March harvest

Pineapple

Vibrant and tangy tropical fruit

Need to know The core is edible but less sweet – grate on salads or blend into smoothies.

F I L I P I N O - S T Y L E P I N E A P P L E & P O R K A D O B O

Serves 8 Takes 1 hr 30 mins plus marinating Cost per serve £1.80

2 x 700g packs pork shoulder steaks, cut into 3cm chunks 150ml rice vinegar 100ml light reduced-salt soy sauce 10 garlic cloves, fnely chopped 1 large onion, roughly chopped 12 bay leaves 8 bird’s-eye chillies, halved lengthways 2 tbsp black peppercorns 1 large pineapple (about 1.2kg), peeled, cored and cut into 3cm chunks 1 tbsp vegetable oil 4 spring onions, thinly sliced, to serve rice, to serve (optional)

1 In a large bowl, mix the pork with the other ingredients (except the oil and spring onions) and 200-250ml water to cover. Marinate for at least 20 mins at room temperature (or leave in the fridge for up to 24 hrs). 2 Remove the pork and pineapple from the marinade (reserve it) with a slotted spoon and pat dry with kitchen paper. Heat the oil in a wide, lidded casserole dish over a medium-high heat. Fry the pork in 2-3 batches for 3-4 mins each side until crisp and well-browned (turn down the heat if it starts to catch); transfer to a plate. Add the pineapple and cook, stirring often, for 2-3 mins each side until starting to caramelise. 3 Return the pork to the dish and pour in the marinade, scraping the dish to lift off any sticky bits. Reduce to a mediumlow heat, cover and simmer briskly for 30 mins. Uncover and bubble for another 25-30 mins, turning the pork regularly to coat, until the meat is tender and the sauce has thickened a little. Scatter with the spring onions and serve with rice, if you like.

Each serving contains

Energy Fat Saturates

Sugars Salt 1682kJ 400kcal 21g 7g 19g 3g 20% 30% 34% 21% 50%

of the reference intake. See page 81. Carbohydrate 21g Protein 35g Fibre 3g

13

Shallots

Great for roasting, pickling or sautéing

Need to know They’re softer, sweeter and easier to caramelise than white onions.

S H A L L O T & B A C O N P I E R O G I E S

Makes 35 freeze unboiled pierogies Takes 1 hr 25 mins plus resting Cost per serve 16p

450g baking potatoes, peeled, cut into 2cm cubes and rinsed well ½ tbsp vegetable oil 180g pack Tesco Finest smoked bacon lardons 80g unsalted butter 250g shallots, fnely sliced 150g half-fat Twaróg or paneer cheese, fnely crumbled 8g fresh chives, fnely snipped For the dough 250g plain flour, plus extra for dusting ½ tsp fne sea salt 1 medium egg, beaten 150g reduced-fat soured cream, plus extra to serve (optional) 25g unsalted butter, melted

1 For the dough, mix the four and salt in a large bowl. Stir in the egg, soured cream and butter to make a cohesive, sticky dough. Cover and set aside for 10 mins. Knead vigorously on a lightly foured surface for 2-3 mins until smooth and elastic; cover and set aside for 30 mins. 2 Meanwhile, boil the potatoes for 12-15 mins until very tender. Drain well, steam-dry, then mash. 3 Heat the oil in a large, nonstick frying pan and cook the bacon over a medium heat for 6-8 mins, stirring, until very crispy. Add the butter and shallots, then increase the heat to medium-high. Fry for 5-7 mins, stirring, until the shallots are crispy and golden (take care as they can catch easily). Remove with a slotted spoon, reserving the oil in the pan. Finely chop half of the bacon-shallot mix and stir into the mashed potato with the cheese; season to taste and leave to cool. 4 Roll the dough out on a foured surface to a large circle 3mm thick, then cut into 9cm rounds. Spoon 2 level tsp of flling onto each round, just off-centre, then fold the dough over to encase and use a fork to seal the edge. Spread out on lined baking trays. Repeat, rerolling the dough, until all the dough and flling is used. 5 Bring a large saucepan of water to the boil. Briskly simmer the pierogies in batches for 3-4 mins until they foat and are cooked through, then transfer to a wire rack. Working in batches, fry the pierogi in the reserved oil over a medium-high heat for 2-3 mins each side until golden and crisp. Stir through the reserved shallots and bacon, then scatter with the chives. Serve with extra soured cream, if you like.

Each pierogi contains

Energy Fat Saturates

Sugars Salt 339kJ 81kcal 4g 2g 1g 0.3g 4% 6% 10% 1% 4%

of the reference intake. See page 81. Carbohydrate 9g Protein 3g Fibre 1g

Purple sprouting broccoli

Earthy in favour, with a rich purple hue

Need to know Cooks quicker than regular broccoli: steam or stir-fry in sesame oil.

P U R P L E S P R O U T I N G B R O C C O L I , S A L M O N & H A Z E L N U T TA R T

Serves 8 Takes 2 hrs plus chilling and cooling Cost per serve £1.18

75g blanched hazelnuts 250g plain four, plus extra for dusting 150g unsalted butter, diced 3 medium eggs 200g pack purple sprouting broccoli, trimmed 1 tbsp vegetable oil 150ml whipping cream 100ml semi-skimmed milk 180g pack hot smoked salmon fillets, skin discarded, faked into large chunks 1 tbsp fresh thyme leaves

1 Preheat the oven to gas 4, 180˚C, fan 160˚C. For the pastry, finely blitz 50g hazelnuts in a food processor, then mix with the flour and a pinch of salt in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add 1 beaten egg and 1-2 tbsp cold water, mixing with a table knife to make a rough dough. Knead to just incorporate, then flatten to a round disc. 2 Roll out the pastry on a lightly floured surface to a large circle 3mm thick. Use to line a 22cm loose-bottomed tart tin, carefully pressing it into the corners. Trim to leave a 2-3cm overhang, prick the base all over with a fork, then chill for 30 mins. 3 On a lined baking sheet, arrange the remaining 25g hazelnuts and the broccoli in separate sections. Season, drizzle with the oil and roast for 8-10 mins until the broccoli is just tender. Cool to room temperature, then roughly chop the hazelnuts. 4 Line the pastry case with baking paper and fill with baking beans. Bake for 20-25 mins until the edges are light brown. Remove the beans and paper, then bake for 10-15 mins until golden. Cool for 5 mins, then trim off the overhanging pastry with a serrated knife. 5 Beat 2 eggs in a small jug, then mix in the cream and milk; season. Arrange the broccoli and salmon in the tart case. Scatter with most of the hazelnuts and thyme, then pour over the egg mixture. Top with the remaining nuts and thyme. Bake for 30-35 mins until golden and set. Cool for 5 mins before removing from the tin. Serve at room temperature.

Each serving contains

Energy Fat Saturates

Sugars Salt 1635kJ 310kcal 30g 13g 2g 0.5g 20% 43% 64% 3% 8%

of the reference intake. See page 81. Carbohydrate 20g Protein 12g Fibre 2g

GIVE ME MORE!

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