2½ hours (including 2 hours in the oven) EASY This recipe looks lengthy but it takes care of itself once in the oven. Spring greens are very tender at this time of year and just need brief cooking.
garlic 2 cloves, crushed root ginger a thumb-sized piece, grated soy sauce 2 tbsp Shaoxing rice wine or dry sherry 3 tbsp star anise 1 Chinese five spice 1 tsp cinnamon stick 1 brown sugar 2 tbsp pork shoulder 1kg, fat trimmed and cut into chunks
Sesame spring greens
spring greens 500g, washed and stalks removed, shredded sesame oil sesame seeds 1 tbsp, toasted
Heat the oven to 150C/fan 130C/gas 2. Mix the first 8 ingredients together with 300ml water and put in a large casserole with a lid. Add the pork and stir. Cover and cook for 2 hours.
Remove from the oven and scoop out the meat. Fast boil the sauce until reduced and thick enough to coat the pork.
Put the pork back in and toss in the sauce to heat through.
Meanwhile, heat a large pan or wok and add the greens and a splash of water. Cover and cook until wilted. Dress with sesame oil and seeds and serve with the pork. Serves 4
45 minutes + chilling a little effort Because they head out to sea to feed, wild sea trout or salmon trout often have much more flavour than farmed trout and the firm, pink flesh is perfect for making these fishcakes. Their season runs from March to July.
sea trout 500g skinless fillet potatoes 500g floury ones, such as King Edward or maris piper, peeled spring onions 6, finely shredded butter soft herbs, such as chives and parsley, a good handful, finely chopped lemon 2, 1 zested, 1 cut into wedges egg 1 beaten fresh breadcrumbs 100g oil for frying
Heat the oven to 190C/fan 170C/gas 5. Put the fish in a baking dish with a splash of water, cover tightly with foil then bake for 15-20 minutes until just cooked through. Cool and flake into large chunks.
Boil the potatoes until tender then mash with lots of seasoning. Cook the spring onions in a little butter until softened then add to the mash with the herbs and lemon zest and mix in. Gently mix in the trout then leave to cool a little. Form into 8 cakes then dip each first into the beaten egg, then the breadcrumbs. Chill for an hour to set.
Heat a little oil in a non-stick frying pan. Cook the fishcakes for 3-4 minutes each side until golden and crisp. Keep warm in a low oven while you finish the rest. Serve with dressed salad leaves and lemon wedges. Serves 4
1 hour EASY This is a great Sunday lunch side dish. The orange-fleshed sweet potatoes look the nicest so just scratch the skin a little when buying to be sure of the colour.
double cream 284ml carton whole nutmeg a good grating chilli flakes a pinch garlic 1 clove, crushed rosemary 2 sprigs, needles stripped off and chopped sweet potatoes 1kg, peeled and sliced
Heat the oven to 190C/fan 170C/gas 5. Put all the ingredients except the sweet potatoes in a small pan, season really well and bring to just below boiling point. Arrange the sweet potato slices in a shallow ovenproof dish and pour over the infused cream. Bake for 30-40 minutes until the potato is tender and the top golden and bubbling. Serves 4
Braised Chinese pork with sesame spring greens
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