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Stewed pork and red grapes

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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.

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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

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.
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.
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.
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.

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Hairy Bikers’ chocolate yule log

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The Hairy Bikers’ make great comforting Christmas recipes and this chocolate yule log is no exception. Serve as an alternative Christmas pudding or as a Christmas Eve treat – no-one will be able to resist!

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Decorating the yule log with desiccated coconut gives it an extra Christmassy look

Ingredients

Soft butter for greasing
6 large eggs, separated
150g caster sugar
50g cocoa powder

Icing and filling

200g plain, dark chocolate, broken into squares
200g icing sugar
200g butter, room temperature
2 tbsp Camp chicory and coffee essence

Decoration

Fresh holly leaves or leaves made from ready-to-roll coloured icing
Icing sugar or desiccated coconut

Method

Preheat the oven to 180°C/Gas 4. Line a 23 x 33cm Swiss roll tin with baking parchment, grease with a little butter and set aside.
Put the egg yolks and sugar in a large bowl and whisk with an electric beater until thick and creamy. Sift the cocoa powder over the egg mixture and whisk in thoroughly. Wash and dry the beaters and whisk the egg whites until stiff but not dry. Fold a third of the egg whites into the cocoa mixture, then gently fold in the rest until evenly distributed. Pour the mixture into the tin and spread gently with a spatula. Bake for 20–25 minutes or until well risen and beginning to shrink away from the sides of the tin.
Remove the cake from the oven, loosen the edges with a round-bladed knife and leave to stand for a few minutes. Place a piece of baking parchment on the work surface, turn the cake onto the parchment and leave it to cool completely – 30–40 minutes.
Meanwhile, make the icing. Melt the chocolate in a heatproof bowl over a pan of simmering water, or in the microwave. Remove from the heat and leave to cool, but do not allow it to set. Put the icing sugar in a food processor, add the butter and blitz until smooth. Add the coffee essence and 2 tablespoons of melted chocolate, then blend until smooth. Make sure the chocolate is cool, or it will melt the butter.
Take just over half the icing mixture out of the processor and put it in a bowl to use for the filling. With the motor running, slowly add the remaining chocolate to the icing mixture in the processor and blend until smooth. This will be used for icing the cake.
When the cake is cool, trim off the crusty edges. Using a palette knife or spatula, spread the filling over the cake, taking it right to the edges. Starting at one of the long sides, gently roll up the sponge, keeping the first roll fairly tight so it forms a good spiral shape. Spread the icing evenly over the cake and drag a fork through it to resemble the ridges on the bark of a tree.
Chill for at least 30 minutes to allow the icing to set. Decorate with sifted icing sugar.

This recipe is taken from

The Hairy Bikers’ 12 Days of Christmas,

which is published by Weidenfeld & Nicolson, £20.00.

By The Hairy Bikers

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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.

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Curried parsnip and pear soup

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This curried parsnip and pear soup is an ideal recipe for a seasonal winter starter or lunch. Sweat and savoury ingredients combine deliciously as sugary pears meet earthy parsnips meet spicy curry powder. Opt for small parsnips over larger ones as they’re less likely to have a fibrous core and don’t require peeling. Go the extra mile by making your own curry powder by using a food processor to blend 1 tablespoon of each yellow mustard seeds, cumin seeds, coriander seeds, turmeric powder and chilli powder. Put this soup in a thermos for an effective antidote to chilly weather walks.

Serves: 4
Prep time: 10 mins
Cooking time: 30 mins
Total time: 40 mins
Skill level: Easy peasy
Costs: Cheap as chips

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Substitute milk with coconut milk for an extra Indian taste.

Ingredients

50g butter
1 onion, roughly chopped
2 tsp curry powder
600g parsnips (about 6), roughly chopped
3 pears, quartered
500ml milk
800ml vegetable stock
3 tbsp double cream

To serve

Knob butter
1 pear, sliced
Small bunch of basil leaves

Method

Heat the butter in a large pan and add the onion and curry powder. Gently sauté for 5 minutes, or until the onion softens.
Put the parsnips and pears in the pan and stir so that they become well coated in the curry butter. Pour in the milk and stock, bring to the boil, then reduce the heat and simmer for 20-25 minutes.
Check that the parsnips are tender before removing from the heat. Blend using a food processor or hand blender, then stir through the cream and season to taste.
To serve: melt the butter in a frying pan and carefully add the pear slices. Allow the pear to fry for 1 minutes then use tongs to flip it and allow the other side to cook for a further minute.
Ladle the soup into bowls and garnish with pear slices and basil leaves.

By Amanda Nicolas

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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.

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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%

Thanks, your vote has been counted!