PORK PAN SAUSAGE RECIPES RECIPES

Preheat the oven to 150°C, fan 140°C, gas 2. Heat half the olive oil in a medium non-stick saucepan. Dust the pork with the flour. Add half the pork to the pan and brown on all sides. Remove to a plate. Repeat with the rest of the pork and set aside.

Add the remaining olive oil to the pan, along with the onion, carrots and celery and cook, stirring occasionally, for about 10 minutes, until the onion has softened slightly. Return the meat to the pan with the garlic, tomatoes, bay leaf and thyme leaves. Make up 500ml stock using the stock cube and pour 300ml into the pan (save the rest for another recipe). Bring to the boil, then carefully pour the contents of the pan into an ovenproof casserole. Cover with a lid then transfer to the oven and cook for 2 hours.

Just before serving, remove the casserole from the oven, sprinkle with the grated parmesan and bake until the cheese has melted.

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Halve the cherry tomatoes, peel and finely slice the garlic, and tear the bread into bite-sized chunks.
3. Place it all in a 30cm x 35cm roasting tray, pour in the beans and their juice, drizzle with 1 tablespoon each of olive oil and red wine vinegar, add a splash of water, and mix it all together.
4. Quickly pinch and twist each chipolata in the middle to make it into two mini ones, then randomly dot them around your bake, lightly pressing them into the beans and tomatoes.
5. Roast for 45 minutes, or until everything is golden, bubbling and delicious.

1. Preheat the oven to 200°C/400°F/gas 6.
2. Wash, trim and dice the leek, core and dice the apple, then pick the thyme leaves.
3. Combine the pork, leek, apple, thyme leaves and mustard seeds in a bowl. Season and set aside.
4. Roll out the pastry to 1cm thick and 34cm x 30cm. Halve lengthways and place a strip of mince down the centre of each.
5. Brush the edges with beaten egg, roll up and seal. Brush with more egg, then cut each strip into 3 rolls.
6. Score the tops and bake for 20 minutes, or until golden and cooked through.

Preheat the oven to 150°C, fan 140°C, gas 2. Heat half the olive oil in a medium non-stick saucepan. Dust the pork with the flour. Add half the pork to the pan and brown on all sides. Remove to a plate. Repeat with the rest of the pork and set aside.

Add the remaining olive oil to the pan, along with the onion, carrots and celery and cook, stirring occasionally, for about 10 minutes, until the onion has softened slightly. Return the meat to the pan with the garlic, tomatoes, bay leaf and thyme leaves. Make up 500ml stock using the stock cube and pour 300ml into the pan (save the rest for another recipe). Bring to the boil, then carefully pour the contents of the pan into an ovenproof casserole. Cover with a lid then transfer to the oven and cook for 2 hours.

Just before serving, remove the casserole from the oven, sprinkle with the grated parmesan and bake until the cheese has melted.