Marinading time: at least 30 minutes, overnight if possible
Cooking time: 10 minutes hob, 30 minutes oven
450g (1 lb) pork fillet/tenderloin
2 tbsp olive oil
2 tbsp maple syrup
4 tsp wholegrain mustard
2 garlic cloves, crushed
salt and freshly ground black pepper
Vegetables to serve
roasted, diced potatoes and carrots
For the mustard pork
Mix together the maple syrup, mustard, garlic, oil, and seasoning. Pour into a shallow dish. Add the pork and turn to coat in the marinade. Cover the dish and refrigerate for at at least 30 minutes, overnight if possible.
Preheat the oven to 200°C (400°F) (gas 6).
Remove the pork from the fridge to bring it up to room temperature.
Meanwhile, parboil a few potatoes and carrots for 7 minutes. Drain and leave until cool enough to handle. Then dice and toss in a little olive oil. Tip into a small roasting tin/pan and roast for about 30 minutes until browning and crisp.
Transfer the pork to a second small roasting tin/pan and pour over the marinade. Cover with foil and roast in the oven for 15 minutes. Remove the foil and continue cooking for a further 10 minutes, or until the pork is cooked through and the juices run clear when tested with a skewer.
Slice the pork and pour over the sticky pan juices. Serve with the roasted vegetables and accompany with peas.
2 large eggs (U.K.)/extra large eggs (N.A.), lightly beaten
475ml/17 fl oz milk
110g/4 oz butter
pinch of salt
80g/3 oz butter, softened
1 tsp icing sugar, sifted
maple syrup to pour
A 20cm/8inch nonstick frying pan/skillet
Melt 80g/3 oz of the butter and set aside. Sift the flour, baking powder and a pinch of salt into a large bowl. Mix in the sugar. Make a well in the centre and gradually whisk in the eggs, milk and melted butter incorporating the flour from around the edges.until well blended. Using a rubber spatula, push down any remaining flour from the sides of the bowl and whisk in until smooth. This will make a fairly thick batter. Leave to rest for 20 minutes.
Preheat oven to 150°C/300°F/gas mark 2 and place five plates in the oven to warm.
Meanwhile, beat softened butter and icing sugar in a small bowl and set aside.
Put the pan over a medium heat. Melt the remaining butter in the pan and then pour into a small bowl. This should leave the pan with a lightly greased surface. After cooking each pancake, smear the pan with melted butter to keep it lightly greased using a wodge of kitchen paper.
For each pancake you will need about 4 tablespoons/¼ cup of batter. I find a ladle makes it easy to scoop out the batter and pour into the pan. I know where my 4 tablespoons come to in the ladle and use this as a rough guide. So, quickly ladle the batter into the centre of the pan and tip the pan from side to side to even out the batter. The batter won’t cover the surface of the pan but should make an even round pancake. Then cook the pancake for about 1–2 minutes until bubbles appear on the surface and the underside is starting to turn golden. Flip and cook the underside for another 1–2 minutes. Slide onto a warmed plate, cover loosely with with foil and keep warm in the oven. Repeat using the rest of the batter overlapping the pancakes on the warmed plate.
Divide the pancakes between four plates and top each with a spoonful of the reserved sweetened butter. Now they just need the maple syrup.
These buttermilk pancakes with apple and maple syrup are thicker, North American-style pancakes. The addition of the buttermilk in the pancakes and the topping of sweet dessert apples, all smothered with maple syrup, make this a delicious dessert.
Sift the flour and baking powder into a bowl and stir in the sugar. Make a well in the centre and add the buttermilk, eggs and most of the milk. Gradually whisk the flour into the wet ingredients, adding enough extra milk to make a smooth, fairly thick batter. Stir in the vanilla extract and then set aside to stand for 20 minutes.
Meanwhile, preheat oven to 150°C/300°F/gas mark 2 and warm 6 plates.
Peel, core and thickly slice the apples. Melt the butter in a large frying pan and add the apple slices in a single layer. Dust with the icing sugar and cook over a medium heat for 2–3 minutes on each side until golden. Tip onto a warmed plate, cover with foil and keep warm in the oven while cooking the pancakes.
Heat a large, heavy gauged frying pan over a medium heat and melt the butter in it. Pour into a small bowl and use this to smear the pan between cooking each pancake using a wodge of kitchen paper. The pan should be lightly greased, not running with butter. Add 4 tablespoonfuls/¼ cup of batter and cook for 1–2 minutes until bubbles appear on the surface of the pancake and the underside is golden brown. Turn and cook for a further minute. Lift out on to a warmed plate, cover loosely with foil, and pop back in the oven to keep warm. Repeat using the remaining batter until there are 12 pancakes.
Pile three pancakes on each plate and top with the apple slices, pour over some maple syrup and serve with a spoonful of crème fraîche.