Dorset pork and cider casserole with mustard and sage

The 20 best one-pot recipes: part 4 | Life and style Meera Sodha’s baby aubergines stuffed with peanut and coconut I went to Kanora in Gujarat to visit the birthplace of my grandfather. I asked around for the old Lakhani house. A village elder pointed it out. I knocked on the door tentatively and was welcomed in by the new owners. The smell coming from the kitchen was magical: they were making bharela ringan – aubergines cooked in peanut and coconut, a Gujarati classic – and they invited me to stay for lunch. Serves 4 as a main coursebaby aubergines 12 (800g)desiccated or freshly grated coconut 60groasted unsalted peanuts 120gfresh coriander 40ggarlic 8 clovesgreen finger chilli 1tomato puree 2 tbspground cumin 1 tspground turmeric ¾ tspsugar 1 tspsalt 1¾ tsprapeseed oil 3 tbsponion 1 large, sliced Cut each aubergine in half lengthways, but don’t cut through the stem. Put a large lidded frying pan over a medium heat and, when hot, toast the coconut and peanuts for 2-3 minutes, until the coconut is starting to brown.

Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free-range eggs (see Know-how)2 tbsp olive or coconut oil2 just ripe avocados, cut into 1cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo’s introduction)3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra-virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.Bring a large pan of water to the boil, then add the vinegar. Crack in the eggs one at a time, then reduce the heat to a gentle simmer. Cook for 2-3 minutes until the whites set. Remove from the pan with a slotted spoon and drain on kitchen paper.02.While the eggs are poaching, heat the 2 tbsp oil in a large frying pan. Recipe from In the Mood for Healthy Food by Jo Pratt (www.nourishbooks.com) Freshness is key to really good poached eggs – the firmer white tightly encloses the yolk as it sets.

The 20 best French recipes: part 2 | Life and style The Roux brothers’ moules au cidre du pays d’auge (mussels in cider) Albert adores this simple and delicious dish, especially when the sauce is made with slightly sour Normandy cream. For Michel, the great delight is to drink a medium dry cider with the mussels. Serves 4butter 120gshallots 3, finely choppedmedium dry cider 400mlthyme 1 sprigbay leaf 1double cream 200mlmussels 1kg, preferably bouchot, scrubbed, debearded and well washedsalt and freshly ground pepperchives 1 tbsp, snipped, to serve Melt 40g butter in a large saucepan. Raise the heat to very high and cook for 3-4 minutes, shaking the pan every minute, so that the mussels at the bottom rise to the top. Pour the juices into a saucepan and reduce to a light juice. Pour the mussels into a soup tureen or china salad bowl. For a more attractive presentation, leave the mussels on the half shell. Claudia Roden’s bouillabaisse Bouillabaisse is a meal in itself, or rather two courses – a soup and a separate fish dish.

Classic braise of flageolets, celery and wine Vegan fry-up 200g mixed small peppers Oil for drizzling and frying 200g large oyster mushrooms200g baby leaf spinach For the tamarind tomatoes 2 shallots, roughly chopped40g fresh ginger, grated 1 red chilli, deseeded and finely chopped2 tbsp tamarind paste (from large supermarkets)400g tin chopped tomatoes1 tbsp palm sugar For the avocado and bean mash 1 ripe avocado, roughly chopped400g tin butter beans, drained & rinsedJuice 1 lemon ½ garlic clove, crushed1 tsp sumac (from large supermarkets) ol steamed aubergine with a garlicky dressing Dill and coriander gravlax Loin of Pork Dijonnaise Start by scoring the skin of the pork with the tip of a very sharp knife, or Stanley knife, or you can now even buy a special scalpel from a good-quality kitchen shop! Even if it is scored already, it is best to add a few more lines. What you need to do is score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin. Meantime, place the breadcrumbs in a mixing bowl, crush the peppercorns with a pestle and mortar or using the back of a tablespoon, and add them to the breadcrumbs together with the sage and about ½ teaspoon salt. When the pork is cooked, leave it in a warm place to relax, then spoon off the fat from the roasting tin.

Spicy naan pizzas 260g jar red pepper and tomato salsa (we like Tracklements, from Waitrose)2 garlic and coriander naan breads, or similar½ tsp fennel seeds6 tbsp ricotta180g Unearthed Semi-dried Tomato & Mozzarella salad (from Waitrose), or similarHandful of your favourite stuffed olives (chilli-stuffed are great on these pizzas)Handful of rocket Chilli oil to serve (optional) 1. Preheat a large baking sheet in the oven to 220°C/fan200°C/gas 2. For a meaty alternative, sprinkle diced pancetta on top of the pizza before baking.