Cheese and ham sandwiches, bacon rolls, sausage and mash - it's safe to say that pork is a key ingredient in the British diet. (For meat eaters, at least.)

But, tasty and hangover-curing as the above may be *high fives bacon roll*, this little piggy could do with a shake up.

We've teamed up top chefs to bring some tasty and inspiring pork recipes.

Enjoy.

Black Pudding Scotch Egg

scotch egg

Ingredients
6 Burford brown eggs
350g coarse sausage meat
150g black pudding, finely crumbled
20g flat leaf parsley chopped
Malden salt (to taste)
Milled pepper (to taste)
200g flour
2 eggs, beaten and let down with a little water
200g Penko bread crumbs

Method

  • Place all six eggs in to boiling, heavily-salted water and cook for 6 minutes before plunging into iced water till cold

  • Peel the eggs and leave on a cloth to dry for a few minutes

  • Mix the sausage meat, black pudding, parsley, salt and pepper in a bowl before weighing up into 70g balls

  • Taking a ball at a time, flatten in out in the palm of your hand keeping it as even as possible

  • Place the egg in the middle of the meat disc and gently enrobe the egg, making sure it the meat is sealed around it

  • Put each egg on a tray and put in the fridge so the meat firms up

  • Using 3 trays (one for flour, one for eggs and one for bread crumbs) roll the sausage-covered-egg first through the flour, dusting off any excess; then through the beaten egg (again, removing any excess) and then finally, through the bread crumbs, making sure it is evenly covered

  • Repeat this process so that each egg has been through the mixtures twice

  • Have a deep fat fryer set up in a safe place and running at a temp 180˚c

  • Gently place your balls into the frying basket, making sure not to over-crowd it

  • Lower into the oil and cook for 6 minutes

  • Take out and place on a cloth, letting all the excess oil drain off

  • Season with a little molden salt to taste

From David Philpott - Paternoster Chop House

See Also:

Luxury Burger Recipes: Fast Food Sheds Its Greasy Reputation And Becomes, Well, Trendy

Look: Sausage Recipes

Braised Pork Cheeks

braised pig cheek

Serves 4

Ingredients
1kg trimmed pork cheeks (you can get these from local butchers)
300ml red wine
1.5L veal stock
50g dried apricots
1 medium/large onion, diced
1 clove of garlic
1 orange
1 quill of cinnamon
2 cloves
1 sprig of thyme
1 bay leafour
Some salt & pepper
2L water
100g salt

Method

  • Mix 2L of hot water with 100g salt to make the brine

  • Soak the pork cheeks overnight in the brine

  • Drain them off and rinse in fresh water

  • In a thick-bottomed pan, sweat down the onion

  • When it is soft add the garlic, cinnamon, cloves, thyme and the bay leaf

  • Peel the zest off the orange and add to pan

  • Sweat the mix for a few minutes to release all the flavours

  • Add the wine and bring to the boil for 2 minutes

  • Now add the pork cheeks, veal stock and apricots

  • Bring to the boil, skim and cover

  • Place in a pre-heated oven at 150C for around 2 hours or until the cheeks are very tender

  • Remove from the oven

  • Juice the orange and add to the braising liquor just prior to serving

Tom Cook - Pont De La Tour

Spiced Pork Burger

pork burger

Serves 4

Ingredients
4 burger buns
8 rashers of smoked streaky bacon
120g diced pork shoulder (cooked)
8 table spoons of good quality BBQ sauce
8 tablespoons of coleslaw
1 ripe beef tomato (one slice per burger)
For the patty
800g ground Old Spot pork shoulder or another good quality breed of pork
40g smoked bacon finely chopped
40g butter
1 teaspoon of smoked paprika
½ teaspoon cayenne pepper
1 teaspoon of Malden sea salt
2 good pinch of chilli powder
4 twists of freshly ground black pepper

Method

  • To make the patties, mix all of the ingredients together

  • Leave to set and infuse for 1 hour before cooking.

  • To finish

  • Mix the cooked pork with the BBQ sauce and warm it though in a pan.

  • Cook the streaky bacon until just crispy.

