September… Buckle up and hold on tight, it’s back to the rat race! After the summer holidays, September usually means a return to routine. For me, that’s not necessarily a bad thing as admittedly I like the comfort routine can offer. No doubt by January I’ll be yearning for adventure (and some sunshine!) but for now I’m happy to get back into my kitchen and do some ‘proper’ cooking. Hence this month’s recipes, although easy, require a little time. They’re comforting dishes which will take you through the coldest months of the winter into the spring! Menu One is ‘Pork Shoulder Ragu with Creamy Goat Cheese’ from Athena Caldrone’s ‘Cook Beautiful’ cookbook. At first, I was sceptical of this book as the author is first and foremost an Instagram ‘lifestyle influencer’ rather than a chef, however, I’ve been very impressed with its recipes and this ragu has become a firm favourite. Often, slow-cooked Ragu’s can be very heavy but this one is surprisingly light plus the creamy goat cheese topping gives it a very modern edge. From the depths of the winter to a sunny summer’s day this is a recipe you’ll make time and time again! Menu Two is taken from Pierre Koffman’s book, ‘Memories of Gascony’. ‘Guinea Fowl with Agen Prunes & Cointreau’ is a classic French recipe. The guinea fowl is basted regularly during cooking with duck (or goose) fat creating a succulent, golden-coloured roast. The Cointreau and orange sauce, sweetened by the addition of the prunes, is absolutely delicious – autumn was made for this type of recipe!

With recipes like these returning to routine isn’t so bad after all is it?!..

See you next week for my Tuesday Treat. In the meantime, if you’re looking for some tunes to cook to check out my playlists here – they’re all available on Spotify!

Menu One

Rigatoni with Pork Shoulder Ragu & Creamy Goat Cheese (Serves 6-8)

This recipe is from Athena Caldrone’s ‘Cook Beautiful’ cookbook. At first, I was sceptical of this book as the author is first and foremost an Instagram ‘lifestyle influencer’ rather than a chef, however, I’ve been very impressed with its recipes and this ragu has become a firm favourite. Often, slow-cooked Ragu’s can be very heavy but this one is surprisingly light plus the creamy goat cheese topping gives it a very modern edge. From the depths of the winter to a sunny summer’s day this is a recipe you’ll make time and time again!

*Do try to get tinned ‘San Marzano’ tomatoes, they are more expensive but so much tastier – I’m a convert! (If you can only get whole tomatoes simply cut them up in the tin with a pair of kitchen scissors).

1.8kg boneless pork shoulder, excess fat trimmed, cut into 5cm pieces

2 tablespoons olive oil

2 sprigs fresh rosemary

3 sprigs of fresh sage

240ml dry white wine

1.2 litres chicken stock (just enough to cover the meat)

55g unsalted butter

2 teaspoons fennel seeds, toasted in a dry frying pan and lightly crushed

2 carrots, finely chopped

1 stalk of celery, finely chopped

1 onion, finely chopped

4 cloves of garlic, chopped

1 teaspoon chilli flakes

240ml whole milk

2 x 400g tins chopped tomatoes – San Marzano if possible (*see note above)

1 tablespoon tomato paste

455g rigatoni pasta (gluten-free if required)

115g soft goat cheese

50g coarsely grated pecorino Romano cheese

4 sprigs of parsley, chopped

Sea salt and black pepper

1. Season the pork generously with salt and pepper. In a large casserole pan, heat the oil over a medium-high heat and working in two batches sear the pork until well browned on all sides. Transfer to a plate.
2. Drain all but 2 tablespoons of fat from the pan. Tie the rosemary and sage into a bundle with kitchen string, then add it to the pan along with the wine. Using a wooden spoon, scrape up any browned bits of pork stuck to the bottom of the pan. Simmer over a medium-low heat until the wine has reduced by half.
3. Return the pork to the pan, pour in the stock and bring to a simmer. Cover the pan with a lid and place it in a preheated oven, 165’c fan, for 1½ to 2 hours, or until the pork is very tender.
4. Using a slotted spoon, transfer the pork to a plate. Skim off the fat from the braising liquid and return the pan to the stove. Bring the braising liquid to the boil and boil vigorously for approximately 30 minutes, until the liquid is reduced to about 240ml. Meanwhile, shred the pork with a fork.
5. Transfer the reduced braising liquid to a bowl. Return the pan to the stove and melt the butter over a medium heat. Add the fennel seeds, carrots, celery, onion and garlic and sauté for 6-8 minutes, until the onion is soft and translucent. Stir in the chilli flakes and sauté for a minute. Add the milk, tomatoes, tomato paste, pork and reserved braising liquid. Simmer, uncovered, for about 45 minutes to 1 hour, until the flavours meld and the ragu slightly thickens. Taste and adjust the seasoning.
6. Meanwhile cook the rigatoni according to the packet instructions, until al dente.
7. In a small bowl combine the goat cheese with a little warm water – add a little at a time until it is smooth, thick and creamy, similar to the consistency of sour cream.
8. To serve divide the pasta among bowls and pile each with the ragu. Top with some grated pecorino cheese and a dollop of goat cheese, season with freshly cracked black pepper.

Menu Two

Guinea Fowl with Agen Prunes & Cointreau (Serves 3-4)

This is a classic French recipe from Pierre Koffmann’s cookbook, ‘Memories of Gascony’. The guinea fowl is basted regularly during cooking with duck (or goose) fat creating a succulent, golden-coloured roast. The Cointreau and orange sauce, sweetened by the addition of the prunes, is absolutely delicious. Autumn was made for this type of recipe, however, I would happily eat it at any other time of the year! This is an easy recipe, however, it is important to baste the guinea fowl every 5 minutes to ensure it is both moist and beautifully golden.

*depending on the size of the guinea fowl this recipe will serve 3-4 people, the recipe can easily be doubled for a larger crowd.

1 x guinea fowl, roughly 1.2kg (*see note above)

12 Agen prunes

75g duck or goose fat

20g shallots, finely chopped

50ml Cointreau

Juice of 4 medium oranges

25g butter

1. Season the guinea fowl, smear with the duck or goose fat and roast in a preheated oven, 200’c fan, for 45-55 minutes, basting every 5 minutes, until the juices run clear.
2. Remove the guinea fowl to one side, keep warm. Tip the fat out of the pan, add the shallots and sweat for 3 minutes. Add the Cointreau and very carefully light it using a long kitchen match. When the flames have died down add the orange juice and scrape up all the congealed juices. Pass the sauce through a sieve into a saucepan. Add the prunes to the juice and simmer for 5 minutes.
3. Cut the guinea fowl into 8 pieces and place on a serving dish. Beat the butter into the sauce, check the seasoning and pour it over guinea fowl.