Tie up the lean pork loin (about 1kg or so) and stick some sliced garlic (2 cloves) and sage leaves under the string. Season with salt and pepper.
Melt some butter in a large, very hot frying pan, then add the whole joint of pork. Brown on all sides before carefully pouring in half a glass of white wine.
When the initial frazzle is over, put the pork and the buttery juices into a lined ovenproof dish. Cover with a lid or tinfoil, then roast at 190 degrees for about an hour.
Meanwhile, slice and peel about four quinces and an onion. Mix with some chopped parsley. After the pork has had its first stint in the oven, surround it with the quince-onion-parsley mix. Pour over half a pint of water. Cover again, then cook for a further 45 mins to an hour, but check the meat from time to time with a knife to see whether it is becoming tender. Turn the oven down if it is browning too much.
When the meat is ready, remove it from the roasting tin; cover and keep it warm while you make the sauce. It’s not hard – just stir a tablespoon or two of creme fraiche into the quince mix, sprinkle the quince with a couple of teaspoons of sugar and let it cook through in the oven for 15 minutes while the pork rests.
Slice the pork and sprinkle with more parsley. Serve with the roasted quince and sauce.
Fry a finely sliced onion with a bay leaf and 4 cloves in a mixture of hot oil and butter. When it’s good and brown, add a tablespoonful of grated ginger and 3 chopped cloves of garlic. Turn the heat to medium.
Now add 2 diced potatoes and stir through for a minute or two. Add about 300g cauliflower florets or a mixture of broccoli and cauliflower. Stir again.
Add a teaspoonful and a half of sea salt, some black pepper, a teaspoonful each of cumin seeds and turmeric. Stir through, then add a sliced fresh green chilli.
Stir in half a tin of tomatoes and half a pint of water. Add a drained tin of chickpeas. Simmer with no lid for 15-20 minutes. Add a teaspoonful of garam marsala at the end, and some chopped coriander. Serve with yoghurt.
Even the children like this one. It tastes better when made the day before and reheated.
3 onions, finely sliced: Fry them hot until browning in 4 tablespoons of oil.
500-600g chicken breast, cut into slices: Add to the pan and stir until they start to colour.
3″ ginger plus 5 cloves garlic, skooshed up together in the mini-processor: Stir this into the chicken mixture and cook for 2-3 minutes. Turn the heat to medium.
half a teaspoon cinnamon
a teaspoon each of hot chilli powder, ground cumin, ground coriander, turmeric and salt: Stir into the pan and keep stirring for a further minute.
400g tin of chopped tomatoes: Add this to the pan and let it start bubbling before adding the…
coconut milk (400ml): Put the lid on the pan and simmer for 40 minutes.
garam marsala: Sprinkle this through (about half to one teaspoonful) at the end and add some…
fresh coriander and a squeeze of lemon.