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What you need:

8  Pork Sausages
4  shallots, peeled and quartered
½  leek, sliced
1 large carrot, cut into small cubes
1tsp olive oil
1 rosemary sprig roughly chopped
100g plain white flour
4 eggs
175ml semi-skimmed milk
Onion Gravy:

 1 red onion

1 tbsp olive oil

1 tbsp plain white flour
284ml (½ pint) beef stock

What you do:

Pre-heat your oven to 220C /425F  / gas 7.
Sift the flour into a bowl, make a well in the centre and break in the eggs.
Add half the milk and beat with a wooden spoon until smooth, then add the remaining milk and whisk until you get tiny little bubbles in the batter.
Add the rosemary and leave to rest for an hour or so.
Cook the sausages in a frying pan with a little olive oil until nicely browned then transfer to a ceramic oven dish.
In the same pan add the shallots and cook until golden then add the leek and carrot and continue frying until the leeks are soft.
Spoon the vegetables around the sausages. Pop into the oven for 5 minutes.
Pour the batter now over the sausages and pop back into the oven as quickly as possible.
Cook for 35-40 minutes until golden brown and well risen.
Simply serve with some onion gravy and to make that simply cook a red onion finely sliced in 1tbsp of olive oil until soft and just starting to brown.
Next add 1tbsp of plain flour and stir in. Make ½ pint of beef stock using a stock cube then slowly pour into the pan and whisk until smooth. If you like add little Worcestershire sauce to make it a little richer.

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What you need:

4  pork loin steaks
2tbsp / 30ml  olive oil
8 shallots, peeled and quartered
2 cloves garlic, crushed
2tbsp /30ml  medium madras curry powder
1/4tsp /1.25ml ground cloves
4tbsp / 60ml  sherry
Finely grated rind and juice of 1 orange
30ml (2tbsp) cider vinegar
15ml (1tbsp) demerara sugar
1 sprig each parsley and rosemary
1 bay leaf
4oz /115g  ready-to-eat dried apricots
2oz /55g  sultanas
1 cox’s apple
2 oz /15g  butter
1 oz /25g  blanched almonds

What you do:

Trim any excess fat from the pork with a sharp knife. heat half the oil in a oven proof casserole or frying pan and fry the pieces of pork on a high heat for 2-3 minutes to brown lightly, turning once. Remove and keep hot.

Heat the remaining oil and fry the shallots and garlic, stirring over a moderate heat for 2-3 minutes to brown lightly.

Stir in the curry powder and cloves, then add the sherry and allow to bubble for about 30 seconds. Stir in the orange rind and juice, cider vinegar and sugar.

Tie the parsley, rosemary and bay together with fine cotton string, then add to the pan with the apricots, sultanas and the pork. Bring to the boil then reduce the heat, cover tightly and simmer on a low heat for a further 30-35 minutes, until tender. Add a little water if the mixture becomes dry.

Core and thickly slice the apples. Heat the butter in a small frying pan and fry the apples and almonds until lightly browned. Stir into the casserole, adjust the seasoning to taste .

serve hot.

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What you need:

1 tbsp olive oil
500g boneless pork shoulder cut into 2.5cm pieces
1 large or 2 small onions peeled & chopped
1 large carrot peeled & chopped
3 celery stalks chopped
3 garlic cloves peeled & chopped
zest of 1 lemon ( keep 1/2 for the topping)
2 sprigs of thyme
500ml chicken or pork stock
2x 400g tins of cannellini beans( drained & rinsed)

For the topping:
1tbsp butter or margarine
50g fresh breadcrumbs
1 garlic clove peeled & chopped
1 small sprig fresh thyme or a pinch of dried herbs

What you do:
preheat the oven to 160C / 325F / gas mark 3
Heat the oil in a flame proof dish & brown the pork in batches until all cooked.
Remove the pork with a slotted spoon & set aside.
Turn down the heat to medium, then add the onions, carrots, celery & garlic & cooked for around 5 mins until softened.
Add half of the lemon zest & thyme.
Return the pork to the pan, then add the stock & bring to the boil.
add 1 tin of beans & stir.
Cover & cook in the oven for around 2 1/2 hours.
Pour the other tin of beans into a blender along with 3 tbsp of the cooking liquid & whizz until smooth.
Remove the thyme sprigs from the casserole, then pour in the pureed beans to thicken the sauce.
Just before serving, melt the butter in a frying pan & fry the bread crumbs, garlic & remaining lemon zest & thyme ( or herbs) until golden.
Scatter over the cooked pork & beans.

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What you need:

1 Onion ( peeled and diced)
1 Carrot  (peeled and diced)
1 Stick of Celery (chopped)
1 litre (4 1/4 cups) of Chicken Stock (you can use a stock cube if needed)
1/2 a medium Pumpkin
1tbsp Double Cream
2 tsp Honey

What you do:

Bring the stock to a simmer in a saucepan, and add the onion, carrot and celery. Continue to simmer for a further 20 minutes
Add the pumpkin, and simmer until soft (approx. 20 minutes more)

Remove from heat.

