Pork Schnitzels

(SERVES 4)

• 4 pork fillet steaks, about 150 g/5 oz each
• 30 ml/4 tsp German mustard
• 4 thin slices ham (from a packet)
• 100 g/4 oz Emmental (Swiss) cheese, sliced
• Lemon wedges
• Parsley Sprigs

To Serve:

• Crunchy-topped Tagliatelle
• Green Bean and Onion Salad

Put the steaks one at a time in a plastic bag and beat with a rolling pin or meat mallet to flatten.
Grill (broil) on one side for 3 minutes until golden brown. Turn over, Grill for a further 2 minutes, then spread with the mustard. Top each with a slice of ham, then the cheese. Grill until the cheese has melted and bubbles. Transfer to warmed plates, garnish with lemon wedges and parsley sprigs and serve with Crunchy-topped Tagliatelle and Green Bean and Onion Salad.

Porky Pie

(SERVES 4)

• 350 g/12 oz/3 cups minced (ground) pork
• 2 onions, chopped
• 100 g/4 oz button mushrooms, sliced
• 2 carrots, finely diced
• 50 g/2 oz/ ½ cup frozen peas
• 30 ml/2 tbsp plain (all-purpose) flour
• 300 ml/ ½ pt/ ¼ cups chicken stock, made with 1 stock cube
• 2.5 ml/ ½ tsp dried mixed herbs
• Salt and freshly ground black pepper
• 450 g/1 1b potatoes, thinly sliced
• 10 ml/2 tsp low-fat spread

To Serve:

• Chopped spinach

Put the pork in a flameproof casserole (Dutch oven) with the onions, mushrooms and carrots. Fry (sauté), stirring, until the meat is brown and all the grains are separate. Drain off any fat. Add the peas and stir in the flour. Cook for 1 minute, stirring. Remove from the heat and blend in the stock. Return to the heat and bring to the boil, stirring. Add the herbs and salt and pepper to taste. Reduce the heat, part-cover and simmer gently for 30 minutes, stirring from time to time to prevent sticking. Meanwhile, cook the potatoes in lightly salted boiling water for about 4 minutes until just tender but still holding their shape. Drain. When the meat mixture is cooked, arrange the potato slices overlapping all over the top. Dot with the low-fat spread and place under a hot grill (broiler) until well browned. Serve straight from the pan with chopped spinach.

Bacon and Mushroom Soufflé Pie

(SERVES 4)

• 2 large potatoes, scrubbed
• 50 g/2 oz/ ¼ cup low-fat spread
• 4 lean rashers (slices) streaky bacon, rinded and sliced
• 100 g/4 oz button mushrooms, sliced
• 20 g/ ¾ oz/3 tbsp plain (all-purpose) flour
• 150 ml/ ¼ pt/ 2/3 cup skimmed milk
• 2.5 ml/ ½ tsp dried thyme
• 15 ml/1 tbsp chopped parsley
• 30 ml/2 tbsp grated Parmesan cheese
• Salt and freshly ground black pepper
• 3 eggs, separated

To Serve:

• Saucy Runner Beans

Prick the potatoes with a fork and either boil in lightly salted water until tender, then drain or cook in the microwave according to the manufacturer`s instructions. Cool slightly, then slice and arrange overlapping in the base of a large ovenproof dish, greased with a little of the low-fat spread for 3 minutes. Remove from the heat and stir in the flour, then blend in the milk. Return to the heat and bring to the boil, stirring until very thick. Add the herbs, cheese and a little salt and pepper, then beat in the egg yolks. Whisk the egg whites until stiff and fold into the mixture with a metal spoon. Spoon over the potatoes. Bake in a preheated oven at 190degree C/375degree F/gas mark 5 for about 25 minutes or until risen, golden and just set. Serve straight away with Saucy Runner Beans.

