
150ml pasta
1 tbsp red wine vinegar
1 tbsp dark soft brown sugar
125ml pineapple juice
1 tbsp dried oregano
1 tbsp chopped fresh parsley, to garnish
Seasonal vegetables, to serve
Preparation
Step 1
Preheat the oven to 180C/Gas 4. Mix the pork mince, onion, breadcrumbs, chili sauce, egg and plenty of seasoning in a bowl.
Step 2
Grease a shallow baking dish. Shape the meat into a loaf and put it in the dish. Mix the remaining ingredients (except the parsley) and pour over the loaf.
Step 3
Cook in the oven for one and half hours, spooning over the juices to baste occasionally through.
Step 4
Cut into slices, sprinkle with the parsley and serve with a selection of seasonal vegetables

Serves 5
Preparation time 10 minutes
Cooking time 1.5 hours
Fat per serving 20g

Calories per serving 400

Chocolate and pear upside-down pudding

Soft sponge cake and canned pears make a classic combination in luscious pudding–just add creamy chocolate custard for the perfect finishing touch

Ingredients
Butter or margarine, for greasing
410g can pear halves in juice, drained
10 glace cherries
125g butter, softened
125g light sugar
2 large eggs, beaten
2 tbsp milk
150g self-raising flour
25g cocoa powder
2 tbsp chocolate sauce
Chocolate custard, to serve

Preparation

Step1
Preheat the oven to 180/C Gas 4. Grease and baseline a 20cm Victoria sandwich tin.
Arrange the pear halves, cut-side down, over the base and tuck a cherry underneath each one. Set aside.

Step2
In a mixing bowl, beat the butter and sugar until pale and creamy. Gradually beat in the eggs, milk and 2 tbsp of the flour and cocoa over the top and fold in using a large metal spoon.

Step3
Spoon the cake mixture over the pears and smooth the top, covering the fruit completely. Put on a baking tray.

Step4
Bake for 35 to40 minutes until the sponge has risen and is firm to the touch. Leave to cool in the tin for 5 minutes before turning out onto a serving plate. Drizzle with the chocolate sauce or serve on plates decorated with a swirl of chocolate sauce. Serve warm with chocolate custard.

Serves 6
Preparation time 15 minutes
Cooking time 40 minutes
5 minutes to cooling
Fat per serving 22g
Calories per serving 430

Spaghetti with sweet peppers

To perk up your pasts, try adding honey and red vinegar to an otherwise traditional vegetarian sauce. The sweetened juices simply ooze flavor
Ingredients
2 red onions, finely sliced
2 tbsp red wine vinegar
4 tbsp olive oil
2 garlic cloves, crushed
2 large red peppers, deseeded and finely sliced
2 large yellow peppers, deseeded and finely sliced
Salt and freshly ground black pepper
450g spaghetti
1 tbsp clear honey
Torn fresh basil, to garnish

Preparation

Step1
Toss the onion in 1 tbsp of the vinegar and set aside for 5 minutes. Drain.

Step2
Heat 3 tbsp of the oil in a pan and cook the onion, garlic and peppers over a low heat for 12 to 15 minutes, stirring occasionally, until softened.

Step3
Meanwhile, bring a pan of lightly salted water to the boil and cook the spaghetti, according to the packet instructions.

Step4
Drain the pasta and toss in the remaining olive oil.

Step5
Stir the remaining vinegar and the honey into the pepper mixture, bring to the boil and simmer for 1 minute. Season well.

Step6
Add the pepper mixture to the spaghetti and toss to mix. Serve each portion with some freshly ground black pepper and torn basil leaves.

Serves 4
Preparation time 25 minutes
Fat per serving 16g
Calories per serving 590

Cinnamon toast with grilled apples

Layer up spicy toast triangles and tangy apple rings with topping of sweet maple syrup for an impressive dessert that’s just irresistible!


Ingredients

57g butter
1 tsp ground cinnamon
3 tbsp maple syrup
4 thick slices white bread, crusts removed
4 eating apples, peeled, cored and cut into thick rings
Juice of 1 lemon
Cinnamon sticks, to decorate
Fresh mint, to decorate
Ground cinnamon, to decorate
4 tbsp ricotta cheese
Preparation
Step 1
Melt 50g of the butter in a pan, add the ground cinnamon and 1 tbsp. of maple syrup and stir.

