A Simple Supper

Now we're stuck in the autumnal months, we yearn for the warming home comforts which keep the forthcoming frosts at bay. 

Soon enough, it will be time to dig out the slow cookers to produce nourishing casseroles that comfort our cockles throughout the winter. 

But until then, let’s take the time to enjoy and appreciate a few other simple suppers in the lead up to the impending cold snap.

Crispy Pork Belly with an Apple and Cider Sauce

Braised Savoy Cabbage with Smoky Bacon

Serves 4

Ingredients

1kg free-range boneless pork belly

2 onions, peeled and sliced lengthways

2 garlic cloves, chopped in half

A bunch of fresh sage

500ml apple juice

1x 500ml local cider

1tsp Dijon mustard

1tbsp corn flour

1 chicken stock cube

Olive oil

Salt & Pepper

Method

Preheat the oven to 160’C

Lay the onions on the base of a medium-sized baking tin and scatter the garlic and sage leaves on top.

Cut the pork into 4-square shaped portions and score the skin every 2cm and rub with olive oil and season with salt and pepper.

Position the pork skin side up in the roasting tin on top of the onions, garlic and sage.

Pour the apple juice and half of the cider into the roasting tin, cover with foil and place in the oven for 2½ hours. Check on the pork half way through cooking and add a little more apple juice if needed.

Remove the pork from the oven and out of the roasting tin and place under the grill on a high heat until the skin crackles and turns a nice golden colour.

Meanwhile, position the roasting tin over a hob and turn the heat to medium. Mix the corn flour with a little cold water in a bowl until it reaches a smooth consistency.

Add this to the juices in the roasting tin, along with the stock cube and the Dijon mustard.

Stir in the remaining apple juice and cider and continue to stir until the sauce begins to thicken. Check the seasoning and add salt and pepper to taste.

To serve:

Braised Savoy Cabbage with Smoky Bacon

Serves 4

Ingredients

1 small savoy cabbage, outer leaves removed

200g smoked bacon lardons

2 leeks, peeled and ends removed

2tbsp crème fraiche

1 handful of fresh parsley, roughly chopped

50g butter

50ml dry white wine

Salt & Pepper

Method

Shred the savoy cabbage into 1cm strips and cut the leeks thinly and wash thoroughly.

Melt the butter in a large pan and fry off the bacon lardons for 5 minutes until golden brown.

Add the cabbage and leeks and mix all together.

Pour in the wine and season with salt and pepper.

Cook gently for 10 minutes until the cabbage is tender.

Stir in the crème fraiche and serve as a bed for the belly pork with the apple and cider sauce drizzled around the outside.

Baked toffee apples

Serves 4

Ingredients 

4 apples

80g dark muscovado sugar

60g hazelnuts, crushed

80g raisons

2tbsp brandy

1tsp ground cinnamon

Juice of ½ an orange

For toffee sauce:

55 g butter

170 g muscovado sugar

150 ml golden syrup

150 ml double cream

Method

Preheat oven to 180’C

Remove cores from apples, scoring around the diameter with a knife.

 Mix the sugar, raisons, cinnamon, brandy, hazelnuts and juice together in a bowl.

Place apples on baking tray and stuff the centre of each one with the mixture.

Cook for 20-25 minutes until the apples soften.

For the sauce, heat the butter, sugar and syrup in saucepan until the sugar melts.

Add the cream and simmer gently for 3-4 minutes.

Pour the toffee sauce over the apples and serve with a dollop of vanilla ice cream.