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Ingredients: 500g Pork Shoulder, cubed 150ml Chicken Stock 50g Butter 6 Shallots, peeled and halved 1 Celery Stick, chopped 100g Mushrooms, sliced 2 Apples, cut into 8 150ml Dry Cider 3tbsp Cream/Crème Fraîche/Greek Yoghurt 1tbsp Cornflour mixed with 2tbsp water 1tbsp Dijon Mustard 1tbsp Fresh Tarragon Leaves, finely chopped or 1 tsp dried Tarragon (Could use Sage) Method: Preheat oven to 170C/Gas 3. Heat the butter in a pan, add pork, fry for about 10 minutes until thoroughly browned. (Do in two batches). Remove meat from the dish with a slotted spoon and set aside. Fry the shallots, mushrooms, onion and celery until slightly softened. Combine the pork, shallots, mushrooms, onion and celery in the casserole dish. Pour over the cider and chicken stock to cover. Place a lid on the casserole dish and cook in the oven for 2 hours until the pork is tender. Add the crème fraiche, cornflour mix, mustard and tarragon to the casserole. Heat on the hob and stir until the sauce has slightly thickened.

https://www.waitrose.com/ecom/recipe/harissa-hot-wings-with-stilton-sauce

From Dominique’s Kitchen by Dominique Woolf

2 1/2 cups water 1 tsp olive oil 2 cups couscous 1 tbsp olive oil 1 lb lamb shank or shoulder, cut into chunks 2 tsp salt 1 tsp pepper 2 tsp ginger 3 threads of saffron, bloomed with an ice cube (see note) 2 tsp paprika 1 yellow onion, diced 1 carrot, cubed 1 small eggplant, chopped into large chunks 2 zucchini, chopped into large chunks 1 cup chopped turnip, parsnip, or daikon, chopped into large chunks 2 tbsp parsley, minced 2 tbsp cilantro, minced 14oz can of tomato sauce 2 cups water or vegetable broth 1 tsp pepper flakes or jalapeño pepper 1 can garbanzo beans, drained

Seasoned at room temperature with a dry smoked rub and cook!

Grind fennel seeds with sea salt and pepper and rub the flesh side of the pork and then smash fresh garlic and rub the purée with some olive oil over the flesh too. Pat dry the fat and grind over sea salt. Sit the pork belly in foil wrapped around the flesh part. Cook at 140 Celsius for about 2.5 to 3 hours for a 1.6 to 2 kilo piece of meat. Occasionally turn the oven tray to ensure even cooking. Then turn the oven up to 210 Celsius and finish the pork roasting for a further 30 minutes keeping an eye on the cooking. Then rest the meat uncovered for about 20 minutes. The juices in the foil can be used with some chicken stock a bay leaf and a glug of sherry to make a nice sauce once reduced. Peel and dice a Bramley apple. In a microwaveable dish add apple cider vinegar to the diced apple and 3 cloves and a tablespoon of sugar, cover and microwave in minute blasts till apple fluffs up and can be forked into a puree. I prefer the apple sauce to be served chilled from the fridge with cloves removed. Serve with your preferred vegetables. I served leeks and carrots. Barton the carrots and boil in water with a slice of orange zest, a star anise and a squeeze of honey and sea salt till tender. Roast garlic potatoes or roast parsnips or cauliflower florets are nice additions. The crispy pork is the star of the show.

Ovened - cooked in its own juices

Minced pork was sauteed off with onions, garlic, fresh diced green chilli, ground white pepper and a pinch of smoked paprika. A little plant based spread or butter was added and once melted plain flour carefully stirred through. Slowly, stirring milk or plant based milk is added and the dish simmered until the bechamel has thickened and the flour cooked off. Beans of choice are added. For my blonde chilli I usually use white onion, pork, chicken, or turkey mince, green chilli, yellow and green peppers, button mushrooms and butter beans but its good to ring the changes. I love chillies with homemade wedges and just a squeeze of fresh lime over the wedges.

The sweet and sour sauce is made using brown sugar, cider vinegar, tomato ketchup, light soy sauce, water, white ground pepper, and slaked cornflour, blended and simmered until the sauce thickens and the flour has cooked off. The diced pork and chosen vegetables were briefly sauteed before adding rice and water, partially covering the pot and simmering until the rice had absorbed the water. To serve; a mound within the centre of the bowl and dressed with sesame seeds with the sweet and sour sauce carefully poured around the edge of the bowl.

500g of tripe, or more; 1 onion, 5 or 6 potatoes, Passat a, garlic, parsley, salt and pepper Cut tripe into strips and boil for 30 minutes. Chop potatoes and onions and mince garlic. Cook onion in olive till translucent and add garlic. Then add tripe, potatoes, tomatoes and parsley. Put in enough water to cover; cover with lid and gently simmer till potatoes are done. I also added a few chilli flakes to mine.