One-pot pork with orange, olives & bay

This provençal-style pork casserole with vibrant citrus flavours, sweet shallots, new potatoes and sundried tomatoes will make your dinner a true pleasure.


You will need: 85g sundried tomato in oil, roughly chopped, plus 2-3 tablespoons of oil from the jar, 1kg pork shoulder, cut into chunky cubes, 2 tablespoons of plain flour, seasoned, 400g shallot (see tip, below), 1 onion, thinly sliced, 3 bay leaves, few thyme sprigs, 5 garlic cloves, thinly sliced, 400ml red wine, strip of zest and juice from 1 orange, 350ml chicken stock, 400g can chopped plum tomato, 800g large new potato, peeled & halved or cut into fat slices, depending on size, 70g pack dry black olive.


1. Begin with heating 1 tablespoon of of the sundried tomato oil in a large, flameproof casserole dish. Toss the pork in the flour, tap off any excess, then brown it in 2 batches, transferring to a large bowl once golden and crusted. Use a splash more oil for the second batch if needed.

2. After that, tip 1 tablespoon of oil, shallots, onion, bay leaves and thyme into the pan and fry for 5 minutes until golden here and there. Stir in the garlic and sundried tomatoes, cook for 1 min more, then tip onto the pork.

3. Move onto splashing the wine and orange juice into the dish, add the orange zest and boil hard for 5 minutes. Add the meat and onions back in.

4. When ready to cook, heat oven to 160C/140C fan/gas 3. Stir the stock, canned tomatoes, potatoes and olives into the casserole, then bring to a simmer. Prod the potatoes as far under the surface of the liquid as you can. Cover, leaving a slight gap to one side, then cook in the oven for 2½ hours, or until the meat is tender enough to cut with a spoon. Spoon away any excess fat and let the stew rest for a few minutes before ladling into shallow bowls.

Beetroot, orange & hazelnut salad

This salad is unique thanks to its simple flavor combinations that work amazingly together. Also, it has lots of textures and a sweet honey dressing.


You will need: 280g bag green bean, stem end trimmed, 3 large oranges, 250g pack cooked beetroot (not in vinegar), cut into slim wedges, 100g toasted hazelnut , roughly chopped, 150g bag baby spinach leaves

For the dressing: 2 table spoons of white wine vinegar, 2 table spoons of clear honey,  2 table spoons of extra virgin olive oil.


1. First off, cook the beans in boiling water for 2 minutes, drain and run under cool water until cold, then drain well – they should still have a nice crunch. Using a sharp knife, remove the peel, then segment the oranges. Squeeze the juice from the pith into a small jam jar.

2. Move on to layering the orange segments, beetroot, beans, hazelnuts and finally the spinach into a large plastic food container ready for the picnic – this way the spinach won’t go soggy. 3. Now, add the remaining ingredients for the dressing to the jam jar with some seasoning, seal and pack into your salad box. When you’re ready to serve, toss the salad and dressing together.