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.

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.

pig-espanolSPANISH PORK

2lb diced pork
2 tablespoon olive oil
1 tablespoon plain flour
2 medium onions sliced
2 cloves garlic crushed
1 teaspoon basil
1 x 400g tin chopped tomatoes
6 fl oz red wine
1 pepper de seeded and chopped
2 oz pimento stuffed olives (optional)
Salt and pepper

Pre heat oven to 160c / 325f / gas 3
Heat the oil in a large flameproof casserole dish, and then add the cubes of pork and brown on all sides. Cook only a few cubes at a time and remove them to a plate when done. Then add the onions to the casserole and brown them for a few minutes before returning the meat to the pan and sprinkling in the flour. Stir everything well and add the chopped tomatoes . Pour in wine; add the garlic, basil and a seasoning of salt and pepper. Stir bring slowly to simmering point then cover with a tight fitting lid. Transfer the casserole to the centre shelf of the oven and cook for 1 ½ hours. After that add the chopped pepper and olives, cover again and cook for a further 30 minutes (Until meat is tender).

This is delicious served with rice.


2lb diced pork
2 tbsp oil
1 large onion
1 Red pepper
2 sticks celery
3 carrots

Small tin pineapple chunks
2 tbsp tomato ketchup
1 tsp brown sugar
1 tsp vinegar
1 dessert spoon tomato puree
1 tbsp cornflour
½ pt water
Pepper and salt

Pre heat oven to 160c / 325f / gas 3
Heat the oil in a large flameproof casserole dish, brown pork, onions and celery then remove to plate.
To juices in casserole dish add pineapple juice, tomato ketchup, brown sugar, vinegar, tomato puree, cornflour and water. Mix together.Add carrots, pepper, browned pork, celery, onions to the sauce and mix well. Put into oven for 1¼ hours then add pineapple chunks and cook for a further 15 minutes (Until meat is tender).

This is delicious served with rice.


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

Pre heat oven to 150c / 300f / 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.


450g Pork Mince
1 onion finely chopped
2 Garlic cloves finely chopped
¾ pt chicken stock
6oz Rice
8oz Potatoes diced
2tbsp Curry paste
2 oz peas
2 oz sliced Mushrooms
Salt + Pepper

Fry the onions and garlic until soft.
Brown Mince for 5 minutes.
Add all other ingredients to pan followed by stock.
Bring to the boil then simmer until cooked.

pork-bolagnesePORK BOLOGNESE

450g Pork Mince
1 onion finely chopped
2 Garlic cloves finely chopped
2 x celery sticks finely chopped
6 x slices smoked streaky diced
2 tsp tomato puree
1 tin chopped tomato
1 x beef stock cube
Salt + Pepper

Fry the onions, celery and garlic until soft.
Add bacon and brown mince,
Then crumble in beef stock cube.
Fry for 5 minutes.
Stir in Tomato puree.
Add tin Tomatoes and simmer until cooked.
Season to taste.

normandy-pork-casseroleNORMANDY PORK CASSEROLE

2oz Butter
2lb 4oz diced pork
7oz chopped chunky streaky / Lardons
1 Small chopped onion
2 chopped celery sticks
½ pt dry cider
½ pt chicken stock
6tbsp half fat crème fraiche
2 tbsp cornflour with 2 tbsp water
2 tbsp Dijon Mustard
2 tbsp fresh tarragon leaves

Heat oven to 170 degrees C
Fry & Brown Pork.
Dry Fry Bacon lardons, remove and set aside.
Soften Celery and onions in pan.
Add Pork and Lardons to the pan pour over cider and chicken stock, cover and cook for 2 hours
Add all remaining ingredients to the pan, heat on hob and stir until sauce has thickened.

hungarian-goulashHUNGARIAN GOULASH

3tbsp Lard or Veg oil
1 large onion chopped
3 Garlic cloves peeled and pulped
2 tbsp hot paprika
½ tsp ground cayenne pepper
2lb diced pork
1 x 400g tin chopped tomatoes
1 large diced red pepper

Heat the oil / Lard in a large casserole until hot
Cook onion until soft, reduce heat and add garlic, cayenne pepper and paprika and stir for 5 minutes
Add the pork and raise the heat, stirring to coat the meat in the mixture then cook until lightly browned.
Pour in warm water to cover meat and bring up to a simmer.
Cover and cook gently for 1 hour or until the pork is tender.
Remove the lid, stir in the tomatoes and red pepper, simmer uncovered for 30 minutes.


Great Garnetts Gammon
1 onion
1 carrot
1 stick of celery
1 bouquet garni
6 peppercorns
mustard, cloves and brown sugar for the glaze

Place the gammon in a large pan and cover with water. Bring slowly to the boil and drain.

Add onion, carrot,stick of celery, bouquet garni and peppercorns.

Cover again with water and bring to the boil.

Continue to cook for 10 minutes per 450g plus a further 10 minutes.

Remove from the water, take off the skin and score the fat in diamonds with a sharp knife.

Place the joint on a baking tray, spread a thin layer of mustard over the ham, stud with cloves and sprinkle with brown sugar. Bake in a pre-heated oven at 180ºC for 30 minutes.

Delicious served Hot or Cold