SPANISH CIDER RECIPES

Steps:

• Preheat the oven to 230°C/fan210°C/gas 8. Push a knob of butter and a thyme sprig into the cavity of each partridge, then season well. Cross 2 bacon rashers over the breast of each bird, truss them into a neat shape and secure with string.
• Heat the olive oil in a small roasting tin, add the onion and chopped bacon, then fry gently for 5 minutes until lightly brown. Scoop into the centre of the tin, put the partridges on top, then roast for 15 minutes. Lower the temperature to 180°C/fan160°C/gas 4 and roast for a further 10 minutes.
• Remove the tin from the oven and lift the birds onto a plate. Cover with foil and leave somewhere warm to rest while you make the gravy.
• Pour the excess fat out of the roasting tin, then place it over a medium-high heat. As soon as it sizzles, add the cider. Scrape the tin with a wooden spoon to release the caramelised juices, then boil for 2 minutes until syrupy. Add the stock and crab apple jelly, then bubble vigorously for 4-5 minutes until reduced and nicely flavoured. Strain into a small pan, then bring back to a simmer. Blend the soft butter with the flour in a cup and whisk in, a little at a time, until the gravy is thickened. Season and serve with the roast partridge, along with a small bunch of watercress.

Steps:

• 1. Preheat your oven to 240ºC/475ºF/gas 9. First, score the skin of the pork in a criss-cross pattern every 1cm/½ inch with a sharp knife, trying not to cut into the meat itself. Mix a little salt with a teaspoon of paprika, the lemon juice and a little olive oil, then rub this over the meat and into the score lines. Put the meat in a high-sided roasting tray and cook in the preheated oven for 30 minutes to start the skin crisping up.
  2. Remove the meat from the oven, turning the heat down to 180ºC/350ºF/gas 4. Take the pork out of the tray and put it to one side, then spoon out half the fat and discard it. Place the tray on the hob, add the onions, whole chillies, chorizo, bay leaves and rosemary with the remaining paprika, and fry gently until the onions are soft. Add all the tomatoes, the beans, garlic, parsley and a wineglass of water to the tray, stirring and scraping up all the lovely sticky bits from the bottom. Place the pork on top, return to the oven and cook for another hour or so or until the skin is crispy and the meat is meltingly tender.
  3. When cooked, remove the pork from the tray and allow to rest. Taste the sauce and season with salt, pepper and a few swigs of red wine vinegar to give it a twang. Then remove the chillies and control the heat by chopping up as much chilli as you like and stirring it back into the sauce. Lovely served with soured cream.