RECOMMENDATIONS

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• Pork with rosemary, thyme and garlic

  

  Trina Hahnemann uses pork foreloin or ‘pork roast’, one of the most popular cuts of meat in Scandinavia, though this cut is not as well known as it once was in Britain; serve it with the crisp pork rind on top

• Sausages with salami and lentils

  

  Nigel Slater makes a hearty rough-edged casserole that gives the impression of having been cooked for hours but is pretty much ready to eat in 45 minutes

• Asian dressing

  

  Sophie Grigson’s piquant South East Asian-inspired dressing packs a punch over British salad ingredients