![]() ![]() 4 Arrange the two fillets on a board, cover with clingfilm and, using a rolling pin, bash them so they are about a third thinner but equal in size. 3 Put the sausage meat, prunes and sage in a bowl, season with salt and pepper, and then tip in the onion and apple. Add the apple and toss for a few moments. Cover and cook over a low heat for about 15 minutes or until tender. Melt the butter in a frying pan over a high heat, add the onion and fry for a minute. SERVES 6-8 Ingredients a knob of butter 1 large onion, roughly chopped 1 medium Bramley apple, peeled and chopped very finely 3 good pork sausages, skinned 50g (2oz) ready-to-eat dried prunes, roughly chopped 1 tbsp fresh sage, chopped salt and freshly ground black pepper 2 x 450g (1lb) pork fillets, trimmed 8 slices Parma ham GRAVY 1 tbsp flour 150ml (¼ pint) apple juice 150ml (¼ pint) stock Method 1 Preheat the oven to 220C/fan 200C/gas 7. Extracted from Family Sunday Lunches by Mary Berry Photographs Georgia Glynn Smith Roast fillets of pork with prune and apple A wonderful roast using the tender fillet and served with a fruit stuffing. Or to order a back issue (charges apply), go to or call 020 7740 0200. I so hope you will enjoy the new book and the sample of recipes on the following pages.’ If you missed last week’s Q&A with Mary and special recipe pull-out, click here or head to .uk/you. Nowadays, a far greater choice of ingredients has transformed our recipes, making old favourites into new favourites and giving Sunday lunch classics a real twist. ‘So much has changed in the past 35 years that when I was asked to revisit the subject, I decided I’d like to start from scratch and use the recipes I make for my own family and friends as a kick-off point. ‘Now, though, Sunday lunch is much more informal – still the occasional roast but, more often than not, a one-pot dish – and always a great way of having friends and family round. ‘My first book on Sunday lunches was published in 1982 and, then, they were a very conventional affair – usually just roasts and a traditional pudding,’ Mary recalls. Mary Berry family Sunday lunches part two By You Magazine - SeptemBrilliant relaxed recipes from Mary’s new book… CATCH UP WITH MARY Welcome to a second helping from Mary’s new book Family Sunday Lunches. Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. Mary Berry family Sunday lunches part two - YOU Magazine Fashion ![]()
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