This crunchy, sour-sweet slaw is a perfect match for simply cooked, richly-flavoured venison loin. Each serving provides 598kcal, 37g protein, 42g carbohydrate (of which 40g sugars), 30g fat (of which 7g saturates), 7.5g fibre and 0.3g salt.
A vegetarian and gluten-free recipe using finely chopped cauliflower in place of couscous. This meal provides 445 kcal, 19g protein, 39g carbohydrate (of which 25g sugars), 24g fat (of which 6g saturates), 13g fibre and 0.9g salt per portion.
This gorgeous pie plays on the wonderful affinity between pork and apples. The fruit gives a subtle sweetness to the cider-enriched gravy and the sage lends an aromatic note. Equipment and preparation: you will need a 1.2 litre/2lb 12oz pie dish and a pie funnel.
This gorgeous pie plays on the wonderful affinity between pork and apples. The fruit gives a subtle sweetness to the cider-enriched gravy and the sage lends an aromatic note. Equipment and preparation: you will need a 1.2 litre/2lb 12oz pie dish and a pie funnel.
Gammon and coriander seeds have a time-honoured partnership, and have long been used to preserve meat. Our visit to a cider barn in Somerset inspired us to add some additional flavours. Using both cider and apple juice, and adding a bite of red chilli to the flavour of the coriander seeds adds a real sparkle to this dish.
Paul Hollywood adds a twist to the traditional crumble topping with the addition of seeds, oats and shony, a sweet and salty powdered seaweed. Serve with custard, cream or ice cream. Equipment and preparation: for this recipe you will need a 20x25cm/8x10in ovenproof dish.
Ask your butcher to score the skin finely for this as the crackling is essential. The first brief roasting at the higher temperature is essential to set the skin on the route to crispness. These ribs are not sweet and sticky but lightly crisp and lip-tingling.
Bring that festive feeling to your kitchen with some red cabbage simmering on the stove. This recipe can be made in advance, perfect if you are planning for a stress-free Christmas. For this recipe you will need a food processor.
You can make your own red curry paste if you wish but you can get away with a good-quality bought one. The secret to forming the quite sloppy mixture is wet hands - honest it works. You can use halibut, sea bass, pollock or coley depending on your budget. Delicious served with this salsa-like sauce.
Spatchcocking (flattening) chicken is a handy way of cooking it much quicker than normal. Although you should give this marinade a night in the fridge to really penetrate the meat. Equipment and preparation: You will need a barbecue with a lid for this recipe.
A dash of cinnamon and chewy toffee make this moist apple cake really special. Great served as a dessert with custard or in slices with a cup of something hot.