Pork recipes

This is hardly haute cuisine. Basically all you need to do is make the sauce by adding the can of tomatoes with the paprika, onion powder, sugar and butter into a hot pan and reduce until you have a thick sauce.

Add the onion and carrot to the pan and fry, stirring until they start to soften. Next add the chilli, garlic and potato and mix well. Fry for a few minutes. Return the chorizo to the pan along with the tomato and stock

This is such a simple recipe, the flavour of orange doesn't really shine through but the use of citrus juice results in really tender pork.

Put all the ingredients (except oil) into a large bowl and mix well using your hands. Divide the mixture into 8 balls then flatten and shape into patties. Put on a plate, cover with cling film and chill for about an hour (or overnight).

Mix the flour, eggs, milk, mustard and some salt (a good teaspoon) and white pepper together in a bowl with a whisk. Make sure all lumps are beaten out. The consistency should be like double cream.

In a wok, heat the oil then add garlic, chilli, spring onions and ginger. Stir fry for about a minute.

Heat the oil in a frying pan, then fry the onion and ginger for 1 minute. Increase the heat and add the pork and garlic. Brown the meat on both sides, then reduce the heat and cook gently

Trim off any fat or sinew from the pork and cut into 2.5cm cubes. Mix the paprika, flour and some salt and pepper, and toss with the pork cubes to coat well. Heat half of the oil in a large frying pan, add the pork and fry over a medium heat until well browned.

For this recipe you will need a large casserole pan. Start by frying the sausages on a medium to high heat in olive oil until lightly browned. Remove from the casserole pan and set aside.

Halve sausages lengthways and put them in a large roasting tin. Add potatoes, paprika, rosemary, chilli, and ciabatta pieces. Season. Drizzle with the oil, grate over some parmesan and toss to combine.

Fry the onion and the celery in a little olive oil in a heavy-bottomed pan with a pinch of salt for a minute or two, stirring. Reduce the heat right down, cover and sweat for about 10 minutes, stirring occasionally until really soft.

Make slits along the grain of the pork and push in half the rosemary. Place in a deep dish or bowl, sprinkle over the rest of the rosemary and pour over the wine.