Bacon And Pea Carbonara

Ingredients

400g Pasta Bows

150g Lardons (or 8 rashesr of bacon roughly chopped)

1 Clove Garlic (thinly chopped)

150g Peas (defrosted)

300ml Double Ceam

60g Parmesan (grated)

A Splash of Oil

Small Handful Fesh Sage and Parsley (roughly torn)

Salt and Pepper

Equipment

1 Large Pan (1/2 filled with boiling salted water)

1 SHARP Knife

1 Chopping Board

1 Frying Pan

1 Wooden Spoon

The Good Bit

1. OK start by cooking your pasta to packet instructions (8-10 minutes usually) whilst that is cooking fry the bacon/lardons in a little oil until cooked then add the garlic and cook for a further 1 minute.
2. Now you want to add the cream and bring to a gentle simmer for 5 minutes, before adding the peas and cooking for another 3-4 minutes.
3. Finally, stir in the parmesan and season, drain the pasta and toss into the sauce, add your sage and parsley and serve.

Serves 4

Roast Goose

Ingredients
5Kg Goose (oven ready with giblets)
300ml Water
500g Canned Chestnut Purée (unsweetened)
350g Potatoes (boiled and mashed)
8 Rashers Bacon (with rind taken off and chopped)
1 Tablespoon Lemon Thyme (chopped)
1 Tablespoon Sage (chopped)
1 Lemon (zested)
1 Large Onion (finely chopped)
25g Butter
250g Cooking Apples (cored, peeled and chopped)
4 Tablespoons Lemon Juice
1 Tablespoon Honey
1/2 Teaspoon Cardamom (powder)
Salt and pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Carving Fork
String
1 Mixing Bowl
1 Wooden Spoon
1 Roasting Tin with a rack
Tin Foil
1 Zester
1 Sauce Pan
1 Blender

The Good Bit

1. Prepare the goose by removing the giblets and setting aside, remove and fat you can in the cavity and chop the liver, then prick the Goose by the lower breast and it's legs.
2. Mix the chestnut purée, mash, bacon, lemon thyme, sage, lemon rind and chopped liver together and season with pepper, now stuff the cavity of the goose with this mixture.
3. Pre heat your oven too 190c 375f or gas 5 whilst you do the next bit. Tie the birds legs together firmly.Put the remaining giblets in the roasting tin and top up with the water, then stand the rack over it and place the goose on the rack, cover the goose loosely with tin foil.
4. Cook for 30 minutes then lower the temperature to 180c 350f and gas 4 and cook for a further 3:1/2 hours to 3:3/4 hours (check as you would with a chicken to make sure it's juices run clear) You will need to occasionally baste the goose using the liquid from the tray below, top that up with water if needed. When it's cooked allow 3 hours to cool and for the skin to go crisp.
5. To make the sauce heat the butter in the sauce pan and add the apple, honey, onion and lemon juice, cover and cook for 15 minutes until the onion is soft then add the cardamom and season with salt and pepper, blend this mixture until you have a smooth paste then pass through a sieve.
6. Serve the carved goose with the sauce served separately, you can also make a nice gravy from the juices in the roasting tin by stirring in a tablespoon of flour then adding in 300ml of vegetable stock (or use the juices from your vegetables if you are having any with goose, pea, carrot, cabbage and sprout water will make a very tasty gravy)
   

Serves 6-8

Pork and Cider

Ingredients
2 Apples (cut into 8 wedges)
4 Pork Chops
2 Sprigs Fresh Sage
200ml Crème Fraiche
200ml Dry Cider
1 Tablespoon Redcurrant Jelly
A Splash of Oil
Vegetables (to serve, so your choice)

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
1 Plate (for the chops)
Tin Foil

The Good Bit

1. Heat the oil in the pan then toss in the apples, cook for 3-4 minutes each side until golden, take out and set aside. Next drop in the chops, season with salt and pepper, cooking until bottom is golden before turning to brown the other side.
2. Add in the sage and cider, bring to a low boil and simmer for 15 minutes. When the pork is cooked through, remove from the pan and cover with tin foil.
3. Stir in the redcurrant jelly until it is all dissolved then spoon in the crème fraiche and apples, heat through and season to taste.
4. Serve a pork chop per plate, if there are any juices remaining add them to the cider sauce, pour this and the apples over the chops and serve with vegetables.
   

Serves 4