Liver and Macaroni Casserole

(SERVES 4)

• 350 g/12 oz pigs` liver, thinly sliced
• 25 g/1 oz/2 tbsp low-fat spread
• 2 onions, thinly sliced
• 20 g/ ¾ oz/3 tbsp plain (all-purpose) flour
• 400 g/14 oz/1 large can chopped tomatoes
• 150 ml/ ¼ pt/ 2/3 cup chicken or pork stock, made with ½ stock cube
• 10 ml/2 tsp chopped sage
• Salt and freshly ground black pepper
• 100 g/4 oz macaroni

To Serve:

• Tangy Shredded Cabbage

Brown the liver in half the low-fat spread in a flameproof casserole (Dutch oven) for 1 minute on each side. Remove from the pan with a draining spoon. Add the remaining low-fat spread and fry (sauté) the onions for 3 minutes until softened and lightly golden. Add the flour and cook, stirring, for 1 minute. Blend in the can of tomatoes and stock. Bring to the boil, stirring. Return the liver to the pan and add the sage and a little salt and pepper. Cover and cook in a preheated oven at 180degree C/350 degree F/gas mark 4 for 1 hour. Meanwhile, cook the macaroni according to the packet directions. Drain. Stir into the casserole and serve with Tangy Shredded Cabbage.

Pork Chops in Red Wine

(SERVES 4)

• 25 g/1 oz/2 tbsp low-fat spread
• 2 onions, thinly sliced
• 2 large carrots, thinly sliced
• 2 courgettes (zucchini), thinly sliced
• 4 pork loin chops, trimmed of all fat
• 150 ml/ ¼ pt/ 2/3 cup red wine
• 150 ml/ ¼ pt/ 2/3 cup pork chicken stock, made with ½ stock cube
• Salt and freshly ground black pepper
• 1 bouquet garni sachet
• 15 ml/1 tbsp redcurrant jelly (clear conserve)
• 15 ml/1 tbsp cornflour (cornstarch)
• 15 ml/1 tbsp water
• Chopped parsley

To Serve:

• Fluffy Mashed Potatoes
• Broccoli

Melt the low-fat spread in a flameproof casserole (Dutch oven). Add the onions, carrots and courgettes and fry (sauté) for 2 minutes, stirring. Remove from the pan with a draining spoon. Add the chops to the pan and brown on both sides. Return the vegetables on top of the pork. Pour in the wine, stock, a little salt and pepper and the bouquet garni sachet. Bring to the boil, cover and transfer to a preheated oven at 200degree C/400degree F/gas mark 6 for about 40 minutes or until the pork and vegetables are tender. Lift the pork and vegetables out of the casserole with a draining spoon and keep warm. Discard the bouquet garni. Stir in the redcurrant jelly until dissolved. Blend the cornflour with the water and a little of the cooking liquor. Return to the pan, bring to the boil and cook for 1 minute, stirring, until thickened. Taste and re-season if necessary. Return the chops and vegetables to the casserole. Garnish with parsley and Serve with Fluffy Mashed Potatoes and Broccoli.

Bacon-stuffed Cabbage

(SERVES 4)

• 12 large cabbage leaves
• 1 large onion, chopped
• 8 lean rashers (slices) streaky bacon, rinded and finely chopped
• 225 g/8 oz mushrooms, chopped
• 25 g/1 oz/2 tbsp low-fat spread
• 75 g/3 oz/ 1/3 cup long-grain rice
• Salt and freshly ground black pepper
• 2.5 ml/ ½ tsp dried mixed herbs
• 2 tomatoes, skinned and chopped
• 300 ml/ ½ pt/ ¼ cups water
• 300 ml/ ½ pt/ ¼ cups passata (sieved tomatoes)
• 60 ml/4 tbsp very low-fat quark

To Serve:

• 450 g/1 1b potatoes, plain boiled

Cook the cabbage leaves in slightly salted boiling water for 2 minutes. Drain, rinse with cold water and drain again. Cut out any very thick central stalk. Fry (sauté) the onion, bacon and mushrooms in the low-fat spread in a large flameproof casserole (Dutch oven) for 5 minutes. Add the rice, a little salt and pepper, the herbs, tomatoes and half the water and cook for a further 5 minutes, stirring, until all the water has been absorbed. Divide the filling between the cabbage leaves. Fold in the sides and roll up. Pack into the casserole in a single layer. Blend the passata with the remaining water and pour over. Bring to the boil, reduce the heat, cover and simmer gently for 1 hour or until the cabbage parcels are really tender and the rice has absorbed a lot of the liquid so the parcels are bathed in a rich sauce. Spoon on to warmed plates and garnish each with 15ml/1 tbsp quark. Serve with plain boiled potatoes.

