Prep Time: 10 minutes Cook: 2 hours and 40 minutes Serves: 4
Ingredients 1 tbsp oil 750g boneless pork (shoulder or leg in bite size pieces) 1 onion, chopped 2 garlic cloves, chopped 1 tbsp plain flour 90g spicy jerk paste 750ml chicken stock 750g sweet potatoes, peeled and chopped into chunks 2 red peppers, halved, deseeded and cut into large pieces Handful chopped parsley Soured cream or yoghurt, to serve
Method Preheat the oven to 160c (fan 140c) Heat the oil in a casserole and brown the pork in batches transferring to a plate as you go. Add the onion to the casserole and soften it over a gentle heat. Stir in the garlic and cook for 1 minute. Stir in the flour , followed by the spicy jerk paste, then add the chicken stock. Return the pork to the casserole and bring to the boil. Cover with a lid and transfer to the oven for 2 hours, adding the sweet potatoes and peppers after 1 hour. When the pork and vegetables are tender, remove the casserole from the oven, check the seasoning. Serve with a dollop of soured cream or yoghurt and scatter with parsley.

Prep Time: 5 minutes Cook: 30 minutes Serves: 4
Ingredients 6 slices back bacon , trimmed of all fat olive oil 1 onion , chopped 1 large swede , peeled and cubed 1 carrot , peeled and sliced 400ml chicken stock a small handful parsley , chopped 4 large potatoes , peeled and halved
Method Put the bacon in a non-stick pan with 1 tbsp olive oil and brown. Remove, and brown the onions in the same oil. Return the bacon to the pan along with the swede and carrot and season well. Pour in the chicken stock, cover and cook for 25 minutes or until the veg is tender. Stir in the parsley. Divide between 4 individual pie dishes. Keep warm. Meanwhile, cook the potatoes in boiling water until just tender (about 10 minutes). Drain and cool, then mash. Spoon onto the swede mixture, keeping the potato fluffy, and sprinkle with seasoning. Grill until the potato starts to brown.

Prep Time: 15 minutes Cook: 6 hours Serves: 8
Ingredients 1 teaspoon vegetable oil 1 (1.8kg) pork shoulder 230ml barbeque sauce 120ml cider vinegar 120ml chicken stock 50g light brown sugar 1 tablespoon yellow mustard 1 tablespoon Worcestershire sauce 1 tablespoon chilli powder 1 extra large onion, chopped 2 large cloves garlic, crushed 1 1/2 teaspoons dried thyme
Method Pour the oil into the bottom of a slow cooker. Place the pork shoulder into the slow cooker; pour in the barbecue sauce, apple cider vinegar and chicken stock. Stir in the brown sugar, mustard, Worcestershire sauce, chilli powder, onion, garlic and thyme. Cover and cook on High until the pork shreds easily with a fork, 5 to 6 hours. Remove the pork from the slow cooker and shred the pork using two forks. Return the shredded pork to the slow cooker and stir well.

Prep Time: 10 minutes Cook: 40 minutes Serves: 4
Ingredients 450g Topside of Beef Vegetable oil to fry 250g Chorizo, roughly chopped 1 tbsp sherry vinegar 1 tsp dijon mustard Salt & Black pepper to season 400g new potatoes, cooked and roughly chopped Knob of butter Fresh parsley, chopped
Method Preheat the oven to 400f / 200c / Gas Mark 6 Cover the beef joint all over with extra virgin olive oil. Warm the frying pan over a moderate to hot heat until really hot. Drizzle a little oil into the frying pan for 30 seconds or so Fry the beef in the pan on all sides until well browned, 5 - 8 mins. Remove pan from heat, keep to one sided for later Place beef onto roasting tray and roast for 30 minutes After 10 minutes, place potatoes (chopped in half) into boiling water After 30 minutes (20 mins after potatoes) Remove the beef from the oven, cover in kitchen foil and place back in the oven, leave the door open and switch the oven off. Bring the frying pan back to the heat and cook the chorizo, 5 - 7 minutes until crisp and darkened. Add the sherry vinegar and boil for 2 minutes (this may catch fire so be ready!!) Add the mustard and potatoes, season with salt and black pepper, mix well for a minute with a spatula. Whilst mixing, keep cutting the potoatoes in half with the spatula until the potatoes are into nice 1 - 2 cm chunks Add the butter and stir for another minute Serving Spoon 4 equal portions of the potato and chorizo mixture onto each plate Carve the beef and place 3 - 4 slices overlapping ontop of the mixture Garnish with chopped parsely

