If you want, add more Parmesan to adjust the taste. Griddle or toast the slices of bread, rub with the remaining halved clove of garlic, then drizzle with a little extra virgin olive oil. Spoon over the pesto and season well to taste. Serve immediately. Nutrition Info (per serving) 515 calories, 45 g fat. 49 Pot Roast Loin of Pork Prep and cook time: 1 to 2 hours Serves: 6 Ingredients 1.5kg loin of pork, boned, skinned, rolled and tied 15g pack thyme, picked 2 medium red onions, peeled, halved and sliced 2 cloves garlic, sliced 1 tablespoon olive oil, for frying 40g butter 4 figs, quartered 3 wine glasses Marsala 3 tablespoons crème fraiche 300ml chicken stock Sea salt and freshly ground black pepper Method Preheat the oven 200°C, 400°F, Gas Mark 6. Roll the pork in the seasoning and thyme. Take an appropriately sized casserole type pan fry off the onions and garlic in a tablespoon of olive oil. Cook on a medium heat for roughly 4 minutes until softened and tender. Push the onions to one side; add a knob of butter and fry off the pork, until lightly golden. Add the figs and one glass of Marsala, mix with the onions, add the rest of the butter and cover with an appropriately sized piece of wet greaseproof paper (because it is wet it sits snuggly, allowing it to bake and steam as well as making a beautiful sauce). Cook in the preheated oven for 45 minutes-1 hour. After 20 minutes turn the pork in the lovely juices and add the other 2 glasses of Masala. When the pork is cooked remove to a plate and allow to rest for 15 minutes before eating. Whilst waiting finish the homemade sauce by adding the chicken stock and simmer for 10 minutes. Check the seasoning and add in the crème fraiche. Slice the pork as thinly as you want and serve with the delicious sauce. Vegetables should be simple, spinach, cabbage or brussel tops. Nutrition Info (per serving): 317 calories, 13 g fat. 50 Quesadillas with Salsa and Guacamole Prep and cook time: 30 mins to 1 hour Serves: 2-4 Ingredients 4 plum tomatoes, deseeded and roughly chopped 1 red onion, peeled and chopped 1 green chilli, deseeded and chopped 20g pack fresh coriander, leaves only Juice of 2 limes Salt and freshly ground black pepper 3 green chillies, deseeded 2 x 20g packs fresh coriander, leaves only 3 ripe medium avocados, halved and stoned 250g pack mature West Country farmhouse Cheddar, grated 2 bunches spring onions, sliced 1 red pepper, sliced 2 x 20g packs coriander, chopped 2 red chillies, chopped 8 soft flour tortillas Small pot soured cream Method Preheat the oven to 200°C, 400°F, gas mark 6. For the salsa, mix all the ingredients together in a bowl. Season well, cover and chill. For the guacamole, purée the chillies and coriander in a food processor. Add the avocado flesh and lime juice. Mix and season well. For the quesadillas, place the cheese, spring onions, red pepper, coriander and red chillies on 4 of the tortillas. Top each with another tortilla and press down firmly.