Roast pork with apple sauce, an all-time favourite, is given a new twist in this dish inspired by German cuisine. It is absolutely delicious served with roast or jacket baked potatoes and seasonal green vegetables.
Instead of fresh pork use smoked pork loin, which is slightly milder and sweeter than smoked gammon. Look for it in the cooked meats section of large supermarkets, or ask your butcher if he can get it for you. * Spice the pork and sauce with cardamom rather than ginger. In the stuffing, substitute fresh breadcrumbs for the gingersnap biscuits and 85 g (3 oz) chopped ready-to-eat dried apricots for the diced apple and add the seeds of 4 crushed cardamom pods. In the apple sauce replace the ginger with the seeds of 6–8 crushed cardamom pods. Serve the cardamom pork with spiced roast vegetables: add 500 g (1 lb 2 oz) potatoes, peeled and cut in chunks, to the parsnips. Toss in the hot oil, then sprinkle with 1 tsp each crushed coriander and cumin seeds and turmeric. * For an alternative accompaniment, stir-fry 500 g (1 lb 2 oz) finely shredded red cabbage in 1 tbsp sunflower oil for 5 minutes. Add 2 diced dessert apples, 3 tbsp wine vinegar, 3 tbsp water, 2 tbsp honey and salt and pepper to taste. Mix together, cover and simmer for 4–5 minutes. * As a change from roast vegetables, serve with puréed celeriac. Cook 900 g (2 lb) diced celeriac in boiling water for 15 minutes, then mash or purée with 4 tbsp milk and seasoning.
Prunes supply useful amounts of iron, potassium and vitamin B6, and they also contain fibre, which helps to prevent constipation. Prune juice contains an ingredient that has an additional laxative effect, which is why some people drink the juice rather than eat the fruit itself. * Ginger is a useful alternative remedy for travel sickness or morning sickness. In herbal medicine it is used to aid digestion, to protect against respiratory and digestive infections, and to relieve flatulence.
B1, B2, B6, C, E, folate, niacin * potassium * B2, calcium, iron, zinc