<?php
// Define recipe data as an array
// breakfastrecipe:-------------------------------------------------------------------------------------
$leftoverpork = [
    161 => [
        "id" => 161,
        "name" => "Spiced Pork & Potato Pie",
        "image" => "asset/img/leftport/leftport.webp",
        "inner-image" => "asset/img/leftport/leftport.webp",
        "summary" => "This budget-friendly French-Canadian speciality, known as tourtière, is traditionally served at Christmas, but with salad it makes a perfect spring supper",
        "ingredients" => array(
            "1 medium potato, cut into chunks",
            "1 tsp sunflower oil",
            "500g pack lean minced pork",
            "1 onion, finely chopped",
            "1 garlic clove, chopped",
            "¼ tsp each ground cinnamon, allspice and nutmeg",
            "100ml stock",
            "400g ready-made shortcrust pastry",
            "1 egg, beaten, to glaze",
        ),
        "instructions" => array(
            "STEP 1
Heat oven to 200C/180C fan/gas 6. Boil the potato until tender, drain and mash, then leave to cool. Heat the oil in a non-stick pan, add the mince and onion and quickly fry until browned. Add the garlic, spices, stock, plenty of pepper and a little salt and mix well. Remove from the heat, stir into the potato and leave to cool.",
            "STEP 2
Roll out half the pastry and line the base of a 20-23cm pie plate or flan tin. Fill with the pork mixture and brush the edges of the pastry with water. Roll out the remaining dough and cover the pie. Press the edges of the pastry to seal, trimming off the excess. Prick the top of the pastry case to allow steam to escape and glaze the top with the beaten egg.",
            "STEP 3
Bake for 30 mins until the pastry is crisp and golden. Serve cut into wedges with a crisp green salad. Leftovers are good cold for lunch the next day, served with a selection of pickles.",
        )
    ],


    162 => [
        "id" => 162,
        "name" => "Aubergine & Pork Hotpot",
        "image" => "asset/img/leftport/leftport2.webp",
        "inner-image" => "asset/img/leftport/leftport2.webp",
        "summary" => "Slow-cooked aubergines become deliciously soft and absorb all the flavour of this fragrant Asian-inspired stew",
        "ingredients" => array(
            "3 tbsp sunflower oil",
            "750g fatty pork, such as shoulder or skinless belly, cut into large chunks",
            "2 aubergines, cut into large chunks",
            "2 tbsp dark muscovado sugar",
            "5 star anise",
            "1 cinnamon stick",
            "2 onions, chopped",
            "very large knob fresh root ginger, peeled and finely sliced",
            "1 red chilli, deseeded and sliced",
            "1 bunch coriander, leaves and stalks separated, stalks finely chopped",
            "2 tbsp Thai fish sauce",
            "juice 1 large lime",
        ),
        "instructions" => array(
            "STEP 1
Heat oven to 200C/fan 180C/gas 6. Heat 2 tbsp of the oil in an ovenproof sauté pan and brown the meat well (you may have to do this in batches), then scoop out of the pan. Add the rest of the oil and the aubergine, brown on all sides, scoop out and add to the pork. Tip the sugar into the pan and leave to caramelise slightly, then return the pork and aubergine to the pan with the star anise and cinnamon, then coat in the sticky caramel.",
            "STEP 2
Add the onions, ginger and half the chilli, and cook for a few mins with the pork. Add the coriander stalks and splash in the fish sauce and enough water to come about a third of the way up. Cover and place the dish, undisturbed, in the oven for 1 hr, then remove from the oven and add the lime juice and more fish sauce to taste. Stir through half the coriander leaves and the remaining chilli, and scatter over the rest of the coriander. You should have a hotpot of tender meat with soft aubergines all in a punchy little sauce.

