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Pork Cherry sauce & Tray Roasted Veg

It’s Prunus season. That’s Cherries first and then Plumbs for those who can’t be bothered with Latin names! Boneless Belly Pork at £2.19 didn’t look too promising in it’s wrapper. But it worked out really well!

Ingredients for the Tray Roast:-

Red Onion
Black Lime & 1/2 the juice of a Lemon
Salt & Pepper


(1) Shake it all up with the Oil, Salt & Pepper
(2) Put it in a tray in the oven at 180C
(3) Watch some TV or have a glass of wine (We didn’t do either as we have no TV or wine!)
(4) Turn so that everything roasts evenly
(5) Serve!

Ingredients for the Cherry Sauce:-

Soy Sauce
Juice of ½ a Lemon


(1) Place everything excluding the Lemon Juice in a sauce pan and boil.
(2) Once the Cherries have softened take the sauce off the heat and press through a sieve.
(3) Add the Lemon juice and bring back to a simmer.

Belly Pork:-

Score with a knife, rub with Oil, Salt & Pepper and roast at 180C until the crackling is crispy. I’m pretty sure nobody needs in-depth instruction here!

We demolished ours we a few boiled Garlic Spuds for a change and the whole thing was really taste. Sorry about the very casual approach today, but this is a really easy, quick and tasty recipe you can do while you’re fighting with you printer, washing machine or children!


Leftovers Soup!

We have a confession to make…. We often cook far too many vegetables and also end up with bits of leftover meat. Most folk would throw these in the bin, but we’re a bit tight like that. So it all ends up in the freezer in boxes. But the freezer is not a bottomless pit.

So yesterday we had a “Soup Making Day” Nothing goes to waste here. I can’t give you exact ingredients for this soup but basically you’ll need the following.


Vegetables and meat leftovers from the freezer
2 Stock cubes
1 Wuzzer ( We got ours as a freebie via Amazon when we switched energy suppliers) – That’s a food processor to most folk.


(1) Thaw everything you have stored in boxes.
(2) Boil 2 Stock cubes in 500ml of water.
(3) Blitz everything apart from the stock.
(4) Place in a large pan and add enough stock to make a reasonable soup liquidity.
(5) Bring to boil.
(6) If you are not going to eat today allow to cool and freeze in portions.

We have a few verbs and bits an bobs which we are growing in tubs on our balcony, so I dressed the soups up with those, a Gluten free cracker and a bit of grated Cheese. Looks good, tastes better!

Slow roast Pork Leg

In the local Supermarket they had an offer on boned out Pork Leg earlier in the week. “Was £9.10 now £4.55” Not to be sniffed at. But far too big for us to eat in one sitting. So I butchered it into three more manageable sized pieces and froze two of them. This was the result of one of the frozen pieces and we still have a good half of this cooked in the fridge. So potentially six servings from the one joint.

Ingredients for the roast:-

Chilli flakes
Salt and Pepper
Dried Sage
2 fresh Rosemary sprigs


(1) Rub the above ingredients excluding the Rosemary into the outside of the meat.
(2) stab the joint with a sharp knife and insert the Rosemary into the holes
(3) Foil and roast at 170C for about an hour.
(4) If the joint hasn’t been frozen take the foil off and turn up to 190C for the last 20 minutes to crackle the skin.
(5) Remove the Rosemary before carving and allow the joint to rest.

We served ours with Gluten free Yorkshire puddings, Roast Potatoes, Cabbage, Carrots and Peas.

The gravy was a stock cube, Corn Flour and the meat juices.


Slow Cooker Herby Turkey

A Turkey Thigh and Drummer is presently £3 down from £4.75 and there are realistically 4 meals or more in a pack of all 3 for us. So Sue’s been playing with recipes!


1 Large Turkey thigh
3 cloves of Garlic, cut in halves
2 Sprigs of fresh Rosemary
1 Tsp dries Thyme
1 Tsp dried Sage
1 Tsp dried Rosemary
1 Tbls chopped fresh Parsley
Salt & Pepper
Garlic and Herb Butter
1 large Onion, chunky
2 slices of Lemon


(1) Lay the Onion and Garlic with a drizzly of Oil in the slow cooker Pot.
(2) Place the fresh Rosemary on top.
(3) Sprinkle this with the herbs and seasoning.
(4) Lay the sliced Lemon on top.
(5) Pat the Turkey dry with kitchen roll then rub the Garlic Butter all over and season with Salt & Pepper and additional herbs.
(6) Set to cook on high for 4 hours.
(7) After 4 hours remove from the pot and place on a baking dish.
(8) Rub with extra Garlic butter and Salt & Pepper.
(9) Roast at 180C for about 20 minutes to crisp the skin.

Serve with seasonal vegetables of your choice. We had Carrots, Red Cabbage and Bell Peppers, roast Spuds etc.


Super-Slaw recipe

We do on occasions buy Coleslaw but Sue more often that not makes her own. Provided you have Onions and Mayonnaise the other ingredients are arbitrary really. We’ve had Broccoli stems, Swede, you name it really - in various Coleslaws. This version was very colourful and notably tasty due to a (Not to long to be) Secret ingredient….


Carrots, finely batoned
Onions, finely sliced
Red Cabbage, finely sliced
Black Lime, crushed
Lemon juice

The Black Lime and Lemon juice added a really good citrus kick. You can get Black Limes from various Continental shops, they are really inexpensive, last for ever it seems and are handy to add a citrus flavour to all sorts of dishes.

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