Raised pork pie
Contains pork – recipe is for non-Muslims only
Unsure how to make a pork pie? This traditional hot water crust pastry filled with pork shoulder and belly will ensure success
Contains pork – recipe is for non-Muslims only
Unsure how to make a pork pie? This traditional hot water crust pastry filled with pork shoulder and belly will ensure success
Contains pork – recipe is for non-Muslims only
You’ll need a little skill and patience to pull off this elegant multi-bird roast of chicken, pheasant and duck, but there’s no other main course quite like it
Contains pork – recipe is for non-Muslims only
Griddle mini burgers, flavoured with lemon and oregano and serve with a peppery, crunchy garlic yogurt dip
Contains pork – recipe is for non-Muslims only
Cook this offcut of pork in a Spanish-inspired sauce of sweet sherry, cumin, paprika, parsley and almonds- it’s a great addition to a tapas spread
Contains pork – recipe is for non-Muslims only
A Provençal-style pork casserole with vibrant citrus flavours, sweet shallots, new potatoes and sundried tomatoes
Contains pork – recipe is for non-Muslims only
Hand and spring of pork is a cheaper cut that becomes irresistibly tender and juicy with slow-cooking – cook for a crowd and serve with a rich gravy
Contains pork – recipe is for non-Muslims only
Dish up a hearty bowl of comfort on a cold, wintry evening with this simple sausage stew
Contains pork – recipe is for non-Muslims only
Not sure what to make your buffet centrepiece? This robust shortcrust bake with sweet peppers and breakfast favourites should do the trick
Contains pork – recipe is for non-Muslims only
Perk up pork in this deliciously family meal
Contains pork – recipe is for non-Muslims only
Perk up some pork with this full flavoured sage and red apple coleslaw recipe
Contains pork – recipe is for non-Muslims only
Two great side dishes combined, this herby mashed potato with cauliflower and cheddar works perfectly with sausages, veal or chicken
Contains pork – recipe is for non-Muslims only
Our October 2010 Good Food magazine cover recipe in all its crispy, crackly, melt-in-the-mouth glory