
Recipes
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Roast leg of pork
With sage and stuffing
Preparation Time: About 10 mins
Cooking Time: See recipe details
Serves: 4-6
Ingredients
Lean pork boned and rolled leg joint
2 Large sprigs fresh sage, roughly chopped
15ml (1tbsp) Oil
450g (1lb )Premium pork and apple sausages, slit skins and remove meat
Salt
Olive oil
4 Medium onions
Sage leaves
5ml (1tsp) Butter
Method:
Preheat oven to Gas 4-5, 180oC, 350oF.
Weigh the joint and calculate the cooking time - 30 mins per 450g/½kg (1lb) plus 30 mins (medium).
Dry the rind and score deeply using a sharp knife. Brush with oil and sprinkle with salt. Place on a rack in a roasting tin and open roast in a preheated oven for the calculated time (no basting or covering or you will have soft ‘crackling’).
Cut the onions in half horizontally (stalk at top) and using a spoon scoop out some of the layers leaving 2-3 in the shell. Roughly chop the removed onion.
In a pan heat butter and lightly fry onion. Remove from heat and allow to cool slightly. Add the sage and sausage meat and combine together.
Take a handful of mixture and stuff into onion shells. Prop up around the joint, drizzle with a little olive oil and cook for 40-50 minutes until onion soft and fully golden.

[Click to go back]
With sage and stuffing
Preparation Time: About 10 mins
Cooking Time: See recipe details
Serves: 4-6
Ingredients
Lean pork boned and rolled leg joint
2 Large sprigs fresh sage, roughly chopped
15ml (1tbsp) Oil
450g (1lb )Premium pork and apple sausages, slit skins and remove meat
Salt
Olive oil
4 Medium onions
Sage leaves
5ml (1tsp) Butter
Method:
Preheat oven to Gas 4-5, 180oC, 350oF.
Weigh the joint and calculate the cooking time - 30 mins per 450g/½kg (1lb) plus 30 mins (medium).
Dry the rind and score deeply using a sharp knife. Brush with oil and sprinkle with salt. Place on a rack in a roasting tin and open roast in a preheated oven for the calculated time (no basting or covering or you will have soft ‘crackling’).
Cut the onions in half horizontally (stalk at top) and using a spoon scoop out some of the layers leaving 2-3 in the shell. Roughly chop the removed onion.
In a pan heat butter and lightly fry onion. Remove from heat and allow to cool slightly. Add the sage and sausage meat and combine together.
Take a handful of mixture and stuff into onion shells. Prop up around the joint, drizzle with a little olive oil and cook for 40-50 minutes until onion soft and fully golden.

Aromatic Beef with Orange and Apricots
Preperation Time: 10 minutes
Cooking Time: Approximately 1½-2 hours, plus optional marinating
Serves: 4
Ingredients
- 450g/1lb lean braising or topside steak, cubed
- 2 small onions, peeled and sliced 2 carrots, peeled and roughly chopped
- 30ml/2tbsp oil
- 5ml/1tsp fennel seeds
- 50g/2oz dried apricots, chopped
- 30ml/2tbsp plain flour
- 5ml/1tsp ground coriander
- 50ml/2floz orange juice
- 15ml/1tbsp tomato puree, optional
- 2 sprigs fresh thyme
- 2 sticks celery, roughly chopped
- 800ml/1½pint beef stock
- 1 garlic clove, peeled and finely chopped
- 100ml/3½floz red wine and 30ml/2tbsp red wine vinegar
- 175g/6oz button mushrooms
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