Pork, roast squash, apple and chestnut saladServes 4
This shows just what you can make out of a bit of leftover roast: it’s earthy, colourful, spicy and very more-ish.
for the salad
- 50g (1 ¾oz) butter
- 4 tbsp olive oil
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- 1kg (2lb 4oz) squash or pumpkin, in peeled wedges
- Salt and pepper
- 2 tsp caster sugar
- 2 apples, halved, cored and cut into wedges
- 100g (3 ½oz) cooked chestnuts (vacuumpacked are fine)
- 100g (3 ½oz) spicy butcher’s pork sausage, in chunks
- 200g (7oz) leftover cooked pork, in chunks
- 25g (1oz) hazelnuts, toasted
- 150g (5 ½oz) watercress or baby spinach, or a mixture
For the dressing
- 1 ½ tbsp balsamic vinegar
- Smidgen of Dijon mustard
- 4 tbsp olive oil
- 3 tbsp hazelnut oil
- Preheat the oven to 190°C/375°F/gas mark 5. Melt 25g (1oz) of the butter in a saucepan. Add 3 tbsp of the olive oil, the cinnamon and ginger. Put the squash in a roasting tin, pour the spicy mixture over and toss to coat. Season, then sprinkle on half the sugar. Roast for 25 minutes, until tender and slightly caramelized.
- Make the dressing by simply whisking everything together and season.
- Melt the remaining butter in a large frying pan and sauté the apples until golden. Add the chestnuts to heat through, then set aside. Add the remaining oil to the pan and sauté the sausage until cooked and brown, then add the pork and heat through. Season. Toss the warm squash with all the salad ingredients and the dressing.
Pork, squash and mushroom salad with caramelized peanut and chilli sauce
Roast the squash (or pumpkin) as above. Sauté a 4cm (1 ½ in) chunk of fresh root ginger, a red chilli and a garlic clove, all finely chopped, in 2 tbsp groundnut oil until pale gold. Add 2 tsp soft light brown sugar and 4 shallots, finely chopped, and cook for 2 minutes. Add 3 tbsp peanuts and cook for 4 minutes; the sugar and shallots should caramelize.
Tip it all into a mortar and pound to a coarse paste. Stir in 2 tbsp groundnut oil, 1 tbsp sesame oil, 1 tbsp soy sauce, the juice of 1 lime and a generous handful of finely chopped coriander. Dilute with water, to taste.
Season the same amount of leftover pork and sausage as above and fry in 1 tbsp groundnut oil. Set aside and sauté 125g (4 ½oz) mushrooms in another 1 tbsp oil. Toss the meat and mushrooms with the squash, 125g (4 ½oz) baby spinach, 2 tbsp light olive oil, the juice of ½ lime and seasoning. Drizzle a little sauce over the salad and serve the rest on the side.
Use this sauce with roast pork belly and stir-fried greens, too.