Ghillie Basan is an author, broadcaster and food anthropologist specialising in the food cultures of Turkey, the Middle East, North Africa and Southeast Asia and has written more than 45 books. Based in a remote glen in the Cairngorms National Park, Basan also hosts cookery workshops, as well as whisky and food pairing experiences. Her recent projects have focused on Scottish producers, writers and chefs through her podcasts and a cookbook called A Taste of the Highlands. With temperatures unlikely to rise above zero this week how about trying this recipe inspired by Lynbreck Croft pigs and their owners Lynn Cassells and Sandra Baer.

Serves 4-6

For the spice paste

2-4 dried red chillies, depending on your tolerance

1 tsp mild paprika

2 tsp cumin seeds

6-8 dried juniper berries

6-8 black peppercorns

4-6 cloves

1-2 tsp ground turmeric

6 plump garlic cloves

A thumb-sized piece of ginger, peeled and roughly chopped

2 tbsp red wine vinegar

1 tsp salt

900g lean, boneless pork fillet, loin or leg, cut into bite-sized chunks

2 tbsp rapeseed or vegetable oil, or ghee

3-4 garlic cloves

2 onions, sliced

4-6 dried juniper berries

A generous fingerful of crumbled bog myrtle leaves

2 tsp muscovado sugar

300ml red wine

1 x 400g plum tomatoes

Sea salt

Using a mortar and pestle, grind all the dry spices to a coarse powder. Add the garlic and ginger and grind to a paste then add the vinegar and salt.

Put the pork into a bowl and toss in the spice paste, making sure it is thoroughly coated. Cover the bowl and pop it in the fridge for 4-6 hours.

Heat the oil or ghee in a heavy-based pot and stir in the garlic until it begins to colour. Stir in the onions for 3-4 minutes until nicely browned and toss in the juniper berries and crumbled bog myrtle with the sugar.

Toss in the marinated pork, making sure it is coated in the spice mixture, then stir in the wine.

Add the tomatoes and simmer gently for 35-40 minutes, until the sauce is quite thick.

Season to taste and serve with rice, polenta, or potatoes.

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