Pork Loin with fennel and maple syrup

Pork chops with tomato and lemon sauce

Tenderloin with rosemary and garlic marinade

Slow roasted Berkshire Pork Middle roll

Slow Roasted Pork Shoulder Joint

Roast Loin of Three Little Pigs Berkshire Pork with Cider Sauce

Spiced Three Little Pigs Berkshire Pork Fillet with cashew stuffed pepper

Roasted Leg of Black Welsh Mountain Lamb from Three Little Pigs with minted crushed peas

Pork Loin with fennel and maple syrup

A piece of pork loin
2 tablespoons of fennel seeds
2 tablespoons of maple syrup
2 tablespoons of flour
275 ml/10floz cider
275 ml/10floz vegetable stock
Sea salt


Pre-heat the oven to the highest setting. Make sure the pork skin is scored well, and pour boiling water over. Place a quartered onion in a roasting tray and place the pork on top. Sprinkle the skin with sea salt. Place in the oven and roast for 25 minutes.

Reduce the temperature to gas 5/190c/375f, continue roasting for 30 minutes per pound. 15 minutes before the cooking time is complete, mix together the 2 tablespoons of fennel seeds and 2 tablespoons of maple syrup and pour over the meat.

Test the pork at the thickest part of the joint by inserting a skewer, the juices should run clear. Once cooked remove from the oven, place the pork on a warm plate and leave to rest for at least 30 minutes.

To make the gravy, skim off any excess fat from the meat juices, add 2 tablespoons of flour and mix to a paste. Place over a medium heat and gradually add 275ml/10floz cider and 275ml/10floz vegetable stock. Bring to the boil and season to taste. Pour into a serving dish and serve.

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Pork Chop with tomato and Lemon sauce

Olive Oil
4 pork chops
2 tablespoons of brown sugar
Salt & pepper
1/2 teaspoon mustard powder
1 tablespoon of lemon juice
1 can of chopped tomatoes
1/2 cup of water

 Preheat oven to 175 degrees C (350 degrees F). Heat olive oil in a medium frying pan over medium heat. Place pork chops in the pan and brown about 5 minutes on each side. Remove from heat.

In a small bowl, mix 2 tablespoons brown sugar, 1/2 teaspoon salt, ½ teaspoon ground black pepper, and ½ teaspoon mustard powder.

Arrange pork chops in a medium baking dish. Sprinkle with 1 tablespoon lemon juice, season with brown sugar mixture, and cover with 1 can of chopped tomatoes. Pour ¼ cup of water into the baking dish.

 Cover, and bake 1 hour in the preheated oven, to an internal temperature of 70 degrees C (160 degrees F)

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Tenderloin with rosemary and garlic marinade

1 cup of orange juice

1/3 cup of soy sauce

2 tablespoons of rosemary

3 teaspoons of garlic

3 Little Pigs Pork Tenderloin

1. Make the orange marinade by whisking together orange juice, soy sauce, rosemary and garlic. Pour over pork tenderloin and marinade for at least one hour, preferably overnight.

2. Preheat oven to 205 degrees C (400 degrees F). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 70 degrees C (400 degrees F).

3. Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.

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Slow roasted rare breed Berkshire Pork Middle Roll

1 middle roll - scored
10 garlic cloves
100g fennel seeds
salt & black pepper
5-6 small dried red chilies, crumbled
juice of 5 lemons
3 tbspns of olive oil
Preheat oven to 230c/gas 8
 

1. Crush garlic with the fennel seeds, mix with salt pepper and chili to taste. Rub and push mixture into scores and over skin and all surfaces of the meat.

2. Place in roasting tin and roast for 30 minutes until skin starts to crackle. Turn over  joint and pour on half the lemon juice and 2 tbspns of oil. Turn back upright. Turn oven down to 120C / gas ½ and leave the meat to roast all day ( 8 – 24 hours for a 3 kg joint. Reduce the time for a smaller joint). Turn over occasionally and baste with extra lemon juice and a little oil. The meat will be soft and tender under a crisp skin when ready.

3. Add extra lemon juice to deglaze the tray and pour over meat.

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Slow Roasted Pork Shoulder Joint

(Inspired by Heston Blumenthal, James Martin and Jamie Oliver – this recipe works well with shoulder or leg)

‘Three Little Pigs’ Shoulder Joint (ready scored – just ask Jon, he’ll do it for you)
½ garlic clove,
110g fennel seeds,
salt and pepper to season,
5-6 small dried red chillies- crumbled,
5 lemons- juice only
3 tbsp ‘Gold from the Wold’ rapeseed oil or olive oil

1.Preheat the oven to 230C/450F/Gas 8

2.Crush the garlic with the fennel seeds, then mix with salt, pepper and chilli to taste. Rub this mixture all over the skin and surface of the pork.

