Preheat the oven to 220°C/Gas Mark 7. Finely chop the sage leaves, rosemary, fennel leaves and flowers together. Butterfly the pork with a sharp knife to open it out to twice the length.

When the pork is cooked, transfer to a chopping board, cover with a sheet of aluminium foil and a clean dry tea towel and set aside to rest for 15-20 minutes. Meanwhile, for the sage and onion ...

One of the most popular dishes at Thai restaurants is grilled pork neck. It tastes best when grilled over coals, which gives it a smoky flavour, but you can also cook it under the grill element of ...

Pork neck is an underappreciated cut of meat. Most people use it only for the Thai dish ko mu yang (grilled pork neck) but it is much more versatile. Because the meat is moist, it can be cooked ...

Put the sage, chestnuts and breadcrumbs into a bowl with the onions, season with plenty of salt and black pepper, then mix well to combine. Lay the pork, flesh-side up, on a chopping board with ...

Pork Chops with swede, mustard and sage. Credit: Mark Moriarty: Off Duty Chef ...

A Christmas dinner isn’t complete without all the trimmings, and it’s the one time of the year where stuffing is essential. Luckily, stuffing can be prepped ahead of time, allowing you minimum ...