Thai Soup, Slow-roasted Pork and Chilli Pineapple

A delicious fish and coconut soup with a spicy kick

What do I need?
350g (12oz) smoked haddock
2 tsp Thai fish sauce
1 tbsp oil
1 red chilli, finely chopped
1 green chilli, finely chopped
6 spring onions, sliced
850ml (1½ pints) light stock
1 x 200ml carton coconut milk
Small can of sweetcorn, drained
2 tbsp lime juice
1 tbsp Thai fish sauce
Fresh coriander

How do I make it?
Cut the fish into 1cm (½-inch) cubes and sprinkle with the Thai fish sauce. 

Heat the oil in a large saucepan and fry the chillies and onion for a minute. Pour over the stock and the coconut milk and bring to the boil. Simmer for 5 minutes. Add the fish and cook for a further 2-4 minutes until the fish is cooked.

Add the lime juice and the fish sauce, taste and adjust the seasoning. Serve garnished with chopped fresh coriander.

Why not try…
The soup served in espresso cups for smaller helpings.

Slow-roasted Pork
(Serves 4 generously)

What is it?
Free-range belly of pork is slow roasted for tenderness and succulence. It’s great with new or roast potatoes and fresh organic veg.

What do I need?
1 whole piece of free-range belly pork, about 1-1½kg (2-3 lb)
2 onions
1 tsp salt
1 tsp ground ginger
1 tsp ground coriander
¼ tsp chipotle powder or cayenne

How do I make it?
Cut the onions into quarters and place in the base of a Bake-O-Glide lined half size roasting tin. Place the meat on top of these. Mix the remaining ingredients together and rub into the meat.

Aga method
2, 3 and 4 oven Aga: place in the roasting oven for 30 minutes until browned, then transfer to the simmering oven for 6-8 hours. 

If necessary, return to the roasting oven for 20 minutes to crisp the crackling.

Chilli Pineapple with Lime Cream
(Serves 4)

What is it?
A gorgeous sweet pineapple with a hot sauce and lashings of cool lime cream.

What do I need?
25g (1oz) butter
1 fresh pineapple, peeled, cored and thickly sliced
25g (1oz) soft brown sugar
1 long red chilli, deseeded and cut lengthways
1 star anise

To serve:
200ml carton of thick crème fraîche
1 lime, zest and juice

How do I make it?
Heat the butter in a large Aga cast aluminium frying pan. Add the pineapple slices, sugar, chilli and star anise. Gently fry the pineapple on the simmering plate for about 4 minutes on either side until lightly golden.

Remove the pineapple from the pan to serving plates. Discard the chillies and star anise and pour the juices over the pineapple.

Mix the crème fraîche with the juice of the lime and half the zest. Place the cream with the pineapple and decorate with the remaining lime zest.