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Our Favourite Recipes

Coconut Pork
450g(1lb) Lean pork cubes
5ml (1tsp) Oil
1 Onion, cut into quarters
30ml (2tbsp) Mild Korma curry paste
400g (1) Can reduced-fat coconut milk
2 Sweet potatos, peeled and cut into cubes
2 Carrots, peeled and cut into chunky sticks
1 Large handful of spinach
30g (2tbsp) Fresh coriander

Preheat oven to 180°C/Gas Mark 4.

Heat 5ml (1tsp) oil in an ovenproof casserole pot. Add 450g (1lb) lean pork cubes and 1 onion, cut into quarters, and brown meat and onions. Add 30mlsp (2tbsp) Mild Korma curry paste and mix well. Add 400g (approx.) can coconut milk. Cook in oven for 1½ hours.

After 1 hour add 2 sweet potatoes, peeled and cut into cubes and 2 carrots, peeled and cut into chunky sticks and cook for a further 30 - 40 minutes.

Just before serving, stir through a large handful of spinach and 30g (2tbsp) fresh coriander, chopped.

Serving Suggestion - Serve with boiled basmati rice, toasted naan breads and extra spinach.

Click here to find more delicious pork recipes at the website.

1.5Kg/3lb wholemeal flour
3tsp soft brown sugar
3tsp salt
40g/1.5oz freash yeast
1 litre/1.75 pints warm water

Grease three 450g/1lb loaf tins
Mix the flour & salt in a large bowl
Mix the yeast, sugar & 400ml/.75 pint of warm water in a small bowl.
When the yeast mixture is frothing, mix it into the flour but do not handle it too much or knead it.
Leave it to rise for about 40 mins then tip it out onto a floured board.
Weigh it and divide into three greased tins again without kneading it.
Leave it to rise until it has doubled in size.
Bake at 225C/450F mark 8 for about 45 mins.