Delicious UK - (03)March 2020

• 2 tspfennelseeds


• Finelygratedzest1 orange


• 5-6garliccloves, peeled and
  bashed


• 5 tbspoliveoil,plusextratodrizzle


• 1.8kgBritishoutdoor-bred
  boneless,rolledporkshoulder,
  skinon,scoredat12mmintervals
  (askyourbutchertoscoretheskin)


• 3 leeks,trimmed, finely sliced
  andrinsed


• 2 fennelbulbs,trimmedand
  slicedintothinwedges


• 2 bayleaves


• 175mldrywhitewine


• 1 tbspEnglishmustard


• 2 x 400gtinscannellini beans
  (undrained)


• 300mlchickenstock(makesure
  it’sglutenfreeif it needs to be)


• Splash cider vinegar

YOU’LLALSONEED...

• Large,wide,hob-safecasserole
  or heavy roasting tray

1 Putthefennelseedsina pestle
andmortarwitha goodpinchofsalt
andpepper,thencrushuntilfine.
Addtheorangezestand2 ofthe
bashedgarlicclovesandcrush
again.Mixin2-3tbspoliveoil,then
rubthismixtureallover the pork
(seeMakeAhead).
2 Whenyou’rereadytocookthe
meat,heattheovento230°C/
210°Cfan/gas8.Putthecasserole
orroastingtrayovera lowheatand
drizzlein2 tbspoliveoil.Addthe
leeksandremaininggarlic,thenfry
onthehobforabout 10 minutes
untilstartingtosoften.
3 Addthefennel,bayleaves,wine
andmustard,thenbringtotheboil
toreducebyhalf.Stirinthebeans
withtheirliquidandthechicken
stock,thenbringbacktotheboil.
4 Putthemarinatedporkontop
ofthebeans,nuzzlingit ina little,
anddrizzletheskinwitha littleoil.
Roastfor 30 minutestogivetheskin
a chancetocrispupandcrackle.
Removefromtheovenandcover
witha lidortightlywithfoil.Put
thecasseroleortraybackinthe
ovenandlowertheheatto160°C/
140°C fan/gas 3 and cook for 3-4

hoursuntilthemeat is tender and

fallingapart.

5 Removethelidorfoilandturnthe

ovenbackupto230°C/210°Cfan/

gas8.Thiswillgetthecrackling

crispagain,butkeepaneyeonit

andremovetheroastfromthe

ovenafteraround 20 minutes.Skim

anyexcessfatoffthebeansand

finishwitha splash of cider vinegar

beforeserving.

PERSERVING630kcals,24.5gfat

(6gsaturated),74.1gprotein,

17.8gcarbs(3.5g sugars), 0.5g salt,

10.3gfibre

THEPUDDING

Chetna’sdouble-layer

custardand chocolate

mousse

MAKES8 (SAVE2 FORL ATER!).HANDSON

TIME 40 MIN, PLUS CHILLING AND SETTING

Mousseandcustardgo

togetherbeautifully– the

creamyvanillacustardmakes

anidealbaseforthedark

chocolatemousse.I lovethefact

thatthispuddingcanbe made

a day or two ahead.

MAKE

AHEAD

Completetherecipeupto

2 daysbeforeservingand

keepcoveredinthefridge.

CHETNA’S

TIP

Forextracrunch,sprinkle

eachpuddingwithchopped

toastedhazelnutsor

a chopped up Crunchie bar.

FORTHECUSTARD

• 200mldoublecream


• 500mlwholemilk


• 1 tspvanillaextract


• 4 largefree-rangeeggyolks(set
  thewhitesasideforthe mousse)


• 2 tbspcornflour


• 80g golden caster sugar

FORTHEMOUSSE

• 120gdarkchocolate,plus extra
  forgrating(seetip)


• 4 largefree-rangeegg whites


• tsplemonjuice


• 20g golden caster sugar

1 Forthecustard,putthecream,

milk and vanilla extract in a large

heavy-basedpanovera medium

heatandwarmuntiljuststeaming.

Ina heatproofbowl,whisktheegg

yolkswiththecornflourandcaster

sugaruntilsmoothandpale.Slowly

whiskthehotcreamintothe egg

mixtureuntilsmooth.

2 Returnthecustardmixturetothe

pan(noneedtoclean)andcookover

a mediumheatfor2-3minutesuntil

it formsa thickcustard,whisking

allthetime.Dividethecustard

equallyamong8 smallbowlsor

glasses.Cover,thenleavetoset

whileyoupreparethemousse.

3 Forthemousse,meltthe

chocolateina largeheatproof

bowlsetovera panofboilingwater

(don’tletthewatertouchthebowl)

thensetasidetocoolslightly.Ina

separatecleanbowl,whisktheegg

whitesandlemonjuiceuntilthe

whitesformsoftpeakswhenthe

whiskisremoved.Slowlyaddthe

sugar,whiskingbetweenadditions,

untilmediumpeaksform.

4 Spoona largespoonfuloftheegg

whitesintothemeltedchocolate,

thenstirinquicklyuntilcombined.

Addthechocolatemixturetothe

remainingeggwhitesandfoldin

carefullyusinga largemetalspoon

untilsmoothandfullyincorporated.

5 Spoonheapedspoonfulsofthe

mousseontopofthecustard,

dividingit equallyamongthebowls.

Finishbygratingoverextradark

chocolate(orhazelnuts/Crunchie;

seetip)thencoverandleaveinthe

fridgetosetfor3-4 hours (see

MakeAhead).

PERSERVING343kcals,22.7gfat

(13.1gsaturated),6.4gprotein,

28gcarbs(24.6g sugars), 0.2g salt,

0.5g fibre

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MONTH

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Sundayroast

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