Ham Hot-pot

(SERVES 4)

• 225 g/8 oz/2 cups cooked ham pieces
• 6 leeks, sliced
• 450 g/1 1b potatoes, sliced
• 425 g/15 oz/1 large can butter beans, drained
• Salt and freshly ground black pepper
• 300 ml/ ½ pt/ ¼ cups ham stock, made with 1 stock cube
• 5 ml/1 tsp low-fat spread
• 30 ml/2 tbsp chopped parsley

To Serve:

• Carrots Cressy

Trim the ham pieces of any fat or gristle and cut into bite-sized pieces. Boil the leeks and potatoes separately in lightly salted water for 4 minutes. Drain. Layer the leeks, ham, butter beans and potatoes in a casserole dish (Dutch oven), seasoning each layer slightly and finishing with potatoes. Pour over the stock. Dot with the low-fat spread, cover and bake in a preheated oven at 190degree C/375degree F/gas mark 5 for 40 minutes. Remove the lid and continue cooking for a further 30 minutes or until golden on top and cooked through. Sprinkle with parsley and serve with Carrots Cressy.

Cockle-warming Sausage Stew

(SERVES 4)

• 450 g/1 1b low-fat pork sausages
• 2 leeks, sliced
• 450 g/1 1b carrots, thinly sliced
• 2 celery sticks, sliced
• 400 g/14 oz/1 large can chopped tomatoes
• 300 ml/ ½ pt/ ¼ cups vegetable stock, made with 1 stock cube
• 30 ml/2 tbsp tomato puree (paste)
• Salt and freshly ground black pepper
• 1 small bay leaf
• 450 g/1 1b potatoes, diced

To Serve:

• 4 not-too-thick slices crusty bread

Dry-fry (sauté) the sausages in a heavy-based saucepan until well browned all over. Remove from the pain and drain on kitchen paper. Drain of all the fat in the pan and wipe out with kitchen paper. Add the remaining ingredients except the potatoes. Return the sausages . Bring to the boil, reduce the heat, cover and simmer gently for 35 minutes. Add the potatoes and continue cooking for a further 30 minutes until the mixture is a rich stew with very little liquid. Taste and re-season if necessary. Remove the bay leaf and serve with a little crust bread.

Sausage and Bacon Kebabs

(SERVES 4)

• 8 rashers (slices) lean streaky bacon, rinded and halved
• 16 low-fat pork cocktail sausages
• 1 courgette (zucchini), cut into 8 small pieces
• 8 cheery tomatoes
• 8 button mushrooms
• 15 ml/1 tbsp low-fat spread
• 5 ml/1 tsp dried oregano

To serve:

• Mexican Rice
• 60 ml/4 tbsp chilli salsa from a jar
• Crisp lettuce, dressed with lemon juice and black pepper

Wrap a piece of bacon round each sausage. Thread a piece of courgette on each of eight skewers, add a sausage wrapped in bacon, then a tomato, then other sausage, then a mushroom. Place on a grill (broiler) rack. Melt the low-fat spread with the oregano and brush over the kebabs. Grill (broil) for about 10 minutes until cooked through, turning occasionally and brushing with the herby spread. Transfer to four warmed plates and serve with Spicy rice, chilli salsa and crisp lettuce.

Creamy Sherried Pork with Mushrooms

(SERVES 4)

• 450 g/1 1b pork fillet, cut into 4 thick slices
• 40 g/ 1 ½ oz/3 tbsp low-fat spread
• 1 garlic clove, crushed
• 10 ml/2 tsp chopped sage
• 1 onion, thinly sliced
• 15 ml/1 tbsp lemon juice
• 175 g/6 oz button mushrooms, sliced
• 30 ml/2 tbsp sherry
• 75 ml/5 tbsp low-fat double (heavy cream)
• Salt and freshly ground black pepper
• Chopped parsley

To Serve:

• Caraway Noodles
• Mixed Green Salad

Put the slices of pork one at a time in a plastic bag and beat with a rolling pin or meat mallet until flattened. Melt half the low-fat spread in a large frying pan (skillet) and fry (sauté) the meat on both sides to brown. Remove from the pan. Melt the remaining low-fat spread and fry the garlic, sage and onion, stirring, for 3 minutes until softened. Add the lemon juice and mushrooms and fry, stirring, for a further 2 minutes. Return the meat to the pan and add the sherry and cream. Season, cover and cook very gently for 5 minutes until the pork is cooked through. Transfer the meat to four warmed plates. Stir in the juices well, taste and re-season if necessary. Spoon over the fork, sprinkle with parsley and serve with Caraway Noodles and Mixed Green Salad.

