* 750g pork shoulder, coarsely minced
* 1 tbsp sweet smoked paprika
* 2 tsp hot smoked paprika
* 2 garlic cloves, finely chopped
* 10g/2 tsp fine sea salt
* 1½ tsp fennel seeds
* ¼ tsp cayenne pepper
* 50ml red wine
* Freshly ground black pepper
* A little rapeseed or olive oil for frying
1. Put all the ingredients except the oil into a bowl and mix thoroughly with your hands, squishing the mix through your fingers to distribute the seasonings evenly.
2. Heat a little oil in a frying pan, break off a small piece of the mixture, shape into a tiny patty and fry for a few minutes on each side, until cooked through. Taste to check the seasoning, remembering that the flavours will develop further as the mixture matures. If you’re a heat fiend, you can add more cayenne and black pepper.
3. Cover the mixture and store in the fridge for at least 24 hours before using; this will allow the flavours time to develop. It will keep for about 2 weeks.
* 125g unsalted butter
* 150g soft brown sugar or light muscovado sugar
* 125g no-sugar-added crunchy peanut butter
* 75g honey, plus a little more to finish
* Finely grated zest of 1 orange
* Finely grated zest of 1 lemon
* 200g porridge oats (not jumbo)
* 150g dried fruit, such as raisins, sultanas and chopped apricots, prunes or dates, either singly or in combination
* 150g mixed seeds, such as pumpkin, sunflower, poppy, linseed and sesame
1. Grease and line a baking tin, about 20cm square. Put the butter, sugar, peanut butter, honey and grated citrus zests in a deep saucepan over a very low heat. Leave until melted, stirring from time to time.
2. Stir the oats, dried fruit and three-quarters of the seeds into the melted butter mixture until thoroughly combined. Spread the mixture out evenly in the baking tin, smoothing the top as you go.
3. Scatter the remaining seeds over the surface and trickle with a little more honey. Place in an oven preheated to 160°C/Gas Mark 3 and bake for about 30 minutes, until golden in the centre and golden brown at the edges.
4. Leave to cool completely in the tin (be patient – it cuts much better when cold), then turn out and cut into squares with a sharp knife. These bars will keep for 5-7 days in an airtight tin.
Variation: Banana Booster Bars:
Replace the peanut butter with 1 medium ripe banana (about 175g), mashed. Stir it in after all the other ingredients have been combined.
* 100g dried haricot beans, soaked overnight in cold water or 1 tin haricot beans, drained and rinsed
* 1-2 tbsp rapeseed or olive oil
* 4 rashers back bacon, roughly sliced
* 2 thick slices slightly stale white bread, crusts removed, cut into cubes
* 6-8 fresh, flavoursome tomatoes, sliced thickly
* 200g black pudding, thickly sliced
For the dressing:
* 2 tsp cider vinegar
* 1 good tsp English mustard
* 3 tbsp rapeseed or olive oil
* Good pinch sugar
* Salt and freshly ground pepper
1. If you are using dried, soaked beans, drain them and put in a pan. Cover completely with fresh, cold water. Bring to the boil, then reduce the heat and simmer for about 1 hour, until tender. Drain.
2. To make the dressing, combine all the ingredients and whisk thoroughly together (or put in a small jam jar, screw on the lid and shake to emulsify). Taste and add a little more mustard or seasoning if you like.
3. Heat 1 tbsp oil in a frying pan over a medium heat. Add the bacon and fry it until crisp. Scoop it out with a slotted spoon, then combine it with the drained beans and 1-2 tbsp of the dressing, and set aside.
4. Put the cubed bread into the bacon pan and toss in the fat. Add a little more oil if necessary. Fry over a medium heat for a few minutes until the croutons are crisp and golden. Scoop out and set aside.
5. Finally, fry the black pudding in the same pan until crisp on both sides. Arrange the tomato slices on four serving plates. Top with the bean and bacon mixture. Scatter over the croutons, then top with the black pudding. Finish with a splash more dressing and serve.