Tomato, Herb & CousCous Salad

Don’t worry too much about exact quanties here – this is more of an idea than a recipe. I made this to go with stuffed aubergines, because I had lots of herbs to use up, but I would probably, in hindsight, usually make this to go with something plain like chicken, fish or chops. Or maybe something extremely spicy. Anyway, its a very fresh, juicy salad. Honestly, I think its only worth making at this time of year, as raw tomatoes usually are not worth making a feature of.


  • 50g couscous, dry weight. Made to packet instructions.
  • 4 large ripe tomatoes, sliced
  • 1 red onion, sliced into rings
  • 3 tablespoons of chopped mint, parsley, basil and marjoram (or whatever green leafy herbs you can get your hands on, that’s just what I had)
  • good glug of olive oil
  • splash white wine vinegar
  • lots of salt & pepper

Make up the couscous and leave aside to cool down for a bit – room temperature is what you’re aiming for. Then, chuck everything into a big bowl and mix with a fork (always best not to stir couscous with a wooden spoon because it goes claggy really easily). Thats all.


Pork with Cheese, Sage & Apple

applesI try not to plan ahead too often what I’m going to have on a Wednesday night. I’m lucky enough to work five minutes away from a weekly farmer’s market, and although I usually can’t get there until its on the brink of closing for the day due to the hours I work, I usually manage to pick up some special stuff.  Today there were lots of apples around, and some pretty delicious free range pork. I wish I could shop for more meals there, but I just can’t get too much stuff home by myself.

Some flavour marriages, are made in heaven. This menage a quatre, likewise. Everything goes with everything else here in a lovely crunch, melt in the mouth kind of way. I noticed tonight, that I’ve been making a lot of things with breadcrumbs lately, so perhaps its rather lucky that my food processor broke down tonight while I was making them. In truth though, this isn’t horribly unhealthy. Cut the fat off the pork and be sure to leave the apple and the cooked pork to rest on a piece of kitchen towel to absorb any excess oil. Serve with a salad. Serves 2 Greedies.

pork with sage

  • 2 large pork chops or pork steaks. Free range, please.
  • 1 large free range egg, beaten
  • 50g gruyere cheese, grated finely (you could use parmesan, alternatively)
  • 100g breadcrumbs
  • 4 sage leaves, very finely chopped
  • oil, preferably groundnut, for frying
  • butter
  • 1 apple, sliced into 1cm slices, core removed
  • salt and pepper

Firstly, get a rolling pin or, if you have one, a meat tenderiser and flatten out the pork chops until they’re no more than about a centimetre thick. go careful because you want them as even as you can and no holes, so while its great to be firm, don’t go mad. Mix the sage leaves, salt and pepper and breadcrumbs on one large plate, pour the beaten egg onto another and on a third, evenly scatter your grated cheese. Then, one at a time, press each side of your pork firmly into the cheese, then the egg and then the breadcrumbs in that order. Leave aside to dry out for up to a couple of hours.

Heat the oil and butter in a large frying pan and, over a medium-low heat cook the pork chops. This will take 15 or so minutes. Meanwhile, add a little more oil and butter to a smaller pan and put in your apple slices. Cook these over a medium heat for 5-10 minutes until they are brown and softer, but not falling apart. Serve as described with a lemony dressing with your salad.