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Slow Cooked pork shoulder with salt-baked potatoes and watercress. Tasty dinner ideas.
How To Make Slow Cooked Pork Shoulder With Salt-baked Potatoes And Watercress:

Prep time: 20 minutes
Cooking time: 3 hours

Serves: 6

Ingredients:

• 2kg boneless pork shoulder joint, skin on
• 2 medium onions, peeled and thickly sliced
• 4 sprigs rosemary
• 6 cloves garlic, peeled and crushed
• 2 x 85g bags watercress
• Sea salt

For The Salt-baked Potatoes:

• 1kg coarse rock salt
• 1 tsp smoked paprika
• 3 egg whites
• 6 medium sized waxy potatoes, skin on

For The Mustard Mayonnaise:

• 1 heaped tbsp. wholegrain mustard
• 300g mayonnaise

Method:

1. Pre-heat the oven to 220ᵒC. Take a large roasting tin and place the sliced onions, rosemary and garlic into the centre in a pile.
2. Prepare the pork by patting dry with kitchen roll. If the skin has not already been scored by your butcher, take a sharp knife and score lightly with lines roughly 1cm apart. Take some sea salt and rub it all over the pork, getting right into the score lines in the skin.
3. Place the pork on top of the onions and rosemary. Put the roasting tray into the oven for around 30 minutes, or until you see the skin puffed up and golden. Remove the pork from the oven, cover with foil, and turn down the heat to 170ᵒC. Place the tray back in the oven and cook for a further 2 hours before removing and allowing to rest for a minimum of 20 minutes.
4. To make the salt baked potatoes, mix together the rock salt, egg whites and smoked paprika. Put a layer of the salt mixture into a deep baking tray, then place the potatoes on top. Cover with the remaining salt mixture and bake the whole thing in the oven for 45 minutes-1hour, using a knife or skewer to check whether the potatoes are cooked in the middle. Remove from the oven once cooked and allow to cool for 10 minutes.
5. Mix the mustard and mayonnaise together in a small bowl. Turn out the potatoes in their salt crust and smash in order to release them. Brush off the majority of the salt crust before serving. Carve the pork and place the watercress into a big salad bowl. Serve everything family style and enjoy!

Slow Cooked Pork Shoulder With Salt-baked Potatoes And Watercress. Recipe courtesy of Watercress. For more recipe inspiration and to find out more about the health benefits of watercress, visit Watercress.
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Watercress Welsh Rarebit anyone? How tasty!! Watercress Welsh Rarebit: Breakfast And Brunch Recipe Ideas.
How To Make Watercress Welsh Rarebit:

Prep time: 10 minutes
Cooking time: 5 minutes

Serves 4

Ingredients:

• 30g watercress, roughly chopped, plus a few sprigs for serving
• 4 thick slices of sourdough bread
• 2 large egg yolks
• 150g crème fraiche
• 1 tsp English mustard
• 100g grated mature Cheddar
• 4 tbsp chutney of your choice (we used red onion)

Method:

1. Set the grill to high and prepare a grill pan. Lightly toast your four slices of bread. Take a bowl and beat together the egg yolks, crème fraiche, and mustard, before stirring in the grated Cheddar and chopped watercress.
2. Take your toasted bread and spread one side all over with chutney, ensuring that it goes right to the edges. Follow the chutney with a thick layer of rarebit mix, again ensuring that the bread is covered right up to the edges so that it doesn’t burn under the grill.
3. Place the topped rarebit under the grill and cook until the top of the cheese is bubbling and heated right through. Remove from the grill and serve immediately, topped with a few extra sprigs of watercress.

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How To Make Chestnut Mushroom And Watercress Stroganoff With Giant Wild Rice.

Prep time: 20 minutes
Cooking time: 45 minutes

Serves 4

Ingredients:

• 500g chestnut mushrooms, thickly sliced
• 1 x 85g bag watercress
• 1 medium onion, finely sliced
• 2 cloves garlic, finely chopped
• 1 tsp smoked paprika
• 1 tsp chilli powder
• 50ml dry white wine
• 2 tbsp tomato puree
• 100ml hot vegetable stock
• 100ml double cream
• 1 knob butter
• 1 tbsp vegetable oil
• 250g giant wild rice
• Salt and black pepper

Method:

1. First cook the wild rice according to packet instructions. If giant wild rice is not available, then you can substitute with Basmati or long grain rice instead.
2. Heat the oil in a large pan and add in the butter. Once the butter is foaming add in the onions and a good pinch of salt, frying on a medium heat for 5 minutes. Add in the mushrooms and garlic, continuing to fry until the mushrooms are cooked and the onions are softened.
3. Add in the paprika, chilli powder, and white wine, then bring to a simmer. Stir in the tomato puree, vegetable stock, and cream, then continue to simmer for 10 minutes, or until liquid has reduced by a third.
4. Once the rice is cooked, take a handful of the watercress, roughly chop and stir through the rice. Stir the remaining watercress into the stroganoff. Taste the sauce, then add salt and pepper if needed. Serve along with the giant wild rice.