Glazed Nutty Pork

(SERVES 4)

• 4 lean pork chops, trimmed of any fat
• 10 ml/2 tsp English made mustard
• 15 ml/1 tbsp clear honey
• 15 ml/1 tbsp raw peanuts, chopped
• 5 ml/1 tsp Worcestershire sauce
• 2.5 ml/ ½ tsp salt
• Freshly ground black pepper
• 5 ml/1 tsp melted low-fat spread

To Serve:

• Braised Celery
• Peas

Grill (broil) the chops for 5 minutes on each side until nearly cooked. Mix together the remaining ingredients and spread over the chops. Grill until golden brown and bubbling. Transfer to warmed plates and serve with Braised Celery and peas.

Gingered Pork with Apples and Cider

(SERVES 4)

• 450 g/1 1b pork fillet, thinly sliced
• 1.5 ml/ ¼ tsp ground ginger
• A good pinch of mixed (apple-pie) spice
• 1 small onion, thinly sliced
• 2 eating (dessert) apple, cored and sliced
• 25 g/1 oz/2 tbsp low-fat spread
• 150 ml/ ¼ pt/ 2/3 cup cider
• 150 ml/ ¼ pt/ 2/3 cup low-fat single (light) cream
• Salt and freshly ground black pepper
• 1 green (bell) pepper, cut into thin rings

To Serve:

• Fluffy Mashed Potatoes
• Green beans

Sprinkle the meat with the spices. Fry (sauté) the onion and apple in the low-fat spread for 2 minutes. Add the pork and stir-fry for 3 minutes until browned on all sides. Add the cider and simmer for about 5 minutes until the pork is tender. Boil rapidly for 1 minute, if necessary, to reduce the cider by half. Stir in the cream and season to taste. Do not allow to boil again. Meanwhile, cook the pepper rings in boiling water for 3 minutes. Drain. Spoon the pork and sauce on to warmed plates and garnish with the pepper rings. Serve with Fluffy Mashed Potatoes and green beans.

Turkish Pork Rolls

(SERVES 4)

4 lean pork steaks, about 100 g/4 oz each, trimmed of any fat.

For the stuffing:

• 50 g/2 oz lean raw cured ham such as Parma, Westphalian or Serrano, chopped
• 30 ml/2 tbsp pine nuts, chopped
• 25 g/1 oz/2 tbsp raisins, chopped
• 30 ml/2tbsp fresh breadcrumbs
• 15 ml/1 tbsp capers, chopped
• Salt and freshly ground black pepper

For the Sauce:

• 25 g/1 oz/2 tbsp low-fat spread
• 45 ml/3 tbsp dry white wine
• 30 ml/2 tbsp tomato puree (paste)
• 30 ml/2 tbsp water
• 1 piece of cinnamon stick

To garnish:

• 175 g/6 oz/ ¾ cup long-grain rice, boiled
• Crisp Green Salad

Place the pork steaks in a plastic bag one at a time and beat with a rolling pin or meat mallet until flattened and thin. Mix together the stuffing ingredients and spread over the pork. Roll up and secure with cocktail sticks (toothpicks). To make the sauce, heat the low-fat spread in a flameproof casserole (Dutch oven). Add the pork and brown on all sides. Reduce the heat. Blend the wine with the tomato puree and water. Pour into the pan with a little salt and pepper. Add the cinnamon stick. Cover and cook over a very gentle heat for 1 hour or until tender and bathed in sauce. Remove the cinnamon stick. Cover and cook over a very gentle heat for 1 hour or until tender and bathed in sauce. Remove the cinnamon stick. Transfer to warmed plates and top each with 15 ml/1 tbsp yoghurt and a sprinkling of parsley. Serve with boiled rice and Crisp Green Salad.