Step 2
Preheat the grill and lightly toast the bread on both sides. Remove from the grill and spread one side with the syrup mixture. Return to the grill and cook for a few seconds until the syrup topping is golden and bubbling. Set aside and keep warm.

Step 3
Toss the apple rings in the lemon juice. Melt the remaining butter in a pan. Heat a nonstick grille or frying pan, drizzle with a little of the butter and add a few apple rings, pressing each one into the griddle or pan. Cook for 1 to 2 minutes on each side until tender. Remove with a slotted spoon, set aside and keep warm while cooking the rest of the apple rings.

Step4
Cut the toast into triangles. Arrange layers of toast and apple on warmed plates. Drizzle with the remaining syrup, decorate with cinnamon sticks, fresh mint and a sprinkling of ground cinnamon and serve immediately with a spoonful of ricotta on the side of each plate

Serves 4
Preparation time 30 minutes
Ft per serving 20g
Calories per serving390

Root vegetable pottage ( Dish of the day )

Brighten up your day with a mug of this simply sensational vegetable soup. It’s the beetroot that gives it its fabulous pink colour.

Ingredients
2tbsp sunflower oil
350g potatoes, peeled and diced
225g celeriac, peeled and diced
1.25 litters vegetable stock
1 bouquet garni
Salt and freshly ground black pepper
250g pack cooked peeled beetroot in natural juice, chopped
4tbsp double cream
2 spring onions, trimmed and chopped, to garnish
Warmed bread to serve

Preparation

Step1
Heat the oil in a large pan, add the onion, potato, celeriac and carrot. Stir, cover and cook gently for 5 minutes until softened.

Step2
Add the stock, bouquet garni and plenty of seasoning. Brig to the boil and simmer for 20 minutes, or until tender. Discard the bouquet garni.

Step3
Using a slotted spoon, transfer the vegetables to a blender or food processor, reserving a few pieces for garnishing. Add the beetroot and 2 ladlefuls of the cooking liquid, then blend together for a few seconds until smooth.

Step4
Return the pureed vegetable mixture to the stock in the pan, along with the cream, and mix well. Heat through for 2 to3 minutes until hot.

Step5
Garnish each portion with reserved vegetable pieces and chopped spring onion and serve with warmed bread.

Serves 4
Preparation time 15 minutes
Cooking time 20 minutes
Fat per serving 14g
Calories per serving 260

Fishermen’s favorite dish

Monkfish, scallops, mussels and ocean pinks bathing in a garlicky white wine sauce-fish and wine lovers alike will adore this maritime delight

Ingredients
2tbsp olive oil, plus extra for drizzling
1 onion, chopped
2 garlic cloves, crushed
300ml dry white wine (Such as Sauvignon Black)
1 small French stick, thinly sliced
2 big cans chopped tomatoes
350g monkfish tail, cubed
200g queenie scallops
350g mussels, scallops
8 ocean pinks or large cooked prawns
Salt and freshly ground black pepper
2tbsp chopped fresh parsley, to garnish

Preparation
Step1
Heat the 2 tablespoons of olive oil in a large pan, add the onion and garlic and gently cook but until softened but not browned. Stir in the wine, allow to simmer for 10 minutes.

Step2
Preheat the oven to 180C/Gas4. Arrange the French stick slices on a baking tray and drizzle with a little olive oil. Bake for 10 minutes until crispy and golden.

Step3
3Meanwhile, add the tomatoes to the onion mixture and bring the boil. Add the monkfish, scallops and mussels, cover the pan and cook for 5 minutes until the mussel shells have opened.( Discard any mussels that haven’t opened after this time.) Add the ocean pinks and heat through again. Season to taste.

Step4
Garnish with fresh parsley and serve with the French stick slices.

