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With autumn upon us, it’s time to tuck into cosy, seasonal favourites. Many fruit and vegetable varieties are at their seasonal best right now – including the fennel, squash, pears, mushrooms and walnuts featured in this month’s two recipes.
For the roast:
For the loose stuffing accompaniment:
Preheat the oven to 160°C / 325°F / Gas 3.
Place the pork in an ovenproof roasting tin, and rub a mixture of the salt and fennel all over the skin. Add the water to the bottom of the pan, and roast for 3 hours.
Add the pears to the roasting tin, around the edge of the belly. Briefly baste them in the pork fat, before popping the tin back in the oven and continuing to roast it all for a further 30 to 40 minutes. Combine all the stuffing ingredients in a bowl and set aside.
Once the pork is done, remove it and the pears from the pan and cover loosely with foil, leaving to rest somewhere warm for 10 minutes. If the crackling isn’t as crisp as you’d like it, simply pop the roast under the grill for a few minutes.
Put the tin on the hob over a medium heat, and add the loose stuffing ingredients to the warm pan juices. Sauté, stirring gently, until the bread has a nice colour.
Slice the pork and serve with some mashed potatoes, the pears and the loose stuffing.
Save more than £6 on pork belly, with Donald Russell
Virgin Wines recommends the El Boqueron Icono Tierra de Castilla 2009 – its soft, rich palate works a treat with the pork belly. This wine is available in the AA Summer Essentials Mixed Selection – Rewards members save more than £64.
Preheat the oven to 200?C / 400°F / Gas 6, and bring a pan of water to the boil. Add the wheatberries to the pan and cook for 45 minutes or so, until tender but still chewy.
Toss the diced squash in enough oil to coat, with half the thyme leaves. Season with salt and pepper, and roast in the oven for 35 to 40 minutes, until tender.
Heat the butter and 2 tbsp oil in a large pan. Fry the leeks for 5 minutes, then add the garlic and fry for 2 more minutes. Add the mushrooms, the rest of the thyme and the sage, and season.
Fry until the liquid from the mushrooms evaporates, then add the vegetable stock and stir for 2 minutes.
Drain the wheatberries, and toss into the mix with the squash, grated carrot and parsley. Check the seasoning and serve.
Virgin Wines recommends the Coorong Sounds Padthaway Viognier 2012 – its lovely fresh flavours are a perfect match for the salad’s autumnal flavours. This wine is available in the AA Summer Mixed WineBank Welcome Case – Rewards members save more than 50%.
(22 November 2013)
Members can now save 10% at Moto M&S every day.