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Baked Pumpkin and Watercress Fondue. Autumn comfort foods with Watercress.
We may have said goodbye to summer, packed away our shorts, and come to realise that winter is just around the corner, but there’s no reason to feel gloomy about what’s on the menu at this time of year.

Autumn is often cited as the best season for food, with its abundance of produce and fresh flavours. So, enjoy Autumn, and fall for the taste of watercress with these wonderfully warming recipes; they’re simple and speedy to make, packed full of vitamins and minerals and bursting with flavour.

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Enjoying these recipes won’t just be a treat for the taste buds but will help to keep you healthy going into winter too!

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Ginger Pumpkin Pie: Great Recipe For Autumn And Halloween.
We couldn’t resist adding just one sweet recipe, but we think you’ll be pleased we did! Don’t worry too much about getting rid of all those seeds. Once cooked the roasted pumpkin is pushed through a sieve, to make a silky smooth, spiced filling. You could also use butternut squash and enjoy ‘pumpkin’ pie all year round.

Ginger Pumpkin Pie: Great Recipe For Autumn And Halloween:

Serves 12

Prep time: 20 mins
Cook time: 1hr 40 mins

For The Filling:

• 500g pumpkin or squash flesh - skinned
• 2 large eggs
• 75g golden caster sugar
• 2 tbsp plain flour
• 100ml double cream
• 100ml Belvoir Ginger Cordial
• 1 tsp ground cinnamon
• a little freshly grated nutmeg

For The Pastry:

• 250g plain flour
• 125g cold butter, cubed
• 4 tbsp Belvoir Ginger Cordial

To Finish:

• 200ml double cream
• 2 tbsp Belvoir Ginger Cordial
• a few green pumpkin seeds and a pinch of cinnamon

Method:

1. Preheat the oven to 200˚c/180˚c (fan)/Gas Mark 6. Roughly chop the pumpkin or squash flesh and place in a large roasting tray, add a splash of water, cover with foil and bake for 40 mins until really soft. Remove the foil for the last 10 mins. Cool for 10 mins

2. While this bakes, make the pastry: place the flour and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the ginger cordial and pulse again until the mixture forms a dough. Wrap and chill for 10 mins.

3. Roll out the pastry on a lightly floured surface and use to line a 23cm fluted flan tin. Prick the base and fill with paper and baking beans. Stand the tin on a baking tray and bake for 15 mins. Remove paper and beans and bake for a further 5 mins until the pastry looks dry.

4. Reduce the oven temperature to 160˚C/140˚c (fan)/Gas Mark 3. Push the pumpkin flesh though a nylon sieve to make a thick puree. Use a wire whisk to beat the eggs with the sugar and flour, Add the puree, then the cream, cordial and spices. Mix well. Pour into the pastry case and bake for 40 mins or until the filling has set. Remove from the oven, cool, then chill.

5. To decorate whip the cream and cordial in a medium bowl until it forms soft peaks. Heap spoonfuls around the edge of the pie, finally scatter with pumpkin seeds and a little ground cinnamon.


Ginger Pumpkin Pie: Great Recipe For Autumn And Halloween recipe courtesy of Belvoir Fruit Farms.

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How To Make Salmon with Sticky Ginger Sauce. How tasty does this sound? The ginger cordial makes a great base for a teriyaki sauce and served with simply stir-fried broccoli and carrots make a really tasty family meal that’s healthy too. How To Make Salmon with Sticky Ginger Sauce.

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How To Make Salmon with Sticky Ginger Sauce. How tasty does this sound?
The ginger cordial makes a great base for a teriyaki sauce and served with simply stir-fried broccoli and carrots make a really tasty family meal that’s healthy too.

How To Make Salmon with Sticky Ginger Sauce:
Serves 4

Prep time: 10 mins + marinating
Cook time: 15 mins

For The Salmon:

• 4 tbsp Belvoir Ginger Cordial
• 4 tbsp dark soy sauce
• 1 tbsp sesame oil
• 2 tsp sesame seeds
• 4 skinless boneless salmon fillets

For The Vegetables:

• 2 tbsp vegetable oil
• 1 small red onion, sliced
• 2 carrots, cut into batons
• 250g purple sprouting broccoli, trimmed
• 1 clove garlic, crushed
• 2 tbsp Belvoir Ginger Cordial
• cooked wholegrain rice to serve

Method:

1. Preheat the oven to 200˚C/ 180˚c (fan)/Gas Mark 6. Take a medium ovenproof dish, add the cordial, soy, sesame oil and seeds and mix together. Add the salmon fillets and turn to coat. Marinate for 10 mins.

2. Turn over the salmon fillets then bake uncovered in the oven for 10 mins. Spoon the sauce over the fish and bake for a further 5 mins. Remove from the oven and keep warm.

3. Cook the vegetables: heat the oil in a wok, add the onion, carrots and stir fry for 2 mins. Stir in the broccoli and garlic and mix well. Add the cordial and 4 tbsp water, cover the wok and steam the vegetables for 4 mins.

4. Serve the salmon and vegetables on brown rice, spooning the cooking juices from the salmon over the top.

How To Make Salmon with Sticky Ginger Saucerecipe courtesy of Belvoir Fruit Farms.

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