Pork with mustard and cider, mash with leeks, roast sprouts, mushrooms and onions

Dinners have taken a definite wintery turn.  This was easy, and lovely.  Roast sprouts have a sweetness which can be missing in the boiled/steamed versions - try them!

Leeks
Potatoes
Butter
Onions
Mushrooms
Olive oil
Garlic
Sprouts
Pork steaks
Dry cider
Wholegrain mustard
Pork stock cube

1.  Slice and rinse leeks, put into a steamer and steam over the boiling potatoes.
2.  Peel potatoes and cut into chunks, boil in salted water.
3.  Chop onions and mushrooms and toss in olive oil, add crushed garlic - roast in an oven dish for about 30 minutes.
4.  Prepare sprouts by removing scruffy outer leaves and toss in olive oil, roast for about 30 minutes.
5.  Mash the potatoes, beat in leeks and butter - put into the oven with everything else.
6.  Fry the pork in a little olive oil, turn and fry on the other side.  Then add a big spoonful of wholegrain mustard, a pork stock cube and half a bottle of dry cider.  Simmer for about 5 minutes.
7.  Serve, scoff …. yum

Roast venison

Sometimes Bracewell's butchers have venison … they have some red stag available now.

So - roast venison, roast cauliflower with hazelnuts, braised red cabbage with apple, mashed potatoes and a mushroom and onion gravy.  Roast halloumi for the veggie too.

All ingredients sourced from Todmorden market - The Mediterranean Pantry (garlic, olive oil, bouillon, red wine vinegar, hazelnuts, tomato puree, sea salt), Bracewell's butchers (venison), The Crumbly Cheese (halloumi, butter), Kevin (vegetables)

Start with the cabbage, then potatoes, then cauliflower and gravy - finally the meat.  Takes about an hour and a bit.

Onions
Red cabbage
Garlic
Apple
Red wine vinegar
Vegetable stock
Olive oil
cauliflower
Mushrooms
Tomato puree
Hazelnuts
Potatoes
Butter
Venison - loin

1.  Season the venison with salt, leave at room temperature to cook at the end.
2.  In olive oil, sweat down chopped onion and a clove of crushed garlic, add shredded red cabbage, a splash of red wine vinegar, a chopped apple and about half a pint of vegetable stock (I also chucked in a cup of red wine - totally optional).  Simmer gently for about an hour - taste to check for seasoning, and don't let it burn by drying out too much.
3.  Peel potatoes, boil in salted water to make mash.  When they are done mash with a good knob of butter, and put into an oven dish, in the oven, to brown on top.
4.  Break cauliflower into florets, toss in olive oil and roast - takes about 30 minutes - add roughly chopped hazelnuts 10 minutes before serving.
5.  Make gravy - soften chopped onion and crushed garlic in olive oil - add tomato puree and veg stock - simmer gently for 10 minutes - add water/wine to get the consistency right.
6.  Fry venison on each side for about 2 minutes, roast for about 15 minutes, leave to rest for 5-10 minutes.
7. Serve, scoff … have seconds.  Sunday perfected.