Festive Potato, Spinach and Celeriac Pancake Canapés

StarterServes 12

h4. Making the pancakes # Cut the potatoes and celeriac into cubes. Place in boiling water for 12-15 minutes, or until tender. # Quickly steam the spinach, squeeze out any excess water and chop finely. Add to the potatoes and celeriac and mash until smooth. # Place in a clean pan for a few seconds to dry out. Allow to cool before adding the flour, eggs, cream and milk. # Beat thoroughly until smooth and then add lots of salt and pepper. # Spread the mixture with a pallet knife onto baking sheets (sized approximately 30cm by 25cm) lined with baking parchment. Aim for a thickness of between 1/2 and 3/4 cm depending on the consistency of your mixture. # Cook for 10-12 minutes in an oven at 160°c. # After cooling the pancakes can be rolled as below or stored between sheets of greaseproof paper in the fridge until required. h4. Filling the pancakes # Still on the baking sheets cut the sheet into two lengthways to form two rectangles and then spread with cream cheese. Lay a strip of red peppers down the length of each, season and add a line of rocket. # Then carefully roll up as tightly as possible using the baking parchment to help form a neat roll. # The rolls will keep happily overnight in the refrigerator. # To serve slice across the roll into rounds and present as you wish.

Local Moss Valley Pork Three Ways by Andy Gabbitas

Main courseServes 4

Wrap the Parma ham around the pork fillets and pan fry until golden, then place in a medium hot oven at 180°C for 8 minutes, or until cooked through. Place the belly pork on a trivet over an oven tray and roast in a hot oven at 190°C for 45 minutes, then turn the oven down to 170°C for 45 minutes and a final 45 minutes at 150°C – this will render away the fat and ensure a crisp skin. Cut into portion sizes. Braise the pork cheeks in some beef stock at 160°C for 2 hours, or until tender. Strain and reduce the braising liquid to make a sauce. Melt the butter in a frying pan until foaming, add the apples and colour until a golden brown, turn them over and do both sides and add the sugar to the pan, swirl to make a caramel then remove from heat. For the bubble & squeak mix any leftover veg with mashed potato, shape into loose patties and pan fry until crisp and golden on both sides. To assemble place the bubble and squeak on a plate, top with three slices of pork fillet. Add one piece of belly pork, serve the braised cheek on a bed of wilted spinach add the caramelised apples and pour over some of the reduced braising stock.