Pisa Pasta Prima

(SERVES 4)

• 225 g/8 oz rigatoni
• 225 g/8 oz/2 cups lean cooked ham pieces
• 2 onions, finely chopped
• 75 g/3 oz/ 1/3 cup low-fat spread
• 100 g/4 oz/1 cup frozen peas
• 5 ml/1 tsp dried mint
• 50 g/2 oz/ ½ cup Parmesan cheese, grated
• Salt and freshly ground black pepper
• 30 ml/2 tbsp skimmed milk

To Serve:

• Tomato and Basil Salad

Cook the pasta according to the packet directions. Drain and return to the pan. Trim every bit of fat and gristle from the ham and cut into small dice. Fry (sauté) the onions gently in half the low-fat spread until softened but not browned. Add the ham, peas and mint. Cover and cook very gently for 5 minutes, stirring occasionally. Add the remaining low-fat spread, half the cheese and a little salt and pepper. Add to the pasta and toss well. Moisten with the milk. Taste and add more seasoning if necessary. Pile on to warmed plates and sprinkle with the remaining Parmesan. Serve with Tomato and basil Salad.

Parma Ham and Mushroom Ribbons

(SERVES 4)

• 225 g/8 oz Papardelle (wide ribbon noodles)
• 25 g/1 oz/2 tbsp low-fat spread
• 100 g/4 oz button mushrooms, sliced
• 1 small garlic clove, crushed
• 90 ml/6 tbsp very low-fat crème fraiche
• Salt and freshly ground black pepper
• 1.5 ml/ ¼ tsp grated nutmeg
• 30 ml/2 tbsp chopped parsley
• 75 g/3 oz wafer-thin slices lean Parma ham, cut into thin strips
• 20 ml/4 tsp grated Parmesan cheese

To Serve:

• Mixed Leaf Salad

Cook the pasta according to the packet directions. Drain and return to the pan. Meanwhile, melt the low-fat spread in a saucepan and add the mushrooms and garlic. Cook gently, stirring, for 3 minutes until soft and the juices run. Stir in the crème fraiche, a little salt and pepper, the nutmeg and parsley and blend well. Add to the Papardelle with the Parma ham and toss gently until piping hot. Pile on to warmed plates, sprinkle with the Parmesan and serve with Mixed Leaf Salad.

Pork Chilli

(SERVES 4)

• 450 g/1 1b/4 cups minced (ground) pork
• 2 onions, finely chopped
• 1 garlic clove, crushed
• 2.5 ml/ ½ tsp chilli powder
• 5 ml/1 tsp ground cumin
• 5 ml/1 tsp dried sage
• 400 g/14 oz/1 large can chopped tomatoes
• 15 ml/1 tbsp tomato puree (paste)
• 425 g/15 oz/1 large can white kidney or cannellini beans, drained
• Salt and freshly ground black pepper
• Chopped parsley

To Serve:

• Cheesy-topped Rice
• Lettuce dressed with lemon juice and black pepper

Put the pork in a large saucepan with the onions and garlic. Fry (sauté), stirring, until the meat is brown and all the grains and separate. Pour off any fat. Stir in the chilli and cumin and cook for 1 minute. Add the remaining ingredients except the parsley and bring to the boil, stirring. Reduce the heat and simmer gently for 30 minutes, stirring occasionally. Taste and re-season if necessary. Serve on warmed plates, garnished with parsley with Cheesy-topped Rice and lettuce dressed with lemon juice and black pepper.

Kowloon Fried Rice

(SERVES 4)

• 100 g/4 oz/ ½ cup long-grain rice
• 2 carrots, diced
• 50 g/2 oz/ ¼ cup low-fat spread
• 3 eggs
• Salt and freshly ground black pepper
• 100 g/4 oz/1 cup peeled prawns (shrimp)
• 225 g/8 oz/2 cups cooked lean pork, diced
• 100 g/4 oz button mushrooms, sliced
• 100 g/4 oz/1 cup frozen peas
• 60 ml/4 tbsp boiling water
• ½ vegetable stock cube
• 30 ml/2 tbsp sherry
• 15 ml/1 tbsp soy sauce

To Serve:

• Chinese Leaf and Watercress Salad

Cook the rice and carrots in plenty of boiling, salted water for about 10-12 minutes until the rice is just tender. Drain, rinse with cold water and drain again. Meanwhile, heat half the low-fat spread in a frying pan (skillet). Beat two of the eggs with a little salt and pepper. Ad to the pan and fry (sauté), lifting and stirring, until the mixture forms a flat omelette. Roll up and cut into strips when cool enough to handle. Heat the remaining low-fat spread in a work or large frying pan. Add the rice, prawns, pork, mushrooms and peas and cook, tossing and stirring, for 5 minutes until piping hot. Mix together the water and stock cube until dissolved. Add to the pan with the sherry, soy sauce and a little more salt and pepper. Push the mixture to one side of the pan. Beat the third egg and pour in. Cook, stirring, until scrambled, then toss back into the rice. Pile on to warmed plates and serve topped with the omelette strips and with Chinese Leaf and Watercress Salad.

