Prep Time: 20 minutes Cook Time: 15 minutes	Serves: 2
Ingredients Carbonara 225g dried spaghetti 150g sliced smoked pancetta 2 large eggs, plus 2 extra yolks 4 tbsp pecorino romano, finely grated 4 tbsp double cream Olive oil Black pepper Roasted tomato salad 350g cherry tomatoes, halved 2 garlic cloves, thinly sliced 6 large sprigs of fresh basil, shredded 2 tsp extra virgin olive oil Mixed green salad leaves 1/2 Red onion, thinly sliced 1/4 cucumber, thinly sliced 1 Small bulb of fennel, halved and thinly sliced
Method Preheat the oven to 425f / 220c / Gas Mark 7 Place the tomatoes cut side up in a shallow ovenproof dish. Sprinkle with the garlic slices and basil, then drizzle over the olive oil. Season to taste Mix the salad leaves in a serving dish and add the onion, cucumber & fennel. Roast the tomatoes for 10 minutes, when done spoon them, with all their hot juices over the salad Meanwhile: Cook the pasta for 8 - 10 minutes in boiling salted water. Add 1 tsp of olive oil to the water Dry fry the pancetta until it is crisp and golden, about 5 minutes Whisk the eggs, yolks and cream in a bowl and season with black pepper, then whisk in the cheese When the pasta is cooked, drain it quickly and return it to the pan, add the pancetta along with the cream and egg Stir thoroughly and serve into deep plates or bowls, sprinkle over some extra cheese if required

Prep Time: 10 minutes Cook Time: 7-8 hours Serves: 4-8
Ingredients 2kg of pork ribs For the BBQ sauce 500ml BBQ sauce 2 tbsp of brown sugar 3-4 chopped garlic cloves 2 tsp Worcestershire sauce 1 tbsp cayenne pepper (optional) Rice to serve (optional)
Method Remove the inner skin from ribs and place ribs in slow cooker. Combine bbq sauce, brown sugar, garlic, Worcestershire sauce and cayenne pepper in a small bowl. Mix well to combine and completely cover the ribs with ¾ of the sauce. Season with a good amount of salt and pepper; cook on a low setting for 7-8 hours or high setting for 3-4 hours. Refrigerate remaining sauce to use for glazing later. When ribs are tender and falling apart, transfer them onto an oven tray (or baking sheet), lined with parchment paper using a slotted spoon and tongs. (Lift them carefully as the meat will be very tender and falling off the bone). Baste with half of the the remaining barbecue sauce and cook them in a preheated oven at 200C | 390F for about 10 minutes, or until beginning to char and crisp on the edges. Cut the ribs, serve with the remaining sauce.