1. Put 1 and 1/2 cups raw cranberries through the the food chopper, using the coarest blade.
2. Mix them in a saucepan with 3 to 4 cups dry bread crumbs, 1/2 teaspoon sweet marjoram, 1 teaspoon salt.
3. Add a generous pinch each of black pepper, mace, thyme and dill, 2 tablespoons grated onion and 1 clove garlic, mashed.
4. Mix well and cook over a medium flame for about 10 minutes, stirring constantly.
5. Cool stuffing before filling a crown roast of pork.

List of ingredients required:

• 1 and 1/2 Cups raw cranberries.
• 3 to 4 Cups dry bread crumbs.
• 1/2 Teaspoon sweet marjoram.
• 1 Teaspoon salt.
• a Generous pinch each of black pepper, mace, thyme and dill.
• 2 Tablespoons grated onion.
• 1 Clove garlic mashed.
• Pork.

1. Melt the butter in a saucepan

2. Saute the mushrooms and the onion in the butter until they are soft but have not taken on any colour

3. Add the teaspoon of Dijon mustard, bread crumbs and enough chicken stock to moisten

4. Spread the mixture on the slices of bacon

5. Fold the bacon slices in half

6. Wrap each slice in aluminum foil

7. Bake the wrapped slices in a moderate oven of 350F (180C) for about 25 to 30minutes

List of ingredients required:

2 tablespoons butter
1/ 4 lb mushrooms, finely chopped
1 large onion, finely chopped
1 teaspoon Dijon mustard
3/ 4 cup bread crumbs
Chicken stock
Thinly sliced, cold baked ham

1. Melt the butter in a large heavy pan

2. Fry the following ingredients in the pan: bacon slices, onion, carrots and celery

3. Add the slices of lean pork, sausage and the small piece of bacon rind

4. Season to taste with salt and pepper and the bay leaf

5. Sprinkle the flour in the pan and blend it in

6. Add the white wine

7. Cover the pan and cook the stew very slowly for about 1 and 1/ 2hours while adding water or stock if necessary

8. Clean the cabbage and boil it whole in salted water for about 10minutes

9. Drain the cabbage, cut it into quarters and add it to the meat

10. Cook the stew for about 30minutes longer

List of ingredients required:

2 slices of bacon, diced
2 tablespoons butter
4 sliced carrots
Salt and pepper
1 bay leaf
1 tablespoon flour
1 stalk celery, cut into 1/2 inch pieces
1 cup dry white wine
1 medium-sized cabbage
1 onion, sliced
1 and 1/2 lb (700g) lean pork, cut into thick slices
1/2 lb Italian pork sausage, cut in chunks
A small piece of bacon rind