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20 fish recipes the kids will eat

20 fish recipes the kids will eat

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Today’s poll

Delia Smith is no longer the face of Waitrose but Heston Blumenthal will stay – whose food would you rather eat?

  • Delia Smith’s classic meals 77%
  • Heston Blumenthal’s crazy inventions 10%
  • Neither 13%

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Stewed pork and red grapes

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Reminiscent of the retro dish ‘Chicken Veronique’, this fruity pork casserole is flavoured lightly with garlic, fresh herbs, white wine and juicy red grapes. It makes the perfect winter warming dish on those frosty evenings, which will fill the whole family up and the mix of delicious flavours should see empty plates. Serve over freshly cooked rice and accompany with a crisp salad.

That’s goodtoknow

If you want to try the traditional chicken version, replace the pork with pieces of boneless skinless chicken, and use 2tbsp freshly chopped tarragon instead of the thyme and rosemary.

Ingredients

  • 600g pork fillet, trimmed
  • Salt and freshly ground black pepper
  • 30g plain flour
  • 30g unsalted butter
  • 2tbsp olive oil
  • 1 red onion, finely chopped
  • 1 clove garlic, crushed
  • 150ml dry white wine
  • 300ml pork or chicken stock
  • 1 bay leaf
  • 1tbsp each freshly chopped thyme and rosemary
  • 180g seedless red grapes, washed
  • 4tbsp double cream
  • Fresh basil and chopped thyme to garnish

Method

  1. Wash and pat dry the pork, then cut into 5cm thick pieces and place in a bowl. Season the flour and toss into the pork. In a deep frying pan with a lid, melt the butter with the oil until bubbling and then fry the pork for about 10 mins, turning occasionally, until golden all over.
  2. Remove with a slotted spoon and set aside. Gently fry the onion and garlic for 5 mins until softened but not browned and then gradually stir in the wine and stock. Add the bay leaf and chopped herbs and put the pork back in the pan. Bring to the boil, cover and simmer gently for 30 mins.
  3. Stir in the grapes and cream. Continue to cook for a further 5 mins until the pork is tender and cooked through. Discard the bay leaf.
  4. To serve, transfer the stew to a warm serving dish and serve immediately garnished with basil and thyme. Ideal accompanied with rice and salad.

By Kathryn Hawkins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Today’s poll

Delia Smith is no longer the face of Waitrose but Heston Blumenthal will stay – whose food would you rather eat?

  • Delia Smith’s classic meals 77%
  • Heston Blumenthal’s crazy inventions 10%
  • Neither 13%

Thanks, your vote has been counted!

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here

Pork stuffed with pineapple and pepper

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

A slice of this pretty pork roll is like a slice of sunshine on your plate. Pork and pineapple surprisingly works great together.The fresh, fruity and sweet flavours of the filling make the perfect accompaniment to lean pork, making it a dish with a difference. It would make an impressive main if you have guests over, or want to try your hand at a new recipe, but it’s also best served cold as part of a salad.

That’s goodtoknow

For a more savoury filling, replace the pineapple with chopped finely courgette or green pepper.

Ingredients

  • 500g piece pork fillet, trimmed of fat
  • 1tbsp freshly chopped thyme
  • Salt and freshly ground black pepper
  • 150g fresh or canned pineapple, finely chopped
  • 1 large red pepper, deseeded and finely chopped
  • 8 rashers smoked streaky bacon
  • Fresh thyme to garnish

Method

  1. Pre-heat oven to 190°C/375°F/Fan 170°C/Gas Mark 5. Wash and pat dry the pork fillet. Slice the fillet lengthwise to within 1cm of the other side. Place on a board and flatten with a meat mallet or cling film wrapped rolling pin, to a thickness of about 6mm.
  2. Season the pork with salt and pepper and sprinkle over the chopped thyme. Mix the pineapple and pepper together and spread down the centre of the pork and roll up.
  3. Carefully wrap the bacon around the pork, overlapping the slices to help hold the pork together, and then tie with clean pieces of string to secure. Place in a roasting tin and bake for 35-40 mins until tender and cooked through. Leave to cool, then wrap and chill for at least 2hrs.
  4. To serve, discard the string, and cut into chunky slices. Garnish with fresh thyme and serve with salad vegetables.

By Kathryn Hawkins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Today’s poll

Delia Smith is no longer the face of Waitrose but Heston Blumenthal will stay – whose food would you rather eat?

  • Delia Smith’s classic meals 77%
  • Heston Blumenthal’s crazy inventions 10%
  • Neither 13%

Thanks, your vote has been counted!

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here