PAN SAUCE RECIPES RECIPES

Steps:

• 1. Quarter the apples and remove the cores, peel and finely chop the ginger and place both in a pan with 300ml of boiling water. Boil hard for 10 minutes, stirring occasionally.
  2. Tip the contents of the pan into a blender and blitz until smooth. Rinse the pan, return to the heat and cook the rice according to the packet instructions.
  3. Steam the carrots in a colander above the rice for 20 minutes with a lid on, then remove them to a plate. Add the broccoli to the colander to steam for the last 5 minutes, then put aside and drain the rice.
  4. Meanwhile, season the pork all over with a pinch of sea salt and black pepper, finely grate over a quarter of the nutmeg, then pick over the sage leaves and really press them into both sides of the pork.
  5. Put 1 tablespoon of oil into a large frying pan on a medium heat, then add the pork and steamed carrots. Cook the pork for 4 minutes on each side (depending on its thickness – use your instincts), or until golden and cooked through.
  6. Remove the pork to a board to rest for a few minutes. Reduce the heat to low, squeeze the orange juice over the carrots, shake the pan to coat them and pick up the sticky bits from the bottom, then leave until it becomes a natural syrupy glaze.
  7. Slice the pork and serve with the rice, broccoli and carrots. Swirl the yoghurt through half the apple sauce (keep the rest for another day) and serve on the side. Drizzle with any pan and resting juices, and tuck in.

Steps:

• Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.
• Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. Serve with the venison, celeriac mash (see below) and broccoli.