St. Dalfour Orange & Ginger fruit spread Rack of Pork

Ingredients (Serves 4):

  • 1 six point rack of point
  • 8 dutch carrots
  • 8 baby potatoes
  • 284g jar St. Dalfour Orange & Ginger fruit spread

Method:

Season pork and vegetables with salt and pepper.
Place in a roasting tray and bake in a moderate oven for 1 hour.
Glaze rack of pork with St. Dalfour Orange & Ginger fruit spread.
Serve pork with vegetables.

Our Chef, Rena patten

Rena comes from a Mediterranean background and from a very young age has enjoyed cooking a variety of dishes from the region. Following in the footsteps of her mother and both grandmothers where recipes have been passed on, refined and adapted to reflect Rena's style.

She regards herself as a cook, not a chef, and her dishes reflect her passion for Greek, Italian, French and Middle Eastern cuisine.

Whilst Rena has no professional training her natural flair and understanding for good healthy produce has enabled her to produce delicious and simple home cooking.

Rena has cooked at many food shows, tantilising visitors with her quick and easy Mediterranean style dishes. Rena has published 2 books and has previously written a regular newspaper column.

Rena Patten has just published her new book Cooking With Quinoa - The Supergrain. Check web link.

St. Dalfour Orange & Ginger fruit spread Rack of Pork

Ingredients (Serves 4):

  • 1 six point rack of point
  • 8 dutch carrots
  • 8 baby potatoes
  • 284g jar St. Dalfour Orange & Ginger fruit spread

Method:

Season pork and vegetables with salt and pepper.
Place in a roasting tray and bake in a moderate oven for 1 hour.
Glaze rack of pork with St. Dalfour Orange & Ginger fruit spread.
Serve pork with vegetables.