Everyone knows that warm toast with deliciously sweet jam can cure everything from the common cold to a case of the pre-winter blahs. I was giddy with excitement when I had le plaisir of joining Bonne Maman and AGA for a cuisine demonstration using a variety of fruity jams, conserves and compotes. 

Chef Marian Staresinic whipped up several délicieux dishes including a grilled halloumi tomato salad and lemon blueberry swirl cake – all incorporating Bonne Maman jams.  

At first the thought of eating duck breast with mandarin marmalade or grilled sardines with rhubarb compote didn’t sound all that appealing, but I was pleasantly surprised by the unique and thoughtful pairings of sweet and salty flavours. 

Be bold when planning a holiday party menu and use a hearty jam for more than just an appetizer or dessert. Try using a great tasting French conserve in your main dish! Your guests will surely wonder what that je ne sais quoi is in your casserole as they ask for second helpings…

Pork & Butternut Squash Casserole 

Ingredients:

2 tbsp plain flour
Salt and freshly ground pepper
1 large pinch of dried chilli flakes
900g (2lbs) shoulder of pork, diced
6 tbsp sunflower oil
1 onion, chopped
1 clove garlic, sliced
2 carrots, peeled and sliced
1 butternut squash, peeled and sliced
300 ml chicken stock
3 tbsp Bonne Maman peach conserve
2-3 tbsp freshly chopped coriander  

Method:

Mix together the flour with the salt, pepper and chilli flakes and use to coat the pork. Place half the sunflower oil into a large casserole. Heat the oil and then brown the meat in batches. Remove the meat from the pan, add the remaining oil and then fry the onion until softened. Add the garlic and continue cooking for a minute. 

Return the meat to the casserole and add the carrots and the squash. Add the stock and bring to a boil. Transfer to the centre of a pre-heated oven at 300º F and let simmer. 

Remove from the oven, stir in the peach conserve and then adjust the seasoning. Stir in the fresh coriander just before serving.