Bringing back those traditional slow roast favourites

slow roast pork tenderloin

Sometimes there’s nothing more homely and satisfying than a traditional slow roast. Here’s a few of our favourite slow roast recipes that will go down a storm.

Traditional and Slow

During the 60s and 70s when a Vesta Chow Mein was the height of sophistication, Jane Grigson was championing local producers, high welfare farming and heritage breeds. This approach added to the foundations of the modern food movement which advocates animal welfare, provenance and ‘nose to tail’ eating.

As the Observer cookery editor (a role currently occupied by Nigel Slater), and in her 8 cookery books, Jane published sensible and unfussy recipes that were well researched and easy to understand.

In her book 1974 book English Food she rescues staple recipes from our culinary past, like faggots and peas, boiled ox tongue, guards of honour, rillions of pork and shin of beef stew. All these dishes have influenced the modern restaurants and cookery writers we praise today.

If you want to read a fascinating modern response to Jane Grigson’s recipes check out http://neilcooksgrigson.blogspot.co.uk/ where an American blogger is working his way through every recipe in ‘English Food’.

For a simple classic from English Food why not try…

Stuffed Pork Tenderloin

Serves 6
2 pork tenderloins
2 large slices cooked ham

90g Lancashire cheese
8 sage leaves 8, or use thyme
4 rashers of streaky bacon
2 large onions
150ml of sherry, Madeira or port

Slit the tenderloins lengthways, almost but not quite through. Open them out and beat them until they are much wider and flatter. Cut the ham and cheese into strips and lay them along the cut side of the tenderloins. Blanch the sage leaves in boiling water for one minute, cut them in halves, then lay on top of the ham and cheese. Alternatively, sprinkle on the thyme. Roll up the tenderloins and tie them with thin string. Brown them lightly in butter.

Either place them on a bed of onion in a shallow ovenproof dish, lay the bacon on top and pour over the wine, then roast them for 45 minutes at 190C/gas mark 5; or arrange them in the same way in a saucepan and cook them on top of the stove for half an hour, turning occasionally. Sieve the juices to make a sauce, checking the seasoning before you reheat it. The meat will cut pink on account of the curing of the ham and bacon.

 

If you fancy cooking up some heart-warming traditional favourites, just choose your meat and ask for it to be included in your next meat box. Not a yet meat box subscriber? Set up your first meat box here.

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