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Crazy Good Pork Burger - (Makes 1 servings)

Ingredients:

1 ripe sweet pear

1 3/4 oz. mixed spinach, arugula, & watercress

5 oz. ground pork

1 soft burger bun

1 oz. blue cheese

1.  Slice the pear lengthways as finely as you can.  Toss gently with the salad leaves, a little drizzle each of extra-virgin olive oil and red wine vinegar, and a pinch of black pepper.  Shape the ground pork into a 1/2 inch thick patty.

2.  Rub with 1 teaspoon of olive oil, then place in a large non-stick frying pan on a high heat for 2 minutes while you halve and toast the bun alongside, removing it when golden.

3.  Flip the burger, then after 2 minutes, crumble the blue cheese next to it to melt.  Move the burger on top of the oozy cheese, jiggle around to coat, the put it on your bun base.

4.  Stack in a much pear and salad as the bun will hold, pop the lid on, squash, and devour, with any extra salad on the side.

Sausage & Apple Bake - (Makes 4 servings)

Ingredients:

2 large red onions

2 eating apples

4 parsnips

12 chipolata or small pork sausages

1 tablespoon liquid honey

1.  Preheat the oven to 350 degrees F.  Place a large non-stick ovenproof frying pan on a medium-high heat.  Peel the onions, cut into quarters, and quickly break apart into petals directly into the pan, tossing regularly, then add 1 tablespoon of olive oil and a pinch of sea salt and black pepper.

2.  Quarter and core the apples, then toss into the pan.  Use a vegetable peeler to peel the parsnips into long strips.  Stir 1 tablespoon red wine vinegar into the frying pan, then pile the parsnip strips on top of the apples and onions.

3.  Lay the sausages on top, then drizzle with 1 tablespoon of olive oil and a pinch of black pepper.

4.  Bake for 30 minutes, then drizzle over honey and return to the oven for 5 minutes, or until golden and delicious.

Golden Pork Escalope - (Makes 1 serving)

Ingredients:

1 slice of olive bread (1 3/4 oz.)

4 sprigs fresh oregano

1 (4 1/2 oz.) center-cut pork loin steak

3 1/2 oz. ripe mixed-color cherry tomatoes

1/3 oz. feta cheese

1.  Blitz the bread into fine crumbs in a food processor with half the oregano leaves.

2.  Place the pork between two sheets of parchment paper, then bash and flatten with a rolling pin to 1/4 inch thick.  Pat the crumbs on both sides, then bash again until they stick.

3.  Place a large non-stick frying pan on a medium-high heat and, once hot, drizzle in 1 tablespoon of olive oil.  Cook the breaded pork for 3 minutes on each side, or until dark golden.

4.  Meanwhile, halve the tomatoes and pick the remaining oregano leaves.  Transfer the escalope to your plate, wipe the pan out with a ball of paper towel, then add the tomatoes and remaining oregano with 1/2 tablespoon of red wine vinegar.

5.  Toss for 1 minute, taste, season with sea salt and black pepper, then dish up and crumble over the feta.

Sticky Pork Stir-Fry - (Makes 4 servings)

Ingredients:

14 oz. pork shoulder

14 oz. mixed-color baby heirloom carrots

8 scallions

2 tablespoons teriyaki sauce

2 tablespoons liquid honey

1.  Put a large shallow casserole pan o high heat.  Chop the pork into 1 1/4 inch chunks and place in the pan with 1 tablespoon of olive oil and a pinch of sea salt and black pepper.

2.  Trim and add the whole baby carrots, then cook for 12 minutes, or until everything is golden, tossing regularly.  Meanwhile, trim and slice the scallions.

3.  Add a splash of water to the pan to deglaze it, then stir in the scallions, teriyaki sauce, and honey.  Cook for another 3 minutes, tossing regularly until it's all shiny and sticky, then taste, adjust seasoning , if needed, and serve.

Comforting Sausage Bake - (Makes 4 servings)

Ingredients:

1 1/4 lbs. mixed-color cherry tomatoes

4 cloves garlic

7 oz. rosemary focaccia

1 (23 oz.) jar of white beans

12 chipolata or small pork sausages

1.  Preheat the oven to 350 degrees F.  Halve the cherry tomatoes, peel and finely slice the garlic, and tear the bread into bite-sized chunks.  Place it all in a 14-x-12-inch roasting pan, pour in the beans and their juice, drizzle with 1 tablespoon each of olive oil and red wine vinegar, add a splash of water, and mix it all together.

2.  Quickly pinch and twist each sausage in the middle to make it into two mini ones, then randomly dot them around your bake, lightly pressing them into the beans and tomatoes.

3.  Roast for 45 minutes, or until everything is golden, bubbling, and delicious.

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