A pastry crust covers a savoury filling of pork and prunes cooked in apple juice with orange zest and sage. Serve with boiled potatoes and seasonal green vegetables.
Use skinless, boneless chicken breasts (fillets) instead of pork, and ready-to-eat dried apricots rather than prunes. * Make a duck pie with port and cranberries. Skin 4 duck breasts and cut into bite-sized pieces, then sear in 1 tbsp sunflower oil in a non-stick pan for 3–4 minutes. Remove the duck to a plate. Add 1 chopped onion to the pan and cook for 5 minutes or until softened. Stir in 300 ml (10 fl oz) chicken stock, 2 tbsp port, 1 tbsp cranberry sauce and a piece of chopped stem ginger, drained of syrup. Bring to the boil, then reduce the heat. Return the duck to the pan and add 2–3 sliced carrots. Cover and simmer gently for 20 minutes. Add 85 g (3 oz) fresh or frozen cranberries for the last 5 minutes of the cooking time. Spoon the filling into the pie dish using a draining spoon. Thicken the liquid with cornflour as in the main recipe and season to taste. Pour into the pie dish, top with the hot-water crust and bake as in the main recipe.
Pork is much lower in fat than it was 20 years ago because of the breeding methods used by farmers today. * Prunes are a good source of dietary fibre and contain a natural laxative.
A, B1, B6, C, E, folate, calcium, copper, iron, potassium