There’s nothing like a charred, fatty pork chop sizzling from the grill or pan. Sweet fruits pair extremely well with the meat, apples being a standard accompaniment but Ben loves the sweet, aromatic figs that start to be in season this month. They burst on roasting, leaching their sweetness into the meaty juices. Fennel also works well with pork and is a traditional pairing to figs in southern Italy. The flavours are evocative of the balmy Mediterranean in late summer but could easily work on a cooler, early Autumn Day.
4 Pipers Farm Pork chops
8 small black, ripe figs
2 small heads fennel, each cut into 4 lengthwise
1 head of garlic cut in half
2 tsp fennel seeds
A large sprig rosemary
5 bay leaf
1 litre good quality fresh dark chicken stock
A glass of good red wine
40g unsalted butter
A large handful of Cavolo Nero or kale, roughly sliced
Sea salt, black pepper and olive oil for cooking
Day 10: When it comes to Christmas, this is our kind of cooking. One bowl, minimal fuss, and the rich scent of truffle filling the kitchen as your stuffing crisps to golden perfection. No washing up drama, just proper festive satisfaction.
Ingredients (Serves 6–8)
• 500g good-quality pork shoulder mince
• 150g fresh breadcrumbs (preferably sourdough)
• 1 small onion, finely diced
• 2 garlic cloves, finely chopped
• A handful of fresh sage leaves, finely shredded
• 50g grated parmesan
• 1 egg, beaten
• 2 tbsp olive oil
• 25g butter
• 1 tbsp chopped parsley
• 1 tbsp truffle paste or a few drops of truffle oil (go easy - less is more)
• Sea salt & cracked black pepper
Method
1. Heat the olive oil and butter in a pan over medium heat. Add the onion and garlic, cook gently until soft and sweet - about 10 minutes. Stir in the sage and let it release its fragrance. Cool slightly.
2. In a large bowl, combine the pork mince, breadcrumbs, parmesan, cooled onion mixture, parsley and beaten egg. Season generously. Add the truffle paste or oil sparingly - just enough to bring a subtle earthy depth.
3. You can press this mixture into a terrine dish, roll into balls, or use it to stuff the cavity of a bird. If baking separately, drizzle with olive oil and bake at 180°C for 35–40 minutes until golden and cooked through.
#christmas #easyrecipeathome #recipe #christmasrecipe #12daysofrecipes
Day 9: For those glorious in-between days, where time slows and the sofa calls. This Christmas Pudding Fudge makes clever use of your leftovers - just pop everything in a pan, stir gently and let the magic happen. Best enjoyed in socks, with something good on the telly.
Ingredients
400g caster sugar
400g double cream
120g golden syrup
60g salted butter
120g white chocolate
1 tspn mixed spice
250g Christmas pudding, crumbled
Method
1. Line a shallow 24cm x 20cm tray with parchment paper.
2. Place everything except the chocolate and Christmas pudding in a heavy pan and bring to a boil, while whisking gently.
3. Bring to 121 degrees. Don’t leave the mix alone as it will catch and burn.
4. Remove from the heat, before adding in the chocolate. Whisk well until thickened.
5. Quickly fold through the Christmas pudding, before pouring the mix into a parchment lined tray.
6. Cut into 2cm squares once set.
Day 8: All the charm of a summer Spritz, dressed up for winter. Locally sourced, effortlessly delicious @haymansgin. Save and share the recipe for this winter warmer now.
Ingredients:
50ml Hayman’s Sloe Gin
15ml Aperol
150 ml Double Dutch Soda Water
Orange peel and a Rosemary sprig to garnish
Day 7: A retro bite with a Cubitt House flourish. These perfectly seasoned canapés, topped with a bold anchovy and just the right amount of nostalgia, are guaranteed to win over even the most discerning grandparent.
Ingredients (Makes 12 halves)
• 6 large free-range eggs
• 2 tbsp good-quality mayonnaise
• 1 tsp Dijon mustard
• 1 tsp white wine vinegar
• A pinch of smoked paprika
• A pinch of cayenne pepper
• 1 tsp finely chopped chives
• 6 anchovy fillets (salt-packed or good-quality jarred), halved lengthways
• Finely grated parmesan (for finishing)
• Sea salt & cracked black pepper
Method
1. Place the eggs in a pan of cold water. Bring to the boil, then simmer for 8 minutes. Drain and cool under cold running water. Peel carefully.
2. Halve the eggs lengthways and scoop out the yolks into a bowl. Mash with mayonnaise, mustard, vinegar, paprika, cayenne and seasoning until smooth and creamy.
3. Spoon or pipe the mixture back into the whites. Lay a sliver of anchovy on each egg half, then finish with a fine dusting of parmesan and a sprinkle of chives.
#easyrecipesathome👩🏻🍳❤️ #christmas #christmasrecipes #devilledeggs
Day 6: Good things take time - and this one’s well worth the wait. Our slow-cooked Red Cabbage is the ultimate winter side: rich, gently spiced and just the right balance of sweet and sour. A proper cold-weather companion.
Ingredients (Serves 6–8)
• 1 medium red cabbage (about 1kg), finely shredded
• 2 red onions, thinly sliced
• 2 apples, peeled, cored, and diced
• 50g butter
• 2 tbsp olive oil
• 100g soft brown sugar
• 150ml red wine vinegar
• 150ml red wine
• 1 cinnamon stick
• 2 star anise
• 4 cloves
• 1 tsp allspice
• Sea salt & cracked black pepper
Method
1. Heat the butter and olive oil in a heavy-based pan. Add the onions and cook gently until soft and sweet - about 10 minutes.
2. Stir in the apples, sugar, vinegar and wine. Add the spices and bring to a gentle simmer.
3. Fold in the shredded cabbage, season well and cover with a lid. Cook slowly over a low heat for 1½–2 hours, stirring occasionally, until the cabbage is tender and glossy.
4. Remove the lid for the last 15 minutes to let the liquid reduce and become sticky. Season and serve warm.
