CRANBERRY TOPPED RAISED PIE
A MAGNIFICENT CENTREPIECE FOR A CHRISTMAS OR BOXING DAY BUFFET
Cook: 2hrs, 20mins
For the Filling
500g boneless pork shoulder, skin removed, chopped into 2cm/¾ in pieces (ask your butcher for 300g/11oz pork bones if you want to make your own stock)
250g pork belly, skin removed,...
Isle of Wight Asparagus with 'Borthwood' Cheese Sauce and Fritter
Sean Warren, Head ChefThe Fishbourne Inn, Fishbourne
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Flourless Coconut and Raspberry Roulade
Andy Holloway, Head Chef
The Bistro, Ventnor
With over 30 year's experience making roulades, using local produce is a pleasure and elevate the dish. Sunny, rich and boozy, the colourful dessert is flourless, making it light and accessible to those with gluten intolerance. Paired with 'Malvasia delle...
The Radiant Rhubarb
Illustrated by Lilly Louise Allen
As we stride into rhubarb season it's important to remind ourselves that this mineral and vitamin-packed colourful vegetable is not just for crumbles.
Hot and sour rhubarb and crispy pork
1kg higher-welfare pork belly, boned, rind removed, cut into 3-4cm cubes
Freshly ground black pepper
Leek and 2 Cheese Pasty
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Me and my little brother would make these with our Nan - often using leeks from Grandpa's allotment. Fresh from the oven wrapped in foil they would keep out pockets and hands warm until we were hungry. Nan would of course make...
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By editorial assistant Chloe Gwinnett
A lunch box staple, these were so popular that we would take spares to school which would then be divided into tiny morsels amongst our friends. The tray bake has the advantage of being a 'throw it all in the bowl bake' and...
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When I was growing up in Ireland in the seventies, there wasn't much choice in the way of food available in the shops and there were very few supermarkets, so classic dinners were what my mum prepared. Cheap to make and with the ever...