Saucy Braised Celery and Ham

(SERVES 4)

• 430 g/15 ½ oz/1 large can celery hearts (4 in all), drained
• 4 lean slices ham
• 100 g/4 oz/1 cup frozen peas
• 228 g/8 oz/1 small can chopped tomatoes
• 2.5 ml/ ½ tsp dried oregano
• 25 g/1 oz/ ¼ cup plain (all-purpose) flour
• 450 ml/ ¾ pt/2 cups skimmed milk
• 25 g/1 oz/2 tbsp low-fat spread
• 40 g/1 ½ oz/ 1/3 cup low-fat Cheddar cheese grated
• 40 g/1 ½ oz/ 1/3 cup Emmental (Swiss) cheese, grated

To Serve:

• Crunchy Spinach Salad

Dry the celery on kitchen paper. Wrap a piece of ham round each celery heart. Spread the peas in the base of an ovenproof serving dish. Lay the celery on top. Spoon over the tomatoes and sprinkle with the oregano. Blend the flour with the milk in a saucepan. Add the low-fat spread. Bring to the boil and cook for 2 minutes, stirring. Stir in two-thirds of the cheeses and season to taste. Spoon into the dish to cover the tomatoes completely. Sprinkle with the remaining Cheese. Bake in a preheated oven at 190degree C/375degree F/gas mark 5 for about 25 minutes until golden brown and piping hot. Serve with Crunchy Spinach Salad.

Fireside Supper

(SERVES 4)

• 2*400 g/2*14 oz/2 large cans no-added-sugar baked beans
• 1 packet onion soup mix
• 30 ml/2 tbsp tomato puree (paste)
• 30 ml/2 tbsp water
• 15 ml/1 tbsp honey
• 15 ml/1 tbsp Dijon mustard
• 16 hot-dog sausages, cut into short lengths
• 25 g/1 oz/ ½ cup fresh breadcrumbs
• 5 ml/1 tsp dried mixed herbs
• A pinch of garlic salt

To Serve:

• Celery and Apple Slaw

Blend the first six ingredients in an ovenproof dish. Stir in the hot dogs. Cover and bake in a preheated oven at 180degree C/350degree F/gas mark 4 for 1 hour. Meanwhile, toss the breadcrumbs, herbs and a little garlic salt over a moderate heat in a frying pan (skillet) until golden brown and crispy. Sprinkle over the casserole and serve piping hot in bowls with Celery and Apple Slaw to follow.

Bacon-topped Liver Bake

(SERVES 4)

• 5 ml/1 tsp low-fat spread
• 350 g/12 oz pigs` liver, trimmed
• 1 onion, quartered
• 1 slice bread
• 8 sage leaves
• 2 parsley sprigs
• Salt and Freshly ground black pepper
• 1 egg, beaten
• 8 lean rashers (slices) streaky bacon, rinded
• 300 ml/ ½ pt 1 ¼ cups chicken stock, made with 1 stock cube
• 75 g/3 oz button mushrooms, sliced
• 15 ml/1 tbsp cornflour (cornstarch)
• 15 ml/1 tbsp sherry or water

To Serve:

• 450 g/1 1b potatoes, boiled
• Peas

Lightly grease a 1.2 litre/2 pt/5 cup ovenproof serving dish with the low-fat spread. Mince (grind) the liver, onion, bread and herbs into a bowl. Alternatively, put in a food processor but don’t process to finely. Season with salt and pepper and mix with the egg. Press into the dish. Lay the bacon on top and spoon over 45 ml/3 tbsp of the stock. Cover with foil and bake in a preheated oven at 190degree C/375degree F/gas mark 5 for 30 minutes. Remove the foil after 20 minutes to allow the top to brown. Meanwhile, put the remaining stock in the saucepan. Add the mushrooms and simmer gently for 5 minutes. Blend the cornflour with the sherry or water and stir into the stock. Bring to the boil and simmer for 1 minute, stirring. Serve the bake with the sauce and plain boiled potatoes and peas.