Roast pork with sage & double onion stuffing, baked apples & roasties
Serve up a winter feast with our roast pork loin and homemade sage and onion stuffing. Carve the joint into pork chops and enjoy with sweet apples and crisp roasties
Baked salmon fillet with pickled cranberries, parsley & pistachios
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 1 week pickling
- Easy
- Serves 6-8
Skip to ingredients
For the pickled cranberries
- 300ml cider vinegar
- 300g caster sugar
- 340g fresh cranberries
- ½ tsp whole cloves
- ½ tsp juniper berries
For the salmon
Nutrition: Per serving
- kcal451
- fat26g
- saturates4g
- carbs25g
- sugars18g
- fibre3g
- protein28g
- salt0.3g
Method
step 1
Make the pickled cranberries a week or two ahead. Put the vinegar and sugar in a pan over a medium heat and bring to the boil. Stir in the remaining ingredients and continue to boil for 4 mins. Pour the mixture into a 1-litre sterilised jar, or two smaller ones, and seal well, then leave to cool. Chill in the fridge for at least a week.
step 2
Heat the oven to 200C/180C fan/gas 6. Toast the breadcrumbs in a dry frying pan for 2-3 mins until golden and toasted, then tip onto a plate and leave to cool.
step 3
Combine the breadcrumbs, thyme, sumac, lemon zest and some seasoning in a mixing bowl. Drizzle with the 5 tbsp olive oil and mix in thoroughly.
step 4
Lay a piece of baking parchment on a baking tray large enough to fit the salmon fillet. Put the salmon fillet skin-side down on top, and carefully spread the crust mixture over the top of the salmon. Don’t press the mixture down too much. Drizzle with a little extra olive oil.
step 5
Bake the salmon for 20-25 mins ideally until it is just cooked and the crust has turned a golden colour. Once cooked, transfer to a serving platter and garnish with the pistachios, some drained pickled cranberries and the parsley. Try serving with buttered greens and roast new potatoes.
