2 Granny Smith Apples

1 Tablespoon Butter

1 Tablespoon Apple Cider Vinegar

• Peel and dice the apples.
• Place in a small sauce pan add butter and cider vinegar.
• Slowly cook till soft.
• Puree the apple mix till smooth.

Pork Roulade Ingredients

1.5kg Pork Belly

2 Garlic Cloves

3cm Cube of Ginger

1 Large Carrot

1 Celery Stick

1 Brown Onion

1 Granny Smith Apple

1 Star Anise

2 Cinnamon Sticks

9 Juniper Berries

Handful of Sage

2 Tablespoons Light Soy Sauce

660ml Apple Cider

375ml Chicken Stock

¾ Cup Cream

Method

• Remove skin and excess fat from the pork. Season well with salt and pepper. Roll length ways and secure tightly with string.
• Cut the carrot, celery, onion and apple into large pieces.
• Heat olive oil in a large casserole dish and fry the pork until browned on all sides, remove from pan
• Place the carrot, onion, celery, apple, ginger and garlic cloves into the pan and fry for 2 minutes, return the pork to the pan.
• Add the apple cider, chicken stock, spices and sage. If the liquid hasn’t covered the pork add water until covered. Bring to a simmer remove any scum that comes to the top. Cover with a cartouche and then a lid. Reduce the temperature to its lowest setting and keep on this heat for 2 ½ to 3 hours. The pork should be very tender when it is ready.
• Prepare 8 sheets of cling film 30 cm in length and place them each on top of the other till they are one very thick piece of cling film. Remove the pork from the pan and wrap it tightly in the cling film until it looks like a bon bon. Refrigerate until needed.
• Strain the stock and refrigerate it until the fat has solidified. Remove the fat from the top of the stock and place it back on the stove top.
• Cook the stock down till it forms a thick jus.
• While the stock is cooking down Prepare the apple pure and mash potatoes. Once the jus is thick and glossy add the cream and simmer for 1 minute.
• Remove the pork from the fridge and slice into 1 cm disks. Heat a fry pan and fry the pork disk until golden and caramel looking. Prepare each plate with mash potato 2 slices of pork apple sauce and then pour jus onto the pork.

Ingredients

35g Cocoa powder

80ml Hot water

150g Dark chocolate

150g Unsalted butter

275g Brown sugar

110g Hazelnut meal

4 Eggs ,separated

Method

Preheat oven to 180′c. Grease a deep 20cm round cake pan, line base and side with baking paper.

Melt chocolate and butter together in a bowl. Combine cocoa and the water in large bowl and stir until smooth. Add the chocolate mix, sugar and hazelnut meal. Stir mixture until combine. Add egg yolks, one at a time stirring well after each addition.

Beat egg whites in small bowl with electric mixer until soft peaks form. Fold into the chocolate mixture in two batches.

Pour mixture into prepared cake tin and bake in moderate oven for 1 1/4 hours. Let cool in the tin. To serve dust with cocoa powder and serve with thickened cream and mixed berries.

This is a really easy recipe, it is also gluten and dairy free.

Ingredients

4 Large egg whites

pinch salt

1/2 cup caster sugar

250g  desiccated coconut

Method

Preheat oven to 180′c  place 18 paper cases onto a baking tray. In a large mixing bowl whisk egg whites and a pinch of salt till soft peaks form. Add the sugar bit by bit whisking thoroughly between each time. Keep whisking the egg white mixture until stiff peaks have formed. Gradually fold in the coconut with a spatula, don’t over mix the mixture at this stage or the egg whites will start to collapse. Once the coconut has been mixed in, put a spoon full of mixture into each of the cases. Bake for 15 to 20 minutes until golden brown, the inside should be still quite moist.