Pork with Sour Cream and Horseradish

Boil the meat in salted water with the bay leaf and peppercorns. When well cooked, remove from the broth and drain. Once cooled, slice into pieces and pour over the sour cream and horseradish, which have been mixed together beforehand. Serve on a platter, garnished with a wreath of steamed vegetables or pickles and carrots.

[Bonus recipe on these pages] Roast duck with orange glaze and wine sauce (for 6-8 portions): Thaw a 2.6 kg duck (about 48 h in the fridge if frozen); set aside the giblets for the sauce. Heat oven to 150C. Trim excess fat and skin, prick the skin all over, season inside and out. Place breast-up on a rack over a fat-collecting tray, tie the legs, cover loosely with foil and roast 1 h 30 min. Make the glaze: peel the zest of 1 orange and cut into thin strips, juice the orange. Melt 50 g sugar with 45 ml white wine vinegar over high heat until caramel-coloured, add the orange juice, bring back to boil, add the zest and 60 ml orange liqueur, boil 2-3 min. After 1.5 h discard the collected fat, raise oven to 200C, roast uncovered ~40 min basting with glaze until golden-brown and juices run clear. Rest under foil 20-30 min. For the sauce: brown the duck giblets/trimmings in 2 tbsp olive oil 10-15 min, add 1 tbsp butter, 2 carrots, 1 onion, thyme sprig, bay leaf, 10 crushed peppercorns; cook to caramelise. Add 2 tbsp raspberry/red wine vinegar and 20 g flour, cook 2-3 min. Add 150 ml red wine, 600 ml chicken stock, 600 ml water; bring to boil skimming, add 1/2 tsp juniper berries, simmer uncovered ~45 min until reduced by just over a third. Strain through a fine sieve.

[Bonus recipe] Roast pork leg with Madeira onion sauce (for 6 portions): Bring 1.2 kg pork leg to room temperature. Heat oven to 220C, oil a tray and lay 5 onions cut into thick half-moons in the centre. Mix 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1 chopped garlic clove, 1 tbsp liquid herb honey, 1 tsp pomegranate molasses, 1 tsp Dijon mustard, 2 tsp ground sea salt (or 1 tsp table salt) and 1/4 tsp black pepper. Tie the meat, rub with the spice mix, set on the onions and roast 20 min; reduce to 180C and roast ~1 h more or until internal temp reaches 62C. Rest under foil 8-10 min, then keep warm while making the sauce. Sauce: place the tray with the onions and juices over heat, boil, add 100 ml Madeira, scrape the bottom, simmer 2-3 min, add 200 ml boiling water, boil, stir in 1 tsp cornflour slaked in cold water, cook 3-4 min, take off heat and swirl in 50 g cold butter. Strain, or blitz and strain, discarding pulp. Slice the meat thinly across the grain and serve with the sauce.