"

        )
    ],
    163 => [
        "id" => 163,
        "name" => "Sticky Miso Aubergine Traybake",
        "image" => "asset/img/lowcalorievegan/lowcalorievegan3.webp",
        "inner-image" => "asset/img/lowcalorievegan/lowcalorievegan3.webp",
        "summary" => "Use storecupboard ingredients to pack umami flavour into this simple vegetarian dish, which gives aubergines centre stage. It makes a tasty meat-free midweek meal.",
        "ingredients" => array(
            "2 aubergines, halved lengthways",
            "2 tsp sesame oil",
            "1 ½ tbsp white miso",
            "1 tbsp mirin",
            "½ tbsp honey",
            "250g pouch cooked brown rice",
            "2 tsp sesame seeds",
            "2 spring onions, finely sliced"
        ),
        "instructions" => array(
            "STEP 1
Heat the oven to 200C/180C fan/gas 6. Score the flesh of the aubergines in a deep criss-cross pattern, being careful not to cut through to the skin. Arrange on a baking tray lined with baking parchment and brush the flesh with the sesame oil. Turn so they’re cut-side down, and roast for 15-20 mins until just softening.",
            "STEP 2
Meanwhile, combine the miso, mirin, honey and 1 tbsp water. Remove the aubergines from the oven and turn so they’re cut-side up, then brush over the miso glaze. Return to the oven for 15-20 mins, or until fully soft and caramelised.",
            "STEP 3
Heat the grill to its highest setting and slide the aubergines under for 5 mins until bubbling (watch closely so the parchment doesn’t catch). Warm the rice following pack instructions, then top with the aubergines, sesame seeds and spring onions."

        )
    ],
    164 => [
        "id" => 164,
        "name" => "Curried Pork Bulgur Salad",
        "image" => "asset/img/leftport/leftport3.webp",
        "inner-image" => "asset/img/leftport/leftport3.webp",
        "summary" => "Liven up leftover pork by combining with bulgur wheat, curry powder, cumin seeds and spring onions to make a salad that is healthy yet packed full of flavour",
        "ingredients" => array(
            "50g bulgur wheat",
            "1 tsp Madras curry powder",
            "¼ tsp cumin seeds (optional)",
            "1 tsp vegetable bouillon",
            "2 medjool dates, sliced",
            "3 spring onions, sliced",
            "4 tsp chopped mint",
            "handful coriander, chopped",
            "¼ cucumber, diced",
            "2 tomatoes, cut into wedges",
            "120g leftover cooked pork, chopped",
            "½ lemon, cut into wedges"
        ),
        "instructions" => array(
            "STEP 1
Tip the bulgur into a small pan with the curry powder, cumin seeds (if using), bouillon, dates and spring onions. Pour over 300ml boiling water and cook, covered, for 5-8 mins or until the liquid has been absorbed and the bulgur is tender. Leave to cool completely.",
            "STEP 2
Stir in the mint, coriander, cucumber, tomatoes and pork. Spoon into containers and top with lemon wedges to squeeze over and mix through just before eating. Will keep for two-three days in the fridge.",
        )
    ],
    165 => [
        "id" => 165,
        "name" => "Three-Hour Pork Belly",
        "image" => "asset/img/leftport/leftport4.webp",
        "inner-image" => "asset/img/leftport/leftport4.webp",
        "summary" => "Still a relatively cheap cut, pork belly yields beautiful soft flesh and crisp crackling when slow-roasted.",
        "ingredients" => array(
            "2 tbsp fennel seeds",
            "1 tsp black peppercorns",
            "1 small bunch thyme, leaves only",
            "3 garlic cloves",
            "3 tbsp olive oil",
            "1.5-2kg/3lb 5oz-4lb 8oz piece boneless pork belly, skin scored",
            "2 lemons",

        ),
        "instructions" => array(
            "STEP 1
Toast 2 tbsp fennel seeds and 1 tsp black peppercorns in a dry frying pan for a couple of mins. Pound them together in a pestle and mortar with some flaked sea salt, the leaves from 1 small bunch of thyme and 3 garlic cloves to make a paste.",
            "STEP 2
Mix with 2 tbsp olive oil and rub all over the flesh of a 1½ - 2kg piece of boneless pork belly. Cover and chill, leaving to marinate for a few hours or overnight.",
            "STEP 3
When ready to cook, rub the skin of the joint with plenty of salt and 1 tbsp more olive oil. Sit on a wire rack in a roasting tin and roast at 200C/180C fan/gas 6 for 30 mins.",
            "STEP 4
After this time, squeeze 2 lemons over the skin and turn the heat down to 180C/ 160C fan/gas 4. Roast for a further 2 hrs.",
            "STEP 5
Finally, turn the heat back up to 220C/ 200C fan/gas 7 and give it a final blast for another 30 mins or so, to finish the crackling.",
            "STEP 6
Allow to rest somewhere warm for 20 mins. Carve up into chunks or slices and serve with the braised cabbage (below) and bay-infused potatoes (see 'goes well with').",