  • Cook the pork patties until the juice runs clear and then start to build the burgers.

  • Grill your bun that has been cut in half and place the cooked patty onto the bottom half, followed by the BBQ pork and then the tomato slice and coleslaw. Finally add the top of the bun and squeeze gently together.

  • Serve with fries or chunky chips.

From Allan Pickett - Plateau

The Pig Idea, fronted by restaurateur Thomasina Miers and environmentalist Tristram Stuart, campaign to encourage the use of food waste to feed pigs. The initiative is supported by D&D restaurants.

The ‘Pig’ Feast will take place on Thursday 21 November to promote the initiative in Trafalgar Square, serving complimentary pork dishes from renowned London restaurants and chefs to the public between 12noon and 4pm – perfect for tourists and Londoners alike.

Also on HuffPost:

Loading Slideshow...
  • Italian-Sausage Burgers With Garlicky Spinach

    These burgers couldn't be any easier to make -- simply remove sweet or hot Italian pork sausages from their casings and form into patties and grill. Top the burgers with provolone cheese and sauteed spinach and spread the ciabatta rolls with sun-dried tomato pesto for extra flavor. <strong>Get the <a href="http://www.huffingtonpost.com/2011/10/27/italian-sausage-burgers-w_n_1058500.html" target="_hplink">Italian-Sausage Burgers with Garlicky Spinach recipe</a></strong>

  • Tuna Nicoise Burgers

    You'll find the bold flavors of a classic Nicoise salad in this burger recipe: fresh tuna, olives, capers and anchovy. The burgers can easily be made on the grill, just make sure to brush them with oil (not the grates) so they don't dry out. Serve on toasted brioche buns with sliced tomato and arugula. <strong>Get the <a href="http://www.huffingtonpost.com/2011/10/27/tuna-nioise-burgers_n_1058760.html" target="_hplink">Tuna Nicoise Burgers recipe</a></strong>

  • Turkey Burgers With Lemon Mayonnaise

    These turkey burgers blend together sweet and savory flavors such as celery, apple, chipotle pepper and lemon zest. Serve the burgers on whole-wheat buns spread with lemon mayonnaise and top with caramelized onions. <strong>Get <a href="http://www.huffingtonpost.com/2011/10/27/michelles-turkey-burgers_n_1058553.html" target="_hplink">Turkey Burgers with Lemon Mayonnaise recipe</a></strong>

  • Spanish Pork Burgers

    This pork burger takes on the flavors of Spain with pimenton (paprika) and green olives, which are incorporated into the patties. Top the burgers with Manchego cheese, caramelized onions and piquillo peppers. <strong>Get the <a href="http://www.huffingtonpost.com/2011/10/27/spanish-pork-burgers_n_1056037.html" target="_hplink">Spanish Pork Burgers recipe</a></strong>

  • Turkey Burgers With Spicy Pickle Sauce

    Chopped dill pickles, chopped hot peppers and Greek yogurt are all the ingredients you need to make the spicy condiment for these turkey burgers, which are flavored with smoked paprika. Serve on buns or English muffins. <strong>Get the <a href="http://www.huffingtonpost.com/2011/10/27/turkey-burgers-with-spicy_n_1058762.html" target="_hplink">Turkey Burgers with Spicy Pickle Sauce recipe</a></strong>

  • Black Bean-Chipotle Burgers

    These black bean burgers are packed with heat from chipotle chile powder and smoked paprika. Cook the black beans with bay leaves and a piece of kombu (seaweed) to infuse the beans with savory flavor. The cooking liquid will come in handy when making the bean patties, which also use brown rice for texture. <strong>Get the <a href="http://www.huffingtonpost.com/2011/12/15/black-bean-chipotle-burge_n_1151669.html" target="_hplink">Black Bean-Chipotle Burgers recipe</a></strong>

  • Brown-Rice Veggie Burgers

    These brown-rice burgers feature the flavors of Mexico with Monterey Jack cheese and chipotle and poblano chiles. The recipe also includes peas and pepita (pumpkin seeds) for extra texture. Instead of buns serve in pocket pitas. <strong>Get the <a href="http://www.huffingtonpost.com/2011/10/27/brown-rice-veggie-burgers_n_1058252.html" target="_hplink">Brown-Rice Veggie Burgers recipe</a></strong>

