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Recipes
Chicken livers are the friendliest of all the offal and with careful handling can become a well worn favourite. Exceptionally quick to cook, these livers on toast can be ready in minutes and are like chicken liver pate without all the fuss of actually making a pate. Cut small, and with all of the sinew removed, chicken livers break down into a soft mass that is perfect for piling on toast as a decadent lunch or supper.
Chicken Parmigiana is essentially a dish of breaded chicken with Parmesan, Mozzarella and tomato ragu. Where you go from there is up to you. Much loved by British takeaways, the popular version is a breaded escalope smothered in tomato sauce and cheese; sometimes béchamel sauce is involved. The more homely Italian style version uses stuffed whole breasts and the sauce may have added vegetables such as courgettes and aubergines.
This recipe has been developed specifically for the slow cooker, although you could easily cook it in a saucepan or the oven. To make life really simple, there is no browning involved; just put the ingredients in the cooking pot and go. If you are out at work all day then go for 8 hours on low. If you can get away with a shorter cooking time then choose 3 hours on high.
The heat level is between mild and moderate; to alter, just use more or fewer chillies.
We promise that if you go to the trouble of making these ribs, you will never look back. Time-consuming, rather than difficult, they are SO worth it. And the sauce is something you could make and bottle to serve with everything. Just omit the marinade stage and cook it down; hoi sin meets barbecue, with a tiny hint of smoky heat. You actually won’t find ribs this good anywhere.
Deliciously melting cubes of pork belly are served over creamy mash with sage and red onion. Topped with sharp Bramley apple sauce and served over crisp green salad this is the light, summery version of classic winter comfort food. You need to prepare the belly pork ahead of time for the perfect melting texture that makes this dish so special.
This easy to cook, one pot pork recipe uses prime Scotch pork chops and braises them potato, apple, onion and a hint of sage. A good glug of cider intensifies the apple flavour as well as keeping that pork lovely and tender. You could use apple juice or even water for a similar result. This dish was developed for the oven but would suit the slow cooker too; just be sure to reduce the amount of liquid by half and for best results brown it through in the oven before serving.
Here the pork loin is simply seasoned and pan-fried. All of the extra flavours and textures are in the creamy potato dish served with it. We have taken potatoes, apples, and fennel, all classic pork flavours, and dauphinoised them; essentially baked them in cream. A little sage, a soupcon of garlic, and a lot of love later you have a divine dish on the table that is bang up to date.
An inexpensive ham hock is a source of concentrated flavour that, given the luxury of time, will provide you with two delicious meals. The meat, in this case, is shredded and added to a rich cheese and parsley sauce. Draped across a bowl of crisp potatoes and roasted cauliflower, with plenty of green rocket keeping it fresh and clean, this is cauliflower cheese with a very modern twist.
A perfect one step dish to pop in the oven on a chilly autumn night. Softly roasted plums add a fruity tang that makes a change from the usual apple, and onions with sausages just go without saying. Cooked slowly to a crisp yet sticky exterior and softly yielding flesh, these are perfect for stuffing in a bread bun or alongside creamy mash.
Here, we use the softest of the minced meats (lamb) and follow an Italian style method that uses breadcrumbs and eggs for a soft gentle finish. Stuffing it brings moisture from the inside too, so what you end up with is just a great big meatball really. The peppers add a wonderful sweet edge, and you can’t have something that proclaims to be a giant meatball without a healthy dose of melting, stringy, mozzarella cheese. Sauce is absolutely essential, something tomatoey to complete the meatball analogy, and a fresh crisp salad keeps it all firmly in its place.
