Prep Time Zero (just a bit of chopping)
Cook Time 15 minutes
1 tsp olive oil
50g sliced chorizo
1 onion diced
200g pork or turkey cubed
1 clove garlic finely chopped
400g tin chopped tomatoes
200g cannellini beans
1 tbsp tomato puree
5g vegetable bouillon
1 tsp agave syrup
1/2 tsp cornflour
1 sprig parsley
1 tsp tyme leaves
160g tenserstem broccoli
Heat the oil in a pan and add the chorizo, onion and meat. Cook for 3-4 mins before adding the garlic, tomatoes, beans, puree, bouillon and agave. In a cup mix the water and cornflour together and slowly stir in to the pan.
Bring to a boil and then simmer for 10-12 minutes.
When the pan has 3 minutes left, chop the spainach and add that and the parsley, thyme to the pan. Also boli the broccoli for 3 minutes.
Divide the mixture in to two bowls and drain the broccoli to garnish the dish.
For a low carb option: Remove the beans and replace with 100g diced parsnip adding at the same time
For a high carb option: Add 80g cubed sweet potato, adding at the beginning , or serve with a wholemeal pitta.
Prep time: 10 mins
Cooking time: 8 hours (check at 7 hours)
4 tbsp paprika or smoked paprika
1-2 tsp cayenne chilli powder (depending on how much kick you like)
2 tsp garlic powder
1 tsp dried thyme
4 tsp Himalayan pink salt
3 tsp freshly ground black pepper
4 tbsp olive oil
4 tbsp apple cider vinegar
4 heaped tbsp organic honey (I used manuka but this can be expensive)
2 large onions peeled and chopped
2 kg boneless pork shoulder cut in half and with fat removed
Mix the paprika, cayenne, garlic powder, thyme, salt and pepper in a bowl with a fork before adding the olive oil, apple cider vinegar and honey and mix again to form a paste.
Place the chopped onion in the bottom of the slow cooker and spread it out before laying the 2 pieces of pork on top. Pour the paste mixture over the top of the pork and ensure you use a spoon to get every bit out of the bowl and then cover as much of the pork as possible with the paste.
Turn the slow cooker on to a low setting and cook for 8 hours or until the pork is tender enough for you to get you’re shred on with a fork.You can either use a fork to shred the pork whilst it’s in the slow cooker and then mix it with the onions and juices or you can remove the pork from the slow cooker, shred it and then use the onions as a topping.
Serve with some rice, potatoes or an iceberg lettuce wraps.
Prep time - 15 minutes and overnight marinating
Cooking 8-10 hours plus 15 mins grilling
1 onion quartered
5cm fresh root ginger root, peeled and sliced
2 tablespoons white wine vinegar
4 star anise
1 cinnamon stick, halved
1.25kg pork ribs
1 litre boiling water
2 breakfast tea bags
Glaze - 2table spoons runny honey and 4 tablespoons soy sauce
Put the onion, vinegar, ginger, star anise and cinnamon in a glass bowl and cover with cling film. Chill in fridge overnight
Pour boiling water over teabags and brew for 2-3 mins, squeeze out bags and discard. Rinse ribs and place in slow cooker with the mix and hot tea
Cover and cook on high for 30 mins, and then low for 7.5-9.5 hours until meat is almost falling off the bone
Lift ribs onto foil lined grill pan. Put 6 table spoons of the stock into a bowl and mix in the honey and soy sauce
Spoon over the ribs and then grill for 10-15 minutes turning continuously applying glaze when necessary until nicely brown!