  • Veggie Burgers With Pomegranate Ketchup

    The secret to this veggie burger is the dried porcini mushrooms, which lend a savory flavor. The burgers also include raisins, almonds, fresh mushrooms, soybeans, cooked lentils and couscous. Jazz up your average ketchup with some pomegranate molasses to create a flavorful condiment. <strong>Get the <a href="http://www.huffingtonpost.com/2011/10/27/veggie-burgers-with-pomeg_n_1061058.html" target="_hplink">Veggie Burgers with Pomegranate Ketchup recipe</a></strong>

  • Mediterranean Portobello Burger

    Portobello mushrooms look so meaty that they work wonderfully as a burger when grilled. Here each one is topped with a salad of red peppers, tomato, feta, olives and oregano, and served on sliced sourdough bread. <strong>Get the <a href="http://www.huffingtonpost.com/2011/10/27/mediterranean-portobello-_n_1049534.html" target="_hplink">Mediterranean Portobello Burger recipe</a></strong>

  • Chickpea Burgers

    These chickpea burgers are a lot like Middle Eastern falafel except they're packed with even more healthy ingredients like brown rice and wheat germ. Serve the patties in pita bread and drizzle with yogurt. <strong>Get the <a href="http://www.huffingtonpost.com/2011/10/27/chickpea-burgers-_n_1062451.html" target="_hplink">Chickpea Burgers recipe</a></strong>

  • Greek-Style Lamb Burgers With Oregano And Feta

    Make these succulent lamb burgers easily in the broiler. Serve each patty atop a Greek-style salad topped with feta cheese or envelope each patty in a pita bread. <strong>Get the <a href="http://www.huffingtonpost.com/2011/10/27/greek-style-lamb-burgers-_n_1056981.html" target="_hplink">Greek-style Lamb Burgers with Oregano and Feta recipe</a></strong>

  • Crab Cake Burgers

    Crab cake lovers will appreciate this recipe, which puts the classic appetizer in a bun (or English muffin) to create a burger. Use panko breadcrumbs instead of regular to create an extra crispy texture. Top with tartar sauce instead of ketchup and serve with a side salad. <strong>Get the <a href="http://www.huffingtonpost.com/2011/10/27/crab-cake-burgers_n_1049232.html" target="_hplink">Crab Cake Burgers recipe</a></strong>

  • Lentil Burgers

    Use an average can of lentils to create these healthy lentil burgers. Toasted almonds and fresh marjoram add lots of bold flavor. The recipe calls for Worcestershire sauce, but to keep these burgers vegetarian-friendly, make sure to find one made without anchovies. <strong>Get the <a href="http://www.huffingtonpost.com/2011/10/27/lentil-burgers_n_1062535.html" target="_hplink">Lentil Burgers recipe</a></strong>

  • Salmon Burgers With Green Goddess Sauce

    The secret to moist salmon burgers is to mince the fish into small uniform pieces. After forming into patties, refrigerate for at least 20 minutes and then cook in a nonstick skillet. Serve atop lettuce and dollop with green goddess dressing, made with sour cream mayonnaise, anchovies, chives, parsley and capers. <strong>Get the <a href="http://www.huffingtonpost.com/2011/10/27/salmon-burgers-with-green_n_1056665.html" target="_hplink">Salmon Burgers with Green Goddess Sauce recipe</a></strong>

  • Chicken Cordon Bleu Burgers

    These chicken burgers are made with ground dark-meat chicken, which keeps them extra moist, but if you prefer, make them with ground white meat chicken for a leaner result. To get the authentic "cordon bleu" taste, mix in diced ham into the patty mixture and top with Swiss cheese while the burgers grill. <strong>Get the <a href="http://www.huffingtonpost.com/2011/10/27/chicken-cordon-bleu-burge_n_1062446.html" target="_hplink">Chicken Cordon Bleu Burgers recipe</a></strong>

