Roast Lincolnshire pork

METHOD
Slice the red cabbage very thinly with a mandolin, place in an ovenproof pot with lid, add the vinegars and granulated sugar and bake at 180C hot oven for 45–50 minutes.

Soak the saffron in the lemon juice for 15 minutes. Place the butter, saffron, lemon juice and marjoram in a bowl and whip well, season and shape with a piping bag. Refrigerate for 2 hours.

Heat the olive oil in a ovenproof tray, add the pork loin seasoned with salt and dried thyme and bake at 180C for 20 minutes. Lower the temperature of the oven to 150C and wet with the wine, cook for 50 minutes and season with paprika. Set aside to rest before slicing.

Place the diced aubergine in a colander and salt well. Leave to rest for 2 hours, wash under cold water and drain. Peel, de-seed and dice the quinces, and place in cold water with a little lemon juice.

Melt the butter in a large based pan, add the onion and cook for 1 minute. Add the garlic and celery and cook for a further 2 minutes, add the quince and aubergine and cook for 3 minutes. Add the tomato puree and wet with the sherry and vinegar.

Cook on low heat for 10 minutes – add a little water if necessary. Season with salt and pepper.

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