3. Place the joint on a rack in a roasting tin and blast for half an hour until the skin crackles. Turn the joint over and pour over half the lemon juice and 2 tbsp oil.

4. Turn the oven down to 110C/225F/Gas ½ and leave the meat to gently roast (skin up) for at least 8 hours. Turn occasionally and baste with lemon juice and a little oil. The Joint is ready when the meat is soft and crumbles.
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Roast Loin of Three Little Pigs Berkshire Pork with Cider Sauce

 For a change try a Leg or Shoulder Joint 

2Kg Loin of Pork              salt and pepper

1-2 tbsp groundnut oil 

Cider Sauce 

20ml groundnut oil          1 large onion (chopped)

1 large carrot (chopped)  1 celery stick (chopped)

2 garlic cloves (crushed)   1 bay leaf

2 thyme sprigs                  1 Granny Smith apple chopped

300ml dry cider                  400ml chicken stock  

1. Preheat oven to 200c/gas 6. Season loin skin with plenty of salt and some pepper. Place in roasting tray over a high heat, add groundnut oil. Add pork loin and turn to seal all over. Transfer to oven. Roast for 1 ½ hours or until cooked through.

2. For sauce heat oil, add vegetables, garlic herbs, lower heat and cook until softened and golden. Add the chopped apple and cider. Bring to boil and simmer to reduce by half and then add stock. Bring back to boil, skim and simmer for 20 -25 minutes.

3. Pass sauce through a sieve into a clean pan and then simmer to reduce again by half and then keep warm.

4. When the pork is cooked, leave to rest for 10 minutes, pour off the fat from the roasting pan and then add the meat juices to the sauce.

 Accompaniments: Baked apples, roast potatoes and braised red cabbage 

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 Spiced Three Little Pigs Berkshire Pork Fillet with cashew stuffed pepper

 ½ tsp each of turmeric, chilli powder, cumin and coriander

One Berkshire Pork Fillet

Olive oil for frying and drizzling 

For the stuffed pepper:

1 Romero Pepper, halved and deseeded

½ onion (chopped)                   1 garlic clove

½ tsp turmeric                           small handful of cashew nuts

100g basmati rice                      400ml vegetable stock

fresh dill and soy sauce to serve 

1. Heat oven to 180c fan 160c/gas 4. Combine all the spices with tsp salt, roll pork in the mixture to coat completely.

2. Fry in a little olive oil to seal. Place in oven on a baking sheet for about 25 minutes or until cooked through.

3. Place the pepper cut side up on a separate baking sheet. Drizzle with a little oil, then cook in the oven for about 15-25 minutes.

4. Fry onion and garlic in 1 tbsp olive oil for 5 minutes, add turmeric, nuts and rice and stir well. Pour in the stock and bring to the boil. Cover partly and simmer for about 8-10 minutes until rice is tender and has absorbed stock.

5. When pepper is tender remove from oven and pile the rice filling into the hollows. Slice the pork and serve alongside the pepper. Garnish with some dill and a drizzle of soy sauce.

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  Roasted Leg of Black Welsh Mountain Lamb from Three Little Pigs

with minted crushed peas (4- 6 servings)

 1 Leg of Black Welsh Mountain lamb 1.75 – 2kg

8 Salted anchovy fillets halved       3 garlic cloves sliced

15 rosemary sprigs                         olive oil

salt and pepper                               250g defrosted peas

15g butter                                       handful of mint leaves chopped

1. Preheat oven to 220c/gas 7. Make lots of small knife cuts all over the leg. Insert small pieces of anchovy garlic and rosemary into the slits. Rub leg with olive oil and season well with salt and pepper.

2. Place in a roasting tray in the middle of the oven and roast for approximately 20 minutes per 500g plus an extra 20 minutes, basting frequently.

3. Crush the defrosted peas in a food processor leaving them with a coarse texture. When the lamb is cooked remove from oven, cover with foil and rest for 5-10 minutes. Heat the crushed peas in a sauce pan and stir in butter and some seasoning. Stir in chopped mint.

Serve with roast potatoes.

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