  • Turkey Burgers With Mango Chutney

    You don't need anything more than store-bought mango chutney to take these turkey burgers to the next level of flavor. Top them with grilled red onions and serve on crispy baguettes. <strong>Get the <a href="http://www.huffingtonpost.com/2011/10/27/turkey-burgers-with-mango_n_1062171.html" target="_hplink">Turkey Burgers with Mango Chutney recipe</a></strong>

  • Refried beans & quinoa Patties

    <a href="http://www.huffingtonpost.com/social/panfusine"><img style="float:left;padding-right:6px !important;" src="http://s.huffpost.com/images/profile/user_placeholder.gif" /></a><a href="http://www.huffingtonpost.com/social/panfusine">panfusine</a>:<br />https://www.facebook.com/note.php?note_id=377183562309712

  • Vegan Buckwheat Burgers

    <a href="http://www.huffingtonpost.com/social/Wholesome_Cook"><img style="float:left;padding-right:6px !important;" src="http://images.huffingtonpost.com/twitter_profile_img/3256098.png" /></a><a href="http://www.huffingtonpost.com/social/Wholesome_Cook">Wholesome Cook</a>:<br />These delicious vegan burgers are made with the goodness of buckwheat and tofu. Spiced with a chile paste for an extra kick and flavour.

  • Buckwheat and Soy Burger

    <a href="http://www.huffingtonpost.com/social/Wholesome_Cook"><img style="float:left;padding-right:6px !important;" src="http://images.huffingtonpost.com/twitter_profile_img/3256098.png" /></a><a href="http://www.huffingtonpost.com/social/Wholesome_Cook">Wholesome Cook</a>:<br />Spicy Buckwheat and Soy Burger with an Asian-inspired Slaw (recipe by Wholesome Cook)

  • Portland Eggplant Veggie Burgers

    <a href="http://www.huffingtonpost.com/social/Elles_Kitchen"><img style="float:left;padding-right:6px !important;" src="http://graph.facebook.com/1615022036/picture?type=square" /></a><a href="http://www.huffingtonpost.com/social/Elles_Kitchen">Elles Kitchen</a>:<br />Portland Eggplant Veggie Burgers Makes 8-10 regular sized patties Inspired by The Farm Cafe 3 large eggplant, peeled and cubed 6 green onions, sliced, both white and green parts 3 cloves garlic, minced 1/3 cup fresh parsley, chopped 1 1/2 cups shredded cheddar (or your favorite cheese) 1 1/2 cups plain bread crumbs 1/2 tsp Adobo pinch of Kosher salt and fresh cracked back pepper 1 3/4 tsp Weber Grill Creations Gourmet Burger Seasoning (or your favorite blend) In a large pan (Seriously, you want a large pan--I used my electric skillet.), heat a bit of oil over medium-low and cook the cubed eggplant down completely, till it's sort of a mushy mass of eggplant. (I know, but trust me on this!) This takes about 25 minutes, and be sure to stir occasionally. I also put a lid on it a few times to keep some moisture in it. When you stir, smush it with your spoon or spatula. You don’t want cubes of cooked eggplant, you want it all mashed up. Remove it from the pan and put it in a large bowl. In the same pan, lightly sauté the green onions and garlic, just about 2-3 minutes to take the raw edge off. Add to the bowl of cooked eggplant. Stir the parsley, cheddar, bread crumbs, and seasonings into the eggplant mixture. Get in there with your hands and mix it up. Set in the fridge for 20-30 minutes to chill. After chilling, form the mixture into patties. In the same large skillet, heat a bit of oil over medium high heat (400 degrees on my electric skillet). Get the oil nice and hot, and cook the patties for 4-5 minutes on one side, then flip and cook on the second the side for about 5 minutes. You want them nicely golden brown and crispy on each side. Serve with your favorite burger accessories. Store any leftovers in the fridge! These are veggie burgers, and not a hunk of meat, so we’re not going to just toss these on the grill, or they’ll likely fall apart. If you want that smoky flavor, you could cook these on a pan on your grill and see how that goes. Maybe cook them almost completely and then quickly toss on the grill for that smoky flavor.