Pork Goulash

Ingredients
50g lard or solid vegetable fat
900g skinned, boned leg of pork, cut into 5cm pieces
700g (4 medium) onions, sliced
2 tbsp sweet paprika
2 garlic cloves, crushed
120g tomato purée
2 tbsp white wine vinegar
1/2 tsp caraway seeds
1 tbsp chopped fresh oregano, plus extra for garnishing
150ml soured cream, to serve

Method
1. Preheat the oven to 150°C/fan130°C/gas 2. Heat the fat in a flameproof casserole, then add the pork in 2 batches and fry until golden brown. Using a slotted spoon, lift out onto a plate and set aside, then add the onions to the casserole and fry for 7-8 minutes until golden brown. Return the pork to the casserole with the paprika and 150ml water and cook for 5-6 minutes, until all the liquid has evaporated.

2. Add the garlic, purée, vinegar, caraway, oregano, 1/2 teaspoon salt and another 150ml water. Cover with a tight-fitting lid and cook in the oven for between 90 - 105 mins until very tender.

3. Remove from the oven, uncover and leave to settle, then spoon the excess fat from the surface of the stew. Taste the sauce and adjust the seasoning if necessary. Serve with a spoonful of soured cream and a little black pepper, then garnish with extra oregano.

Caramel Shortbread

For the base

225g plain flour
100g caster sugar
225g butter
100g semolina

For the topping

175g butter
175g caster sugar
4 tbsp golden syrup
1 x 397g can condensed milk
200g chocolate, broken into pieces (I prefer Green & Blacks Milk Choc for this)

Method
1. Set the oven to 160C/gas2. Lightly grease a 20cm x 33cm oblong tin.

2. Place all the ingredients for the base into bowl and smoosh together with a wooden spoon until they form a smooth dough.

3. Press the mixture into the base of the tin and prick with a fork. Bake for about 30-40 minutes until golden and firm. Set aside to cool.

4. To make the topping, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted.

5. Bubble the mixture gently for five to eight minutes, stirring all the time until thick and fudge-like. Pour over the cold shortbread in an even layer. Leave to cool.

6. Melt the chocolate in a bowl over a pan of simmering water.

7. Pour the chocolate over the toffee and leave to set. Cut into small squares and store in an airtight tin.

Damson Jam

3lb of damsons
1 pint of water
3lb of sugar

Put the damsons whole into a pan with the water and bring to boil. Simmer for about 5min to soften the fruit, once the fruit is starting to open and break down, add the sugar. You may not need to add all the sugar.

Bring the mixture back to the boil and simmer stirring regularly and soon the stones will break free from the fruit and ‘float’ for you to remove with a fork.

Simmer for about 8 – 10 min and then do your set test - then jar up and leave to cool.

Rhubarb & Vanilla Jam

Freshly picked rhubarb: 450g/1lbs washed and cut into 12mm-½inch pieces.
Granny Smith apples: 450g/1lbs washed, cored, peeled and cut into very small pieces.
Juice from one lemon.
Sugar: .800g/2lbs.
Water: 300mls
Vanilla Pod: sliced lengthways.

Place Rhubarb and apple ingredients and water in pan, Simmer for a few minutes to soften the fruit. Add the sugar, stirring until dissolved then add the the sliced vanilla pod.

This jam is not boiled as it will burn, Cook slowly, allowing to gently simmer for approx 45 minutes. Pot, cover and label.