Serves 4

Short pork ribs come from the lower part of the belly and are full of meat. They are ideal for this long slow-roasting method. Perfect food for the cold
winter evenings.

750g rack of short pork ribs
2 tbsp light soy sauce
1 tbsp hoisin sauce
125ml honey
½tsp five spice powder
1 tbsp white wine vinegar
1 small fresh chilli, deseeded and chopped
1 tbsp tomato purée
1 tbsp madeira
1 x 2.5cm piece fresh ginger, grated
Freshly ground pepper

1 With a sharp knife, cut the rack into individual ribs and place in a large stainless-steel or Pyrex baking dish. Combine all the other ingredients and pour over the ribs. Cover in clingfilm and marinate in the fridge overnight.
2 Preheat the oven to 160C-170C/Gas 3.
3 Remove the clingfilm and cover in foil. Place in the oven and bake for 1½ hours, turning a couple of times.
4 Remove from the oven and allow to stand for 10 minutes. Skim away any excess fat with a spoon.
5 Place the ribs on a bed of Granny Smith mash and serve immediately.

GRANNY SMITH MASH
Serves 4

I love combining flavours where each keeps its distinctive taste. This is a classic example - the crisp, fresh flavour of the apple is superb with the potato, and works well with any pork recipe.

500g floury potatoes such as Maris Piper
2 Granny Smith apples, peeled, cored and sliced
2-3 tbsp crème fraîche
Freshly ground salt and pepper

1 Peel and cut the potatoes into roughly 4cm chunks. Place in a medium-sized pan, cover with water and bring to the boil. Simmer for 10 minutes and then add the apple. Cook for a further 5 minutes until the potatoes and apple are tender.
2 Pass the potatoes through a mouli or potato ricer and return to the pan. Add the crème fraîche, season well and warm through gently. Serve immediately.

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