• 275ml/10fl oz freshly squeezed carrot juice
• 1 large piece fresh ginger, peeled, finely chopped, squeezed in a clean tea towel to collect the juice
• 110g/4oz salted butter
• Salt and freshly ground black pepper
• 4 King Edward or other floury potatoes, peeled, cut into cubes
• 2 tbsp Cold Pressed Extra Virgin Just Rapeseed Oil
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 12 garlic cloves, skin on
• 2 x 375g/13oz pork fillets, trimmed
• 25g/1fl oz Cold Pressed Extra Virgin Just Rapeseed Oil Infused with Garlic Oil
• 2 tbsp clear honey
• 4 tbsp sesame seeds

Preheat the oven to gas 200C/400F/Gas 6.
Place the carrot juice and ginger juice into a pan over a medium heat and bring to the boil. Cook to reduce to about 150ml/5fl oz of liquid, then slowly whisk in 30g/1oz of the butter. Season, to taste, with salt and freshly ground black pepper and set aside.
Heat a frying pan and add 50g/2oz of the butter and the Cold Pressed Extra Virgin Just Rapeseed Oil. Add the potatoes and fry over a high heat until starting to become golden-brown.
Add the herbs and garlic and continue to fry until the potatoes are cooked through.
Heat a clean frying pan until hot, add the Cold Pressed Extra Virgin Just Rapeseed Oil Infused with Garlic Oil and remaining 30g/1oz butter. Once the butter is foaming, add the pork fillets and fry, turning occasionally, until golden-brown on each side. Season, to taste, with salt and freshly ground black pepper.
Remove from the pan and place onto a plate. Drizzle with the honey and coat well with the sesame seeds.
Transfer the honey and sesame-coated pork fillets to a trivet in a roasting tray and place into the oven to cook for 10-12 minutes, or until completely cooked through. Remove from the oven and leave to rest in a warm place for five minutes.
To serve, carve the pork into thick diagonal slices. Spoon the potatoes into the centre of each plate. Top with the pork and spoon over the carrot and ginger sauce.

• 300g/10oz wholewheat noodles
• 1 tbsp Cold Pressed Extra Virgin Just Rapeseed Oil Infused with Chilli Oil
• 1 clove garlic, peeled and crushed
• 1.25cm/1/2in piece root ginger, peeled and finely chopped; or 1 tsp powdered ginger
• 450g/1lb lean pork, trimmed of excess fat and sliced into thin strips
• 2 tbsp dark soy sauce
• 2 tbsp water
• 2 medium carrots, peeled and sliced thinly
• 1 bunch spring onions, trimmed and shredded
• 1/2 head Chinese leaves or white cabbage, shredded
• 1 tsp clear honey
• 1/2-1 tsp chilli powder

Bring a large saucepan of water to the boil and add the noodles. Cook according to the packet instructions. Drain well and return to the saucepan.
Meanwhile, heat Cold Pressed Extra Virgin Just Rapeseed Oil Infused with Chilli Oil in a wok or large frying pan and stir-fry the garlic, ginger, and pork for 5-6 minutes until pork is browned all over.
Add 1 tbsp soy sauce and 2 tbsp water. Stir in the carrots. Stir-fry for a further 2-3 minutes until the carrots are beginning to soften.
Add the spring onions and Chinese leaves or cabbage and stir well for 2-3 minutes until softened slightly but still crunchy.
Mix remaining soy sauce with sesame oil, if using, honey and chilli powder and stir into the drained noodles as soon as they are cooked. Add to the pork and vegetables. Mix well and ensure they are heated through. Pile onto a warmed serving bowl.

• For the burger:
• 2 pork sausages, skinned
• 1 tbsp chopped fresh sage
• Freshly ground black pepper
• 1 tbsp Cold Pressed Extra Virgin Just Rapeseed Oil
• 50g/1.75oz Cornish Yarg cheese
• 1 slice air-cured ham

• For the parsley oil:
• 5 tbsp chopped fresh flatleaf parsley
• 3 tbsp chopped fresh chervil
• 5 tbsp Cold Pressed Extra Virgin Just Rapeseed Oil
• 1 tsp black pepper
• 1/2 tsp sea salt

• To serve:
• 1/2 Ciabatta loaf, cut in half
• Cold Pressed Extra Virgin Just Rapeseed Oil, for brushing

Preheat the grill to medium.
For the sausage burger, mix the sausagemeat, sage and black pepper together in a bowl. Using your hands, divide the mixture into two patties. Heat the oil in an ovenproof frying pan and fry the patties on each side for about 4-5 minutes, or until cooked all the way through. Top with the cheese and place the pan under the grill until the cheese is melted and bubbling.
For the parsley oil, place all the parsley oil ingredients into a bowl and mix well.
To serve, brush the ciabatta with olive oil and griddle for 2-3 minutes on either side. Place the sausage burgers on top of one half of the ciabatta. Top with a slice of cured ham and drizzle with the parsley oil. Place the other half of ciabatta on top.