        )
    ],



    166 => [
        "id" => 166,
        "name" => "Pork & Apple Burgers",
        "image" => "asset/img/leftport/leftport5.webp",
        "inner-image" => "asset/img/leftport/leftport5.webp",
        "summary" => "Our budget-friendly pork and apple burgers are perfect for an easy and delicious family supper. This easy midweek meal takes just ten minutes to prepare",
        "ingredients" => array(
            "300g sausagemeat",
            "4 wholemeal burger buns",
            "4 tsp onion marmalade",
            "2 apples, cored and thinly sliced",
            "2 handfuls rocket",
            "2 tsp mayonnaise",
            "a little English mustard (optional)",
            "sweet potato wedges, to serve (optional)"
        ),
        "instructions" => array(
            "STEP 1
Divide the sausagemeat into four portions and shape into patties. Fry in a non-stick pan for 10-12 mins, flipping a couple of times, until golden on both sides and cooked all the way through.",
            "STEP 2
Heat grill to high. Slice the buns in half and toast under the grill, cut-side up.",
            "STEP 3
Spread the bottom halves of the toasted buns with the marmalade, then add the burgers, apple slices, rocket, mayonnaise and mustard (if using). Top with the bun lids and serve alongside sweet potato wedges, if you like.",

        )
    ],
    167 => [
        "id" => 167,
        "name" => "Fragrant Pork & Rice One-Pot",
        "image" => "asset/img/leftport/leftport6.webp",
        "inner-image" => "asset/img/leftport/leftport6.webp",
        "summary" => "Deliciously spiced pork meatballs and rice are simmered together in this stew, saving on washing-up",
        "ingredients" => array(
            "4-6 good-quality sausages",
            "1 tbsp olive oil",
            "½ onion, finely chopped",
            "2 garlic cloves, crushed",
            "2 tsp each ground cumin and coriander",
            "140g long grain rice",
            "850ml vegetable stock",
            "400g can chopped tomato",
            "½ small bunch coriander, leaves picked",
        ),
        "instructions" => array(
            "STEP 1
Split the sausage skins, squeeze out the meat, then roll it into small meatballs about the size of a large olive. Heat the oil in a large non-stick saucepan, then brown the meatballs well on all sides until cooked – you might need to do this in batches. Set the meatballs aside.",
            "STEP 2
Add the onion and garlic to the pan. Soften for 5 mins, stir in the spices and rice, then cook for another min. Pour in the stock and tomatoes. Bring to a simmer, scraping up any sausagey bits from the bottom of the pan. Simmer for 10 mins until the rice is just cooked, then stir in the meatballs with some seasoning. Ladle into bowls, scatter with coriander and serve with crusty bread."

        )
    ],

    168 => [
        "id" => 168,
        "name" => "Five-Spice Pork Fillet with Fried Rice",
        "image" => "asset/img/leftport/leftport7.webp",
        "inner-image" => "asset/img/leftport/leftport7.webp",
        "summary" => "A low-fat family favourite with tender pork that's simple to make, a great mid-week meal.",
        "ingredients" => array(
            "420g pack pork fillet, trimmed and sliced into medallions",
            "1 tbsp soy sauce",
            "1 tbsp Chinese five-spice",
            "2 tbsp honey",
            "1 tbsp cornflour",
            "1 egg, beaten",
            "225g cooked rice",
            "225g cooked rice",
            "2 spring onions, sliced",
        ),
        "instructions" => array(
            "STEP 1
Mix the pork medallions with the soy sauce and five-spice; leave to marinate for 5 mins. Heat a large non-stick pan, then fry the pork for 2-3 mins on each side until cooked through. Pour in 150ml boiling water with the honey and bubble for 2 mins. Mix the cornflour with a little water, stir into the sauce and cook until it thickens and is glossy.",
            "STEP 2
Meanwhile, make the fried rice. Pour the egg into a non-stick frying pan to make an omelette, cooking for 2 mins on each side. Remove, roll up, and cut into thin strips. Add the rice to the pan with the peas and stir-fry for 3-5 mins until piping hot, then gently stir through the omelette with the spring onions and seasoning and cook for 1 min. Serve with the pork and a dash more soy sauce.",
        )
    ],








    // lunch recipe:----------------------------------------------------------------------------

















];
