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: 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: 35 minutes Cook: 1 hour and 30 minutes Serves: 4
Ingredients 600g diced pork ½ pumpkin or squash (about 500g prepared weight) 2 x red onions 4 x cloves of garlic Fresh ginger - finely chopped to make 1 tbsp 200