Long and slow or fast and fragrant? The winter pork pie stews long and slow, but it's definitely worth the wait. Prepare the pork Wellington if you want to serve a masterpiece in no time.
1. Winter pork pie
The secret to succulent pork is a low cooking temperature and patience while the dish bakes or stews slowly over a long period. This will also ensure that the meat stays tender and juicy. This pie is well worth the wait!
2. Pork Wellington
This juicy pork fillet with spinach, apple, sweet onion marmalade and a layer of smoky ham all wrapped in puff pastry is a showstopper! Best served in generous slices with lashings of gravy, it's just the thing for Sunday lunch with family and friends.