March Week 1
Roast pork is classically served with apple sauce, but for the Big Meal from Scratch this week tradition is altered a little and instead the apples are stuffed and baked alongside the pork.
Extra pork from the Big Meal is turned into a bake with red cabbage. Juniper berries add a spicy, aromatic flavour but are not absolutely essential if they can’t be found in the spice section of a delicatessen or supermarket. The parsnip and swede mash accompanying the roast pork is made in generous quantities so that it can be transformed another day into crispy fried Vegetable Cakes served with Spinach and Fried Eggs. This makes a very homely supper that can be ready in half an hour.
Spring greens are excellent at this time of year and these are celebrated in a Seasonal Supper of a Portuguese soup, Caldo Verde.
The Larder Feast turns a gutsy tomato and bean stew into a bean crumble by topping it with herbed stuffing. In all, the recipe takes just 35 minutes including about 15 minutes preparation and time at the stove.
A Two for One Vegetable Cobbler is filled with sweet root vegetables and finished with a light, cheesy scone topping. It takes some time to chop the vegetables, make the scone mixture and bake it, so make the recipe when you’re not in a hurry.
To Full recipe details for this week are available in 'The Kitchen Revolution'. Out now in hardback.
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Shopping List for March Week 1
Meat and fish
* 1.5 kg boned shoulder or boned rolled loin of free-range pork (ask the butcher to score the skin)
* 4 rashers rindless free-range smoked streaky bacon (optional for Flageolet Bean Crumble)
* 3 tbsp duck, goose or beef fat (optional)
Dairy
* 120–160 g goats’ cheese, rind on (harder rather than very soft)
* 10 free-range eggs
* 320 g butter
* 300 g Cheddar
* 60 g Cheddar or Parmesan
* 140 ml soured cream
* 60 ml milk
Fruit and vegetables
* 2.4 kg floury potatoes, such as Maris Piper or baking potatoes
* 1 small butternut or other squash, approx. 400 g
* 9 parsnips, approx. 1.1 kg
* 6 carrots, approx. 600 g
* 1-2 swedes, approx. 700 g
* 1 red cabbage, approx. 750 g
* 400–500 g spinach
* 500 g winter greens (250 g if presliced)
* 300 g Brussel tops, curly kale, chard or Savoy cabbage
* 200 g curly kale
* 5 medium leeks, approx. 600 g
* 3 medium onions, approx. 360 g
* 2 large red onions, approx. 400 g
* 12 garlic cloves
* 2 sprigs fresh sage
* handful fresh parsley
* 10 sprigs fresh thyme
* 4 sweet apples, such as Cox or Braeburn
* ½ lemon
* 4 sticks celery (optional for Flageolet Bean Casserole)
Basics
* 400 g self-raising flour, plus extra for dusting
* 4 slices bread
* 100g breadcrumbs or 2–3 slices bread suitable for crumbing
* 100 g dried breadcrumbs or 50 g stuffing mix (preferably with herbs)
* 50 g medium oatmeal or porridge oats
* 75 g wholemeal flour
* 155 ml groundnut or grapeseed oil
* 140ml olive oil
* 1½ tbsp wholegrain mustard
* 2 tsp Dijon mustard
* 1 tbsp soft brown sugar
* 3 tbsp plain flour
* 1 bay leaf
* 1 tbsp herbes de Provence (not necessary if you use stuffing mix)
* 150 ml vegetable stock (made from a stock cube or bouillon powder)
* salt and pepper
Store cupboard
* 25 g raisins
* 80 g no-soak dried apricots
* 1 × 400 g can celery hearts (optional for Flageolet Bean Casserole)
* 2 × 350–400 g cans flageolet beans
* 1 × 400 g can chopped tomatoes
* 1 tbsp red wine or cider vinegar
* pinch of nutmeg (ground or freshly grated)
* generous pinch of garam masala
* pinch of paprika (smoked or plain)
* 1 tbsp dry sherry (optional)
* 150 ml white wine
* 200 ml red wine
* 200 ml cider
* 75 ml Calvados or white vermouth or 120 ml white wine
Serving suggestions
* green salad ingredients (Flageolet Bean Crumble)
* 1.5 kg boned shoulder or boned rolled loin of free-range pork (ask the butcher to score the skin)
* 4 rashers rindless free-range smoked streaky bacon (optional for Flageolet Bean Crumble)
* 3 tbsp duck, goose or beef fat (optional)
Dairy
* 120–160 g goats’ cheese, rind on (harder rather than very soft)
* 10 free-range eggs
* 320 g butter
* 300 g Cheddar
* 60 g Cheddar or Parmesan
* 140 ml soured cream
* 60 ml milk
Fruit and vegetables
* 2.4 kg floury potatoes, such as Maris Piper or baking potatoes
* 1 small butternut or other squash, approx. 400 g
* 9 parsnips, approx. 1.1 kg
* 6 carrots, approx. 600 g
* 1-2 swedes, approx. 700 g
* 1 red cabbage, approx. 750 g
* 400–500 g spinach
* 500 g winter greens (250 g if presliced)
* 300 g Brussel tops, curly kale, chard or Savoy cabbage
* 200 g curly kale
* 5 medium leeks, approx. 600 g
* 3 medium onions, approx. 360 g
* 2 large red onions, approx. 400 g
* 12 garlic cloves
* 2 sprigs fresh sage
* handful fresh parsley
* 10 sprigs fresh thyme
* 4 sweet apples, such as Cox or Braeburn
* ½ lemon
* 4 sticks celery (optional for Flageolet Bean Casserole)
Basics
* 400 g self-raising flour, plus extra for dusting
* 4 slices bread
* 100g breadcrumbs or 2–3 slices bread suitable for crumbing
* 100 g dried breadcrumbs or 50 g stuffing mix (preferably with herbs)
* 50 g medium oatmeal or porridge oats
* 75 g wholemeal flour
* 155 ml groundnut or grapeseed oil
* 140ml olive oil
* 1½ tbsp wholegrain mustard
* 2 tsp Dijon mustard
* 1 tbsp soft brown sugar
* 3 tbsp plain flour
* 1 bay leaf
* 1 tbsp herbes de Provence (not necessary if you use stuffing mix)
* 150 ml vegetable stock (made from a stock cube or bouillon powder)
* salt and pepper
Store cupboard
* 25 g raisins
* 80 g no-soak dried apricots
* 1 × 400 g can celery hearts (optional for Flageolet Bean Casserole)
* 2 × 350–400 g cans flageolet beans
* 1 × 400 g can chopped tomatoes
* 1 tbsp red wine or cider vinegar
* pinch of nutmeg (ground or freshly grated)
* generous pinch of garam masala
* pinch of paprika (smoked or plain)
* 1 tbsp dry sherry (optional)
* 150 ml white wine
* 200 ml red wine
* 200 ml cider
* 75 ml Calvados or white vermouth or 120 ml white wine
Serving suggestions
* green salad ingredients (Flageolet Bean Crumble)
