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TV chef Sophie Michell gives her top recipe for cooking a mouth watering dish with seasonal fruit

When cooking with pork, adding fruit is a great way to bring out its succulent flavour whilst cutting through any underlying fattiness. Yet whilst most of us may reach for the apple, the humble and juicy plum is also a great accompaniment to any pork dish. Now in season from South Africa, they are ripe for brightening up your cooking.

Roast pork loin with warm plum and ginger chutney

Roast pork loin with warm plum and ginger chutney

Roast pork loin with warm plum and ginger chutney

Ever fancied a cooking holiday? Ever fancied learning
to make bread -

In this simple yet tasty recipe, Sophie Michell, author, chef and presenter of Channel 4’s Cook Yourself Thin brings together pork and plums with ginger for the final punch. Filled with antioxidants, plums are also great for the skin, hair and generally for keeping healthy. Ginger is also brilliant to boost a lacking immune system. Apart from all the science, the colour of the deep pink plum compote, bright green cabbage and succulent pork makes for an uber-satisfying dish.
Watch the following video to see Sophie go through this delicious recipe step by step.



750g Pork loin
4 Garlic cloves
500g New potatoes
25ml Olive oil
450g Red plums
1 Medium shallot
½ inch piece fresh ginger
75ml Cider vinegar
75g Brown sugar
1 Medium Savoy cabbage
Pinch of sea salt and pepper


  • Preheat the oven to 200°C / 350°F.
  • Wash and halve the potatoes and lay in a large roasting tray.
  • Scatter over the garlic, drizzle with olive oil and season.
  • Also season the pork and lay the whole loin on top of the potatoes in the roasting tray.
  • Place in the oven and cook for around 45 - 60 minutes.
  • Peel and finely slice the shallot and ginger.
  • Stone the plums and cut into 8 segments, add to a saucepan along with the shallot, ginger, sugar and vinegar.
  • Bring to the boil, then turn down and simmer for 20 - 30 minutes, until cooked down and until the vinegar smell has completely cooked out.
  • Then trim the ends and any torn leaves off the cabbage, cut out the core and finely slice.
  • Heat up a little oil in a saucepan, add the cabbage, season and sweat down with a splash of water.
  • When the pork is cooked, rest for 20 minutes and then serve with the chutney and cabbage.

Serves 4

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