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To serve 4 2tbsp olive oil or ghee 500g diced pork 1 onion sliced, 4-5 carrots peeled and sliced 1/2 large yam peeled and diced 1 pack green beans 4 large mushrooms diced 2good handfuls if spinach put in 5 mins before end of cooking time Spices: 2 tsp brown mustard seeds 1 teaspoon cumin seeds When mustard seeds pop 1 1/2 tsp turmeric 1 tsp coriander powder 1 tsp garam mascara 1 tin of haricot or chickpea beans Please note: ingredients are flexible. No hard and fast rules. Use what you have. Be sure to have all your ingredients ready before starting. 1. Start by using a good sized pot and place the oil in over a moderate heat. Place your brown mustard seeds and cumin iseeds nto the pot. 2) as soon as the mustard seed begin to pop, lower the heat and place, turmeric, coriander and garam mascara into the pot, take off the heat and stir vigorously so all spices are mixed together. Add a little more oil if need be. 3. Return to the heat, add meat and be sure to stir it into the spices. 4. When coated after 5 mins begin to add the vegetables, (except for the spinach and haricot beans.which will go in later) stirring after each one is added so they are coated in spices as well. A couple more stars, place the lid on. 5. Turn the heat to lowest setting and allow to slow cook for 20 minutes. No liquid is needed. 6. Make rice of your choosing 7. After 20 minutes Remove lid, add haricot beans, stir through, add spinach, stir through. 8. Replace lid abd cook for another 5 minutes. Serve with Yoghurt, chutney and poppadoms

Rub with herbs and spices and roast until crispy and delicious.

Seasoned and griddled to perfection

Minced lamb, onions, cloves, cardamams, ginger, garlic, bay leaf, corriander seeds, chilli and garam masala

Seared and oven cooked for 20 minutes

Cut ribs into sections, intertwine and place garlic and herb butter along the top.

Dry skin with paper towels leave in fridge uncovered overnight Preheat oven to 200° C fan Season flesh with half a teaspoon of salt, the pepper and fennel seeds +1 tablespoon of olive oil Flip pork drizzle skin with 1 teaspoon of olive oil and sprinkle with 1 teaspoon of salt Slice onion and place in baking tray put pork skin inside up on top Poor stock around pork, but don’t wet skin Transfer to oven and turn down to 140° C fan Roast for two hours and then check and add more liquid if needed Roast another two hours Increase heat to 250 fan and and cook pork for a further 30 minutes Transfer pork to serving platter tent loosely with foil, it will stay warm for up to an hour

Preheat oven to 180C Fan. Season lamb with salt and pepper. Heat oil in roasting tin and brown lamb all over, then place in oven and cook for 12-15 minutes for pink and 20 minutes for medium