CATERING

Better Cuts, Better Meals

Nationwide there is a growing trend. More and more people are growing their own vegetables and even raising their own livestock for a homelier take on their favourite pork, poultry and lamb meals.

Celebrity chefs such as Gordon Ramsay, Jamie Oliver and, in particular, Hugh Fearnley Whittingstall have been at the forefront of this food revolution. Increasingly large numbers of people have been inspired to start rearing their own meat watching Hugh’s River Cottage series.

However, this is not always practical. Urban dwellers often struggle to find the space for a vegetable garden, let alone a small barnyard of animals!

Wonderful farmers markets, butchers and grocers up and down the country sell quality produce. The tastiest beef, lamb, poultry and pork recipes will immediately be tastier using meat of better quality.

It need not break the bank either. You can mix up the cuts that you buy one week a pork fillet, the next a cheaper but equally delicious cut such as pork belly.

Your local butcher will have a wealth of product knowledge and expertise and will be able to assist you in chossing the perfect, no matter what the occasion.

Try the Cajun pork recipe below with good quality pork fillet. It only takes half an hour to cook and tastes delicious.

Pre heat your oven to 180°C and season your pork fillet with two table spoons of Cajun spice. Place your pork in the oven and leave it to cook for 25 minutes to half an hour.

Whilst this is cooking, peel about 2 pounds (900g) of sweet potatoes and boil until nice and soft. Mash your sweet potato and add spring onion and low fat fromage frais before seasoning generously with black pepper.

In the last 15 minutes of cooking time place some pineapple rings drizzled in honey alongside the pork fillet in your oven.

In just half an hour from start to finish you have a beautifully spiced dish.

刀見笑預告片The Butcher, The Chef and The Swordsman Trailer

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