Prep Time: 20 minutes Cook: 40 minutes Serves: 4
Ingredients 1/2 tbsp olive oil 85g fusilli or macaroni 1 leek or bunch of spring onions 85g frozen or canned sweetcorn 85g frozen peas 1 red pepper, deseeded and chopped 2 large eggs 150ml semi skimmed milk 1 tbsp fresh thyme leaves (preferably lemon thyme) 50g extra mature chedder cheese, grated 2 tbsp parmesan cheese, finely grated
Method Heat oven to 190C/fan 170C/gas 5. Grease a 1.2 litre baking dish with the olive oil. Cook the pasta in salted boiling water in a large pan for 8 mins. Add all the vegetables and cook for another 2-3 mins until the pasta is tender and the vegetables slightly softened. Drain, then tip into the baking dish and mix well. Beat together the eggs and milk in a jug and add the thyme. Mix the two cheeses together and add most of it to the egg mixture, then season. Pour into the baking dish, stir gently, then scatter the rest of the cheese on top. Bake for 35-40 mins until set and golden. Cool for a few mins, then serve with a green salad.

Prep Time: 20 minutes Cook: 20 minutes Serves: 4
Ingredients 500g lean turkey breast mince 1 red pepper, deseeded and finely diced 1 large courgette, trimmed and finely diced 1 large carrot, grated 1 x 500g jar original bolonese sauce 200g fusilli 50g frozen peas Parmesan to serve
Method Cook the turkey mince in a large nonstick pan over a medium heat for 3 minutes, using a wooden spoon to break up any lumps. Increase the heat to high and cook for a further 2 minutes until the cooking juices have mostly evaporated and the turkey is golden. Add the pepper, courgette and carrot to the pan and cook, stirring for 2 minutes. Pour in the bolognese sauce and bring to the boil. Cover and simmer over a low heat for 10 minutes. Meanwhile, bring a large pan of water to the boil, add the pasta and cook for 5 minutes. Add the peas and corn and cook for a further 3 minutes until tender. Drain. Stir the drained pasta corn and peas into the sauce, then season and serve topped with the grated parmesan.

Prep Time: 15 minutes + at least 1 hour marinating Cook: 10 minutes Serves: 2
Ingredients 1 tbsp tamari 1 tsp medium curry powder ¼ tsp ground cumin 1 garlic clove, finely grated 1 tsp clear honey 2 skinless chicken breast fillets (or use turkey breast) 1 tbsp crunchy peanut butter (choose a sugar-free version with no palm oil, if possible) 1 tbsp sweet chilli sauce 1 tbsp lime juice a little sunflower oil for wiping the pan 2 Little Gem lettuces hearts, cut into wedges ¼ cucumber, halved and sliced 1 banana shallot, halved and thinly sliced generous handful coriander, chopped seeds from ½ pomegranate
Method Pour the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well. Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix well to coat. Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the chicken. Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce. When ready to cook the chicken, wipe a large non-stick frying pan with a little oil. Add the chicken and cook, covered with a lid, for 5-6 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist. Set aside, covered, to rest for a few mins. While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.

Prep Time: 30 minutes Cook: 2 hours Serves: 4
Ingredients 100g/3½oz smoked, dry-cured lardons 2 carrots, roughly chopped 2 sticks celery, sliced 1 onion, roughly chopped 2 garlic cloves, crushed 2 sprigs fresh rosemary, needles finely chopped 1 tsp dried thyme 1 tbsp tomato purée 400g/14oz can chopped plum tomatoes 1.2 litres/2 pints good-quality chicken stock 400g/14oz can cannellini beans in water, rinsed and drained 50g/1¾oz spaghetti, snapped into short lengths 100g/3½ head baby leaf or spring greens, thickly shredded Salt and freshly ground black pepper 2 tbsp extra virgin olive oil 25g/1oz parmesan, grated (optional)
Method Put a large frying pan over a low heat, add the lardons and cook for 10 minutes until crisp, golden and the fat has run from the meat. Transfer onto a plate. Tip the carrots, celery and onion into the bacon fat and fry for two minutes before adding the garlic, herbs and tomato purée. Cook for 1 minute, then add the tomatoes and most of the stock. Bring to the boil. Carefully transfer the soup to a slow cooker, cover with the lid, then cook on high for 4 hours until the vegetables are tender. Stir the beans and pasta into the soup, adding the rest of the stock if it seems overly thick. Scatter the shredded greens over the top of the soup, then re-cover with the lid. Cook for 30 minutes until the pasta is tender. Stir in the greens, season with salt and pepper, then serve in bowls with a drizzle of oil and plenty of parmesan.