Spirits

Ingredients:
* 1.5 kg (3 lb) good quality pork sausages
* 8 soft baps
* wholegrain mustard, to serve

Beer marinade:
* 300 ml (1/2 pint) brown ale
* 2 garlic cloves, crushed
* 1/2 tablespoon ground allspice
* 2.5 cm (1 inch) piece orange rind

Ingredients:
* 1 quantity Deep Pan Pizza Dough, shaped and ready for topping

Topping:
* 30 g (1 oz/6 teaspoons) butter, melted, for brushing
* 3 oranges
* 2 tablespoons orange liqueur
* 2 tablespoons orange marmalade
* 2 tablespoons soft brown sugar
* bay leaves, to decorate

Ingredients:
* 1 quantity Deep Pan Pizza Dough, made up to end of step 1
* icing sugar for dusting

Filling:
* 125g (4 oz / 1/2 cup) unsalted butter, softened
* 125 g (4 oz / 3/4 cup) icing sugar, sifted
* 125 g (4 oz / 2/3 cup) soft brown sugar
* 1 tablespoon milk
* 1 tablespoon brandy
* 6 tablespoons mincemeat

Ingredients:
* 625 g (1 1/4 lb) pork tenderloin fillet, cubed
* 1 green pepper, cored, deseeded and cut into squares
* 200 g (7 oz) canned pineapple chunks, drained
* 4 tomatoes

Oriental marinade:
* 4 tablespoons soy sauce
* 4 tablespoons sherry
* 2 tablespoons clear honey
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 4 tablespoons cold tea
* 1 garlic clove, crushed

Ingredients:
* 1 kg (2 lb) boneless belly pork
* 2 onions
* 1 garlic clove, crushed
* 2 bay leaves
* 150 ml (1/4 pint) dry white wine
* 6 tablespoons oil
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground coriander
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cardamom
* salt and pepper
* extra bay leaves

To garnish:
* lemon slices
* shredded cabbage
* grated carrot

Ingredients:
* 4 pork loin chops

Sauce:
* 250 g (8 oz) canned tomatoes
* 1 small onion, finely chopped
* 2 tablespoons white wine
* 1 tablespoon tomato puree
* 1 teaspoon paprika
* 1 teaspoon dried herbs de Provence
* 1 teaspoon oil