Recipes Keywords: meat

Anna’s Happy Trotters Pulled Ham

Main courseServes 6

Using everything but the oink from their fantastic free range pigs, the East Yorkshire based Longthorp family’s award-winning products, sold under the Anna’s Happy Trotters brand really are the "la creme de la creme" of the porcine world! As well as welfare being high on their list of priorities, so too is the ethos of using every part of their pigs to create delicious dishes throughout the year.  This simple pulled ham recipe using the less popular shoulder cut, is cooked low and slow to create a mouth-watering dish with the same texture as pulled pork.  Perfect for a weekend treat.  

Alan Titchmarsh’s Lamb Cutlets

Main courseServes 4

# Trim excess fat from cutlets. Heat fat in frying pan, brown cutlets on both sides in hot fat. # Trim and slice mushrooms. # Remove cutlets from pan and place in casserole dish with mushrooms. # Measure redcurrant jelly, Worcester sauce and lemon juice into a saucepan. # Stir over low heat until jelly has melted and ingredients are blended. (Stirring with a whisk often helps redcurrant jelly to soften.) Draw off the heat. # Add flour to hot fat remaining in frying pan and if necessary, add extra to help absorb the flour. Stir over low heat for about 10 minutes until a golden brown. Stir in jelly mix and then sufficient stock to make a thick gravy. Bring to boil stirring all the time to get smooth. Season with salt, pepper and nutmeg. Strain over cutlets. # Cover and place in a moderate to slow oven (325f/170c or gas 3) and cook for 1 1/2 hours. # Sprinkle with parsley and serve.

Braised Chicken with Figs, Honey and Vinegar

Main courseServes 4

# Sprinkle the chicken legs with sea salt, cover and leave overnight. # Wipe and trim. # Heat the oil. # Add the chicken skin side down, colour for 6 minutes and add butter. # Turn over and seal. # Peel onions, trim root carefully and cut each into 4 quarters. # Surround the chicken with the onions. # Add the white wine and reduce by half. # Add the vermouth and the stock, be careful not to cover the chicken. # Bring to a simmer and sprinkle the chicken with the crushed peppercorns. # Put into oven at 180°c until cooked, about 30-40 minutes. # Meanwhile heat the honey and vinegar slightly. # Take the chicken legs and onions out and put to one side to keep warm. # Mix the sauce and the honey and vinegar together and reduce by half. # Put the figs, cut in half, in a clean large pan, cut side down. # Strain the sauce over the figs. # Baste frequently until just barely cooked. # Serve chicken leg with four half figs and 2 quarters of onion. # Add parsley to sauce, check seasoning and serve sauce over and around.