Add 1 tbsp Double cream, and 2 tsp Honey, and stir well.

Pour into bowls while hot and eat with plenty of crusty bread.

Drizzle a little cream on top with a teaspoon (if you feel like being fancy) and top with a sprig of parsley or a couple of chives.

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What you need:

12oz / 350g  dried haricot beans
1 tbsp olive oil
8 Toulouse sausages
9oz /250g  piece of pancetta or a whole chorizo sausage, cut into small pieces
2 onions, peeled and finely chopped
1 carrot, peeled and chopped
4 garlic cloves, crushed
4 chicken legs
1 sprig of thyme, plus ½ tbsp chopped leaves
1 bay leaf
salt and freshly ground black pepper
2 tbsp tomato purée
400g tin chopped tomatoes
7fl oz /200ml white wine
½ day-old baguette
1 tbsp chopped parsley

What you do:

Preheat the oven to 220C / 425 F/ Gas mark 7

Place the beans in a pan, cover with plenty of cold water, bring to the boil, and boil for 10 minutes. Remove from the heat and soak for 2-3 hours, then drain.

Heat the olive oil in a frying pan and brown the sausages for 7-8 minutes, turning occasionally. Remove from the pan and set aside. Add the pancetta to the pan, and cook for 5 minutes. Remove and set aside with the sausages. Add the onions and carrot, and cook gently for 10 minutes, or until soft. Then add three-quarters of the garlic and cook for 1 minute.

Prick the chicken legs all over with a fork and roast for 30 minutes. Remove from the oven. Reserve the chicken fat, and reduce the oven to 140°C (275°F/Gas 1).

In a heavy casserole, layer the ingredients, beginning with half the beans, then onions, carrot, sausages, pancetta, and chicken  legs, followed by the remaining beans. Push the thyme sprig and bay leaf in among everything and season well with salt and pepper.

Mix together 900ml (1 ½ pints) hot water with the tomato purée, tomatoes, and wine, then pour into the casserole. Cover, and cook in the oven for 3 hours, adding a little extra water if required.

Cut the crusts off the baguette, then tear the bread into pieces and place in a food processor with the remaining garlic. Process into coarse crumbs. Heat 2 tbsp of the duck fat in a frying pan and fry the crumbs over a medium heat for 7-8 minutes, or until crisp and golden. Drain on kitchen paper and stir in the herbs. Remove the cassoulet from the oven and stir. Sprinkle the breadcrumb topping over in a thick, even layer, and serve.

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What you need:

5 tbsp dry white wine
2 tbsp cider vinegar
2 tbsp  shallots (diced)
1 sprig fresh thyme
1 bay leaf
5 tbsp double cream
150 g  / 5 oz  butter – chilled and cubed
3 tbsp chopped fresh chives

2 tsp fresh lemon juice
salt and freshly ground black pepper to taste
6  halibut fillets
2 tbsp olive oil
1 good knob  butter
4 tbsp fresh breadcrumbs
75g / 3 oz  blanched almonds ( grounded)
1 tbsp melted unsalted butter
1 egg, lightly beaten

What to do:

To make the sauce:

Using a small saucepan over medium heat, mix the wine, vinegar, shallots, thyme and bay leaf. Boil until liquid has evaporated. Slowly stir in the cream, and simmer until liquid is reduced by half; decrease heat to low.

Stir in the  cubed  butter, 1 piece at a time, adding each new piece before previous one has melted completely. Do NOT allow sauce to simmer, or it may separate.
Strain sauce through a fine sieve into a heat-proof bowl. Stir in the chives, lemon juice, salt and pepper. Keep warm by setting bowl in a larger container of hot water.

Preheat oven on grill setting. Pat fillets dry and season with salt and pepper.

Heat the oil and 1 knob butter in a large frying pan over medium heat. Sauté halibut fillets for 2 to 3 minutes on each side, or until lightly browned and just cooked through. Transfer to a baking tray, and  allow to cool around 5 minutes.

In a small bowl, mix  together the breadcrumbs, almonds and 1 tbsp  melted butter. Brush the tops of the  fillets with egg, and spread with almond mixture.
Grill fillets for 1 or 2 minutes, (until browned) . To serve, place fillets on individual plates and spoon the sauce around it.

Serve immediately.

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You will need:
500g turkey mince
150ml of stock
400g tin of chopped tomatoes
500g fresh gnocchi
2 carrots diced
1 onion sliced
1 clove of garlic crushed
2 tbsp of olive oil
1 sprig of thyme (or dried)

What to do:

Heat the olive oil in a large frying pan,and add the carrots, onions and garlic.Cover and gently heat for 10 minutes.
Add the turkey mince, and gently fry until its all browned.
Add the stock, bring to the boil, then let it simmer until it reduces to a third.
Pour in the chopped tomatoes and the thyme, then cover and simmer for 45 minutes.
While this is simmering, cook the gnocchi, then drain.
Stir in the gnocchi to the cooked bolognese and gently simmer for 10 minutes.
Serve with either parmesan or grated cheese on top.

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