800g pork rump, sliced horizontally into thinner pieces
2 cloves garlic, finely chopped
1 teaspoon wild oregano
5 tablespoons olive oil
2 grilled red peppers, thinly sliced
4 zucchini, thinly sliced
1 fennel bulb, cored and thinly sliced
½ cup pitted black olives
1 red onion, chopped
250 cherry tomatoes, halved
½ cup Italian parsley sprigs
1 teaspoon sweet smoked paprika
100ml dry white wine
250ml beef jus
salt and freshly ground black pepper
steamed white rice for serving.

Method
Preheat the oven to 200°C
Put the pork, garlic, oregano and 3 tablespoons of the oil into a bowl and mix well.
Heat a large frying pan over moderate heat and brown the pork all over.
Remove the pork to an ovenproof dish and place in the oven to finish cooking.
Place the pan back on the heat and add the remaining 2 tablespoons of oil and the peppers, zucchini, fennel, olives and onion.
Fry, stirring occasionally, for about 5 minutes until the onion and zucchini are softening.
Add the tomatoes and parsley and mix well. Fry a further 2 minutes until the tomatoes are hot.
Remove the pork from the oven and place it on a warm serving dish.
Spread the vegetables on top.
Add the paprika and wine to the pan and mix well. Let the wine bubble for 20 seconds and then add the jus.
Boil until slightly syrupy, taste and season.
Pour this over the pork and vegetables and serve with steamed rice.

SLOW COOKED BEEF WITH OLIVES

1KG beef shank or hindshank, dusted in a little flour
250g belly pork, diced
2 tablespoons olive oil
1 onion, peeled and diced
1 large carrot, peeled and diced
1 celery stick
4 garlic cloves, crushed
10 shallots, peeled
250ml white wine
1 cinnamon quill
1 orange finely zested
Handful good quality black olives
Salt and pepper

Heat a heavy based casserole dish with the oil and brown the shanks
Add the belly pork and all the vegetables and mix together well. Add the whole shallots, cinnamon quill, white wine, orange zest and salt and pepper.
Cover and cook in a preheated 180C oven for 3-4 hours.
Remove lid and add olives. Mix well and allow to reduce a little on the top of the stove for 5-10 minutes.
Serve with plenty of mash potato

Luxury Savoury Breakfast Brioche

Serves 4

1 Paneton brioche loaf, sliced into 8 slices
250g Freedom Farms sliced ham, roughly chopped
4 free range eggs
Fresh Sage, roughly chopped or 3 teaspoons dried sage
Matatoki mozzarella log
Salt and pepper

Using a cookie cutter of approx 5 cm diameter, cut a round out of 4 slices. Set aside.
Lay the remaining 4 slices of brioche onto a greased oven tray.
Brush with a little milk, salt and pepper each and sprinkle over a little of the sage and some of the ham.
Lay thin slices of the mozzarella on the brioche and then lay the slice with the whole on top.
Crack an egg into each whole lifting the edge of the slice if needed for it to settle into the whole.Brush the brioche areas with a little milk.
Sprinkle over the remaining ham and layer each with mozzarella. Top with salt and pepper and a sprinkle of the remaining sage.
Bake in a preheated oven at 180C for 20-25mins or until the egg has set.

Sausages and Lentils with Sage and Vegetables

Fresh Relish
250g cherry tomatoes, halved
3 tablespoons capers
½ cup pitted black olives
4 tablespoons chopped flat leaf parsley
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar salt and freshly ground black pepper.
 
Put everything into a bowl, except the salt and pepper. Mix well, taste, season and reserve.

Sausages and Lentils
2 onions,
2 carrots
2 sticks celery
400g green or brown lentils
7 tablespoons extra virgin olive oil
2 cloves garlic, finely chopped
12 fresh sage leaves, thinly sliced
500g button mushrooms, sliced
500g pure pork sausages, sliced 3cm
zest of 1 lemon
100ml white wine
250ml beef jus
3 handfuls baby spinach leaves
salt and freshly ground black pepper

1.5kg beef bolar steak, cubed
Small bunch of thyme, bay leaf and parsley tied together
1 bottle robust burgundy or any red wine
1 tablespoon brandy
1 heaped tablespoon flour
½ teaspoon ground allspice
Salt and pepper
250g belly pork, skinless, chopped into same sized cubes as the beef chunks
1 tablespoon unsalted butter
2 white onions, peeled and finely chopped
2 cloves garlic, peeled and finely crushed
250g streaky bacon
250g button mushrooms

 
Marinate the beef overnight if possible in the wine, herbs and brandy. Next day, drain the liquid from the meat and set aside.
Roll the meat in a mix made from the flour, allspice, salt and pepper.
In a heavy based casserole dish, brown the meat, bacon and belly pork with the mushrooms in batches so as to not over crowd the pot. Set aside and add the onions and garlic and cook till softened. Return the meats and cover with the set aside liquids adding a little water if needed to cover.
Place a lid on the dish and cook at 170 C for 3 hours.
Remove the lid and mix well. If needed reduce the liquids down by a third on the stove top. Serve with crusty bread