Traditional food and drink menu

Tuesday Chews

Pork Chops in Sage Sauce

Serves 4 people Approximate Time: 25 mins.
4 pork loin chops
1 tbsp. vegetable oil
2 tbsps. fresh sage or 1 tbsp. dried sage
fresh sage leaves, to garnish

salt and freshly ground black pepper
juice from ½ lemon
150ml (¼ pint) double cream


  1. Season the chops well with salt and pepper.
  2. Heat the oil in a large frying pan, add chops and fry over moderate heat for 15-18 minutes turning once, until they are cooked through and lightly browned.
  3. Drain off all the fat, leaving the chops in the pan, then add the lemon juice, sage and cream to the pan. Bring the mixture to the boil and cook for a further 2-3 minutes until the sauce begins to thicken.
  4. Transfer the chops to a warmed serving dish, pour over the sauce and garnish with sage leaves. Serve immediately with savoury rice (mixed with sweetcorn and peppers) or a crisp green or mixed salad.




Apple Toffee Dessert

Serves 2 people Approximate Time: 10 mins.
2 medium dessert apples, peeled, cored and chopped
50g (2oz) butter
2 slices of stale white bread, crusts removed and cut into cubes

50g (2oz) Demerara or soft brown sugar
juice of
½ lemon
4 tbsps. double cream, lightly whipped


  1. Sprinkle the apples with the sugar and toss well to coat evenly.
  2. Melt half the butter in a frying pan, add the apple and fry quickly until just soft. Transfer to a warmed serving dish, using a slotted spoon. Sprinkle with the lemon juice and keep warm.
  3. Melt the remaining butter in the pan, add the bread cubes and fry, turning, until crisp and evenly golden.
  4. Add the bread to the apple pieces and mix well. Serve immediately, topped with whipped cream.

Our thanks to Kelly's Vegies for their contribution …


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