6 tbsp redcurrant jelly, 1 lemon, zest only, 1 orange, zest only, 4 tbsp port, 1/4 tsp mustard powder
1 piece boneless pork loin, (approx 450g), skinned, 2 Bramley apples, peeled and cut into 1cm cubes, large knob butter, 1 tsp wholegrain mustard, 2 medium leeks, finely sliced
900 g pork fillet, cut into two pieces, 1 large onion, finely diced, 1 tsp fresh thyme, leaves, 1/2 tsp allspice berries, lightly crushed, 1-2 tbsp vegetable oil
800 g pork belly, off the bone, 4 large parsnips, peeled and halved, knob of butter, 2 Bramley apples, peeled and chopped, 1 splashes chicken stock
1 kg boneless leg of pork, skin removed, rolled and tied, 1 tbsp sea salt, 1 tbsp olive oil, 2 shallots, sliced, 2 apples, core removed and cubed
600 g boned and rolled belly of pork, 1 tbsp olive oil, 1 tbsp sea salt, 450 g potatoes, 2 tbsp butter
oil, for frying, 2 medium onions, chopped, 2 tbsp mild green chillies, chopped, 4-5 spring onions, chopped, 3 large cloves garlic, chopped
100 g minced pork, ½ tsp salt, 1 tsp oyster sauce, 3 deep-fried tofu, balls, handfuls spring onions, finely chopped
1 tbsp extra virgin olive oil, 1 onion, roughly chopped, 1 carrot, chopped, 1 sticks celery, chopped, sprigs thyme
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