Healthy recipes for the New Year

Fitness is front of mind for many this January, with one in seven of us now a member of a gym - the perfect time for a healthy and nutritious recipe that will help maintain energy levels!

For those looking to get fitter, but not lose the flavour, we’ve compiled a selection of our favourite pork recipes that are sure to delight the taste buds whilst not bothering the waistline.

Spiced Pork Koftas with Jewelled Couscous

Serves: 4

Cooking Time: 20mins

450g (1lb) Lean Pork mince
15ml (1tbsp) Ras-el-hanout spice mix
1 Clove garlic, crushed
50g (2oz) Dates, chopped
25g (1oz) Pistachio nuts, chopped
2 Spring onions, finely sliced
Bamboo skewers, soaked in cold water

‘Jewelled’ Couscous:
100g (4oz) Couscous
15ml (1tbsp) Ras-el-hanout spice mix
¼ Cucumber, cubed
2 Spring onions, sliced
20 Blueberries
30ml (2tbsp) Pomegranate seeds
30ml (2tbsp) Fresh mint, chopped
30ml (2tbsp) Fresh parsley, chopped
Olive oil for drizzling


  1. Into a large bowl place the pork mince, spice, garlic, dates, nuts, spring onions and seasoning.
  2. Divide the mixture into about 8 and shape into sausage shapes. Thread the ‘sausages’ onto soaked bamboo skewers, lightly squashing around the skewer to secure.
  3. Place on a plate, cover and place in fridge for 15-20 minutes to chill. Remove from fridge and place under a preheated grill and cook for about 12 minutes until golden and cooked through.
  4. Make the couscous: Place the couscous and spice into a large bowl and cover with approx 200ml boiling water – cover and leave for about 5 minutes until the liquid has absorbed. Add all the remaining ingredients and combine well together. Season, drizzle with a little oil and serve.
  5. Serve the koftas with a large pile of couscous.

Pork, Black Bean and Orange Salad

Serves: 4-6
Cooking time: About 1 hour + 1 hour marinating time


  • 700g (1½lbs) Pork belly slices, rind and excess fat removed
  • 30ml (2tbsp) Orange rindless marmalade
  • 30ml (2tbsp) Soy sauce
  • 45ml (3tbsp) Orange juice
  • 60ml (4tbsp) Black bean sauce
  • 2 Star anise
  • 3 Chinese leaves, roughly shredded
  • ½ Little gem lettuce, roughly shredded
  • 50g (2oz) Beansprouts
  • 3 Spring onions, thinly sliced
  • Handful Fresh coriander leaves
  • 1 Large orange, peel removed and cut into segments


  1. Preheat oven to Gas 5, 190ᵒC, 375ᵒF
  2. Mix together in a large bowl the marmalade, soy, orange juice, black bean sauce and star anise.
  3. Add the belly slices and coat in the juice. Cover and marinate in the fridge for about 1 hour.
  4. Remove the belly slices from the marinade and place in an oven pan, cover with foil and cook for about 50 – 60 minutes turning and basting occasionally.
  5. Allow belly to cool slightly and then cut into chunks.
  6. Serve on a bed of Chinese leaf, lettuce, beansprouts, spring onions, fresh coriander leaves and orange segments. Serve drizzled with the warm cooking juices.