THIS MONTH'S FEATURED RECIPE...

Trim the pork it and cut it into strips 3 inches (7.5cm) long and quarter inch (5mm) wide. Slice mushrooms through the stalk into thin slices.

In a small bowl, mix together the 3 mustards with the créme fraiche and, when you're ready to cook the pork, take the frying pan and heat the oil and butter together over a medium heat. Add the onion slices and fry them gently for about 2-3 minutes until thery're soft.

Using a draining spoon, remove the onions to a plate, turn the heat up under the pan to its highest stting and, when it's smoking hot, add the strips of pork and fry them quickly, keeping them on the move all the time so they cook evenly, without burning. Then add the mushrooms and toss these around to cook very briefly until their juices start to run. Return the onion slices to the pan and stir them in. Season will with salt and pepper, then add the wine and let it bubble and reduce slightly before adding the mustard and créme fraiche mixture. Now stir the whole lot together and let the sauce bubble and reduce to half its original volume. Serve immediately, spooned over rice.

PORK STROGANOFF WITH THREE MUSTARDS

SERVES 2

1 thick pork fillet (120z/350g after trimming)
1 tsp English mustard
1 heaped tsp wholegrain mustard
1 heaped tsp Dijon mustard
4oz (110g) small open-cap mushrooms
7 fluid ounces (200ml) créme fraiche
1 dessert spoon groundnut or other flavourless oil
Half oz (10g) butter
1 small onion, halved and thinly sliced
3 fluid ounces (75ml) dry white wine
salt and frshly milled black pepper
You will also need a 9 inch (23cm) solid frying pan.

ALSO DELICIOUS...

 Pre heat oven to 150 c / 300 f / gas 2
Cut the bacon rashers into 4 or 5 pieces.
Heat a large frying pan, add 1 tbsp of the oil and fry the bacon lightly for about 2 minutes until the fat begins to run.
Transfer to a casserole.
Fry the sausages lightly on all sides in the same fat, then set aside on a plate. Add the remaining oil to the pan and tip in the sliced onions, stir and fry over a low to moderate heat until soft but not brown ( about 10 minutes). Add the crushed garlic, if using, then stir in the flour. Add the tinned tomatoes, breaking them up with a wooden spoon, then add the stock, oregano, bay leaves and the worcestershire sauce and stir well. Bring to the boil and simmer for a couple of minutes.
Cut the part cooked sausages into 2 or 3 pieces. Add the sausages to the bacon, pour over the sauce, stir, then bake for an hour to an hour and a half.( The cassserole will be ready after an hour but the sauce will get more intense if you cook it for a bit longer.) Check the seasoning adding salt and pepper to taste.

Serve with mash or baked potatoes and buttered cabbage.

SAUSAGE, BACON & ONION CASSEROLE

225g smoked back bacon
3 tbsp olive oil
8 Great Garnetts traditional sausages
4 medium sized onions ( about 450g) peeled and thinly sliced
1 clove of garlic peeled and crushed ( optional)
1.5 tbsp plain flour
1 x 400g tin tomatoes
1 x 300ml beef stock
1 tbsp dried oregano
2 bay leaves (optional)
1 tbsp Worcestershire sauce
salt and freshly ground black pepper