Father's Day Cooking

It doesn't matter what you are doing to say thank you to your Dad this Sunday, we've got a recipe for you. 


The Ginger Pig Sausage roll

Makes 8. Takes 2 hours, plus chilling and overnight resting.

For the filling:
700g (1lb 9oz) minced pork
175g (60z) pork fat, minced
115g (4oz) fresh breadcrumbs
2 tsp dried mixed herbs
1 tsp chopped sage
Sea salt
Freshly ground black pepper

For the puff pastry:
600g (1lb 5oz) strong white flour, preferably ‘oo’, plus more to dust
450g (1lb) chilled butter
Pinch of salt
2 tbsp white wine vinegar
1 egg, beaten

1. Place the minced pork and pork fat in a bowl and mix together, then add the breadcrumbs, 125ml (4fl oz) water, the herbs and seasoning. Mix with your hands until evenly blended. Set aside.

2. Sift the flour into a large bowl. Melt 50g (2oz) of the butter and mix with the salt, vinegar and 230ml (8fl oz) ice-cold water. Add to the flour and mix to a smooth dough. Place in the refrigerator to chill for 1 hour.

3. Place the remaining butter between 2 sheets of plastic wrap and roll out to the thickness of your finger. Roll the pastry out into a rectangle just twice the size of the fattened butter. Unwrap the butter and place in the middle of the pastry.

4. Folding over the pastry edges like an envelope, totally encase the butter. Roll this out again to a rectangle the same size as it was before the butter was added, then fold three times, like you would a letter. Roll out once more, turn 90 degrees and fold three times again. Seal in plastic wrap and chill in the refrigerator for 1 hour. Repeat the rolling and folding four more times, adding a little dusting of flour each time, and chilling after each repetition. (In total, the process should be performed five times.) Wrap and leave to rest in the refrigerator overnight.

5. Preheat the oven to 180°C/350°F/gas mark 4. Roll the pastry out to approximately 41x26cm (16x10in). Work the sausage meat into an even, long roll and place along the length of the pastry. Brush the exposed pastry with egg, then roll over and crimp the join together with a fork. Cut into 4 sausage rolls. Brush the outside of each with egg, place on a baking sheet and cook for 50 minutes. Serve warm.


Pork tomahawk 
(A Tim Wilson recipe)

1 tomahawk for 2 people
Fresh rosemary
Chopped garlic
Olive oil
Balsamic vinegar

This cut is really for the barbecue, as the long rib bone which is left - giving the name tomahawk - doesn't really fit into a frying pan or oven. Again, it is the prime rib of the pig, with lots of flavour and intermuscular fat.

1. Place the rosemary, balsamic vinegar, garlic and olive oil in a plastic bag. Place the meaty end of the tomahawk into the bag, and every time you walk past the fridge, give it a turnaround and massage the marinade into the eye of the meat.  

2. Cook over a moderate heat on the barbecue - always being aware that the meat might burn due to the fat which will drip out. It's messy, but worth it. 

3. When the outside of the tomahawk is lovely and brown, and a little crusty, remove it from the heat, rest for 10 minutes and slice on a wooden board. If the steak is laid flat on the board, start away from the rib, making slices at a 45 degree angle. If the meat is a little pink in the middle, don't worry about it. The days of well-cooked pork due to the presence of tapeworm are long gone. 


Roast rib of beef

Our roasting guide for a large (2 or more bone) wing or fore rib joint. If you want to be absolutely sure about how 'done' you roast is, insert a meat thermometer into the centre: it should read approximately 50°C for rare, 54°C for medium rare and 58°C for medium. 

1. Remove the meat from the fridge 1 hour before cooking.

2. Preheat the oven to 220°C and calculate the required roasting time using the guide above. 

3. Place the joint into a deep roasting tray so that it is standing up on the bone. Pat the surface of the meat dry with kitchen paper. Using your hands, coat the surface of the joint with a little oil, just enough to allow seasoning to stick, then season with salt and pepper (if using). Make sure you season just before you put the joint in the oven, otherwise the salt will start to draw out moisture, creating a wet surface and making it harder to get a decent crust. Place into the oven, and roast for 20 minutes. 

4. While the meat is searing, toss the shallots with 1 tbsp oil and set to one side.

5. When the initial searing time is up, remove the beef from the oven. Turn the oven down to 170°C and leave the door open for a few seconds to help it come down to temperature. 

6. Add the shallots to the roasting tray around the beef, and return the tray to the oven for your calculated roasting time.

7. When the cooking time is over, remove the roasting tray from the oven. Allow the meat to rest in the tray for 10 minutes, then remove the meat from the roasting tray, wrap in foil and allow it to rest for another 20. 

8. While the meat is resting, make the gravy. Skim off the excess fat using a side spoon - the easiest way to do this is to pour the liquid into a jug and let it settle for a few minutes before skimming. Place the roasting tray, remaining juices and shallots over a high heat on the hob and add the red wine and stock, using a wooden spoon to gently scrape up any tasty bits. Simmer until reduced by around a quarter, taste, and reduce a little more if you'd like. Add the cornflour and water mix, stir well and simmer for another 2 minutes, then season with salt if you feel it's needed. Pour into a serving jug and keep warm until you're ready to eat. 

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