I think that everybody likes roast pork neck. It is juicy and fragrant and you may serve it hot or cold. Usually, I buy a slightly bigger piece of meat and after baking part of it I serve it as dinner, and the leftovers we eat cold with bread. It is a habit after difficult times in Poland, when we were scared of empty shelves in the shops, and roast pork neck saved us many times from sandwiches with cheese or egg spread.

I have used the same recipe for roast pork neck for many years. It is always excellent and when I use a thermometer to check the meat, I don't worry that the meat is raw or dry inside. You have medium roast pork when the temperature inside is 71-73C, and well done when the temperature is 77-93C. I take the pork out of the oven when the temperature is 87C and then the meat is soft and juicy. The sauce for the pork neck is based on gravy. I additionally add dark honey beer and plum stew to it.

Ingredients
meat:
1.5kg of pork neck
4 tablespoons of olive oil
2 tablespoons of marjoram
6 cloves of garlic (4 with the skin)
1 onion
2 big twigs of rosemary
400ml of bouillon
100ml of dark beer
salt and pepper

"It was so yummy" said my daughter, putting her plate into the dishwasher. I think my daughter is growing up, because a few months ago she didn't even want to look at my favourite dinner salad. Additionally, she used to turn her nose up at kale and nuts. When my son stops grizzling at every dinner, I will announce more Christmas miracles.

I have to give her her due; the salad was really excellent: bulgur, kale, nuts, pomegranate, red onion and a spicy sweet and sour dip. I recommend this salad as a dish on its own, but it may also be part of a main course. It may be served hot or cold.

Ingredients:
4 big kale leaves
100g of bulgur
half a pomegranate
2 fistfuls of nuts
1 small red onion
1 lemon
chili pepper
2 tablespoons of olive oil
3 tablespoons of maple syrup

Green soups, salads or crepes are associated with the spring. I don't like long and depressing November, when more often it is raining and outside eddy by turns the fog and awful smog. The classic quote is: "too bad, we have such a climate". So, to cope with the autumn sombreness, I prepared a soup with peas and kale that was green like a spring meadow.

My children like pea soup. Usually, I prepare it not too thick and serve with rice, groats or noodles. This time I prepared a creamy soup with roast almond flakes. This soup allowed me to smuggle kale into the meal. My children don't like it, except for crisps with a bit of salt and sesame seeds.

Ingredients:
500g of peas
2 fistfuls of kale
2 cloves of garlic
a piece of leek
1 tablespoon of butter
1l of vegetable stock
salt and pepper
almond flakes
natural yoghurt

Kale is a kind of cabbage. It contains the biggest amount of calcium of all the vegetables, and it also doesn't contain oxalates. It is a valuable ingredient in preventing osteoporosis. Kale can be fried, baked or blanched, and the young leaves are great raw. It is excellent as a filling ingredient for pies and soups.

Today I would like to share with you the recipe for an easy salad, served hot and prepared with a few ingredients. It will excellent for lunch in the office. You only need to heat it up a bit.

Ingredients:
100g pearl barley
1 clove of garlic
2 fistfuls of kale
150g of small mushrooms
a couple of black olives
a few pistachios
1 tablespoon of butter
1 egg
salt and pepper

We like fish. In a restaurant when we can choose the dishes, we often order fish. We choose them not only for their goodness but also for the gustatory value. The availability of salmon means that we eat it very often. Luckily it is my children's favourite fish too.

Today I would like to share with you the recipe for an easy fish dish which both looks and tastes great. The simplicity of serving is an advantage of this dish. You needn't bother to arrange the dish on the plate. Quite the opposite – it's enough to take the dish from the oven, tear open the parchment paper and then you can eat.

Ingredients (for 4 people)
800g of salmon without the skin
2 bright leaves of savoy cabbage
16 thin asparagus spears
8 small potatoes
2 carrots
2 cloves of garlic
1 onion
4 slices of lemon
a few leaves of parsley
a few cherry tomatoes
4 teaspoons of butter
thyme, rosemary
salt and pepper