Every now and then, in winter, you plan a roast dinner only to have an unexpectedly sunny day - on those days, I quite like to cook the joint on the barbecue instead.
When cooking a large joint of meat on the barbecue, the aim is to try and avoid direct heat: the joint should be placed over an inactive burner. This is so that it doesn't dry out so quickly - however it also mean that you'll need to make sure you have a suitable drip tray to catch the fat run-off.
Once cooked, the meat can be served with the normal roast trimmings, or with something like air-fried new potatoes and salad
An easy pulled pork recipe - it's low on fat/carbs and high in protein so fits anyone on a Paleo type diet.
Diet or not, it's tasty and low effort.
Pork chops cut into strips, given a cider'y tang and served with a selection of veg.
Works surprisingly well alongside potato dauphinoise
Cooking time is calculate based on the weight of the cut - most cuts of pork require the same time per weight, the only real exception is fillet (45 mins, plus 45 per 500g at 140c)
This is based on a recipe from BBC Good Food. I've amended some of the ingredients, partly for convenience - I've also amended some of the cooking times as I prefer to let the bread pull up some of the juices rather than simmering them all off before hand.
A simple mediterranean style traybake, gives tasty roasted vegetables in a sticky balsamic and honey glaze
This pot-roast pork loin comes out moist and succulent. It's not quite a replacement for a proper oven roast, but is a good meal in it's own right, and with much less effort going into timings.
The joint is cooked in the oven for the last 40 minutes in order to give some nice crispy edges, along with some crackling. This is a perfect cue to also set some potatoes and parsnips roasting. Set some veg steaming 20 mins before the end, so you can serve all at once.
Although they're best marinated overnight, these pork skewers are otherwise quick and easy to make and go well with a mix of things
McDonalds closed all of it's restaurants as part of the Coronavirus response. However, they've shared a recipe card with The Mirror so that we can make their Sausage and Egg McMuffin at home.
They've also shared a recipe for a Hash Brown so that we can have one of those on the side.
It's probably the simplest of their recipes that they could have shared, and does seem to taste pretty close to what you get in one of their branches (though, unsurprisingly, isn't nearly as convenient to make as it is to order). The only thing I really found is that it's hard to make the patty's as thin as they do, meaning you can't easily build a double sausage and egg mcmuffin
The recipe makes 1 - just multiply the measurements by the number you want to make
I'm a fairly recent convert to having pork chops on rice, but when they're drenched in a good sauce it works really, really well
This recipe gives a sweet sticky sauce with a very slight hint of spice, while being really quick and easy to make - theres no prep and you can make it in 2 pans, one for the rice, one for the pork.