Serves 4
Preparation time 20 minutes
Cooking time 30 minutes
Fat per serving 10g
Calories per serving 475g

Mini beef Wellingtons (Special)

Named after the first Duke of Wellington, these meaty puff pastry parcels are made in individual portions- elegant for a dinner party

Ingredients
350g lean beef fillet
Salt and freshly ground black pepper
Plain flour, to dust
225g puff pastry, thawed if frozen
125g coarse pork pate
50g mushroom pate
1 medium egg, beaten
English mustard and a selection of vegetables, to serve

Preparation
Step1
Preheat the oven to 220c/Gas 7. Cut the beef fillet into four steaks. Season well on both sides

Step2
Dust a worktop with the flour and roll the pastry out to form a 30cm square. Cut into four equal squares. Put a portion of the coarse pork pate in the center of each pastry square, top with the steaks, pushing down to flatten the pate, then spread a portion of the mushroom pate over the top of each one.

Step3
Brush the edges of the pastry with the egg. Fold up the side like an envelope and press on top to seal. Put seam-side down, on a baking parchment. Score lightly and brush all over with egg. Bake for 20 minutes until risen and golden or cooked through to your liking, 20 minutes for rare to medium beef, 30 minutes for well done.

Step4
Serve with English mustard and a selection of vegetables.

Serves 4
Preparation time 15 minutes
Cooking time 30 minutes
Fat per serving 35g
Calories per serving 480

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Cauliflower and broccoli gratin (special vegetable dish)

This dish of vegetables in a creamy cheese sauce with a crunchy nut topping makes a versatile side dish for four or a great vegetarian main meal for two

Ingredients
Salt and freshly ground black pepper
450g cauliflower, broken into florets
450g broccoli, broken into small florets
600ml semi-skimmed milk
2tbsp corn flour
225g mature cheddar, grated
4tbsp fresh white breadcrumbs
2tbsp walnuts, finely chopped (optional)
4 tomatoes, finely chopped

Preparation

Step1

Bring a large pan of lightly salted water to the boil, add the cauliflower and broccoli and cook for 5 to 6 minutes until just tender. Drain well and place in an ovenproof gratin dish. Cover and keep warm.

Step2

Meanwhile, blend a little of the milk with the corn flour to make a smooth paste. Transfer to a pan and stir in the rest of the milk. Heat gently, stirring, until the sauce boils and thickens. Remove from the heat stir in 175g of the cheese. Season to taste.

Step3

Preheat the grill to a medium to hot setting. Spoon the sauce over the vegetables and sprinkle evenly with the remaining cheese, breadcrumbs and walnuts, if using. Grill for 4 to 5 minutes until the cheese has melted and is bubbling and golden. Top with the tomatoes before serving.

Serves 4
Preparation 15 minutes
Fat per serving 25g
Calories per serving 440

Dish of the day (Lamb shanks with prunes)

The secret of this tasty dish is to cook the meat slowly so that it falls off the borne. Prunes, red onions and redcurrant jelly add a rich, hearty flavour.

Ingredients
4 small red onion, quartered
2tbsp red wine vinegar
Salt and freshly ground black pepper
4*225g lamb shanks, trimmed
2tbsp olive oil
Pared zest and juice of 1 orange
200ml red wine
300ml chicken stock
225g pitted prunes
2tbsp redcurrant jelly
2tbsp ground coriander
Fresh coriander and pared orange zest, to garnish
Long grain and wild rice, to serve

Method to preparation
Step1 preheat the oven to 170c/gas 3. Put the onion and vinegar into a bowl and toss together. Leave to stand for 5 minutes.
Step2 meanwhile, season the lamb thoroughly. Heat the oil in a large pan and cook the lamb for 5 minutes until the meat is browned all over. Transfer to a casserole using a slotted spoon, reserving the cooking juices in the pan.
Step3 add the onion mixture to the pan and cook for 5 minutes until softened. Add the orange zest and juice and stir in the flour to make a paste.
Step4 gradually stir in the wine and chicken stock, followed by the prunes, redcurrant jelly and ground coriander. Bring to the boil, and simmer for 1 minute.
Step5 pour over the lamb in the casserole, cover and cook in the oven for 2 hours, turning the lamb after 1 hour.
Step6 garnish the lamb with fresh coriander and orange zest strips and serve with long grain and wild rice.

Serves 4
Preparation time15 minutes
Cooking time 2 hours
Fat per serving 22g
Calories per serving 540