A Show of Yorkshire Pork

Main courseServes 6

h4. For the loin # Preheat your oven to its highest setting (250cgas 9) and put an oiled baking tray into the oven to get hot. # Season the loin of pork with salt and pepper. # Place your pork onto your heated tray and roast for 15-20 minutes. # Then, turn the oven's heat down to 180°c and roast for approx 25 minutes per 450g until cooked through. h4. For the fillet # Cut your fillets in half crossways and season well. Roll in flour, then egg, then polenta. # Heat one tbsp of oil in a frying pan and fry the meat for 2-3 minutes until browned. # The roast for 15 minutes until cooked through. h4. For the terrine # Make the filling by dicing up or mincing the pork, add the egg. Place in a food processor and purée. # Place in a bowl and add the diced pork, black pudding, button onions, sage and flat leaf parsley. # Gently fold in, season well with salt and freshly ground pepper. # Roll in cling film and tin foil. # Place the terrine in a large deep roasting pan and place in the oven. # Carefully pour in hot water around the terrine until the water reaches half way up the terrine. # Bake for 50 minutes to 1 hour until cooked through. # Best served at room temperature. h4. For the apples # Melt butter and sauté the apples. # Add a touch of lime juice and warm for another few minutes. h4. For the sauce # Sauté the shallots, add the vinegar until its almost evaporated. # Add the port, reduce to half, add red wine and reduce by half again. # Add the chicken stock and simmer for 1 hour, strain and adjust the seasoning with salt and pepper. Best served with butternut squash purée, seasonal Yorkshire vegetables and creamed potatoes.

Guinness Marinated Pork Fillet, Braised Red Cabbage and Dauphinoise Potatoes with Peppercorn Sauce

Main courseServes 4

# Trim any fat from the pork, pierce with a sharp knife, and insert garlic and rosemary into the slits, cover with Guinness, extra virgin olive oil, peppercorns, bay leaves and salt, and marinate for at least 24 hours. # Peel potatoes and slice as finely as possible, and layer in an oven proof dish, alternating with the finely sliced onion, repeating until the dish is 2/3 full. # In a separate pan, bring to the boil the cream and stock cube, and pour over the onions and potatoes. Bake for an hour at 130C. # Sauté the thinly sliced red onion and garlic in the extra virgin olive oil. # Cut the bacon into small pieces and add to the pan. # When the bacon is translucent, add the cabbage and grated apple. # When the mixture is just soft, season with the vinegar, sugar, salt and pepper. # Remove the pork from the marinade, and roast in a hot oven for about 15 minutes. # Sauté the shallots and peppercorns, and deglaze with the brandy. # Add the Worcester sauce and cream, and reduce by half. # Season with the dijon mustard and salt and pepper. # To assemble, place a ring mould on a plate. # Put the cabbage in first, followed by the Dauphinoise, and top with thick slices of the pork. # Remove the ring mould and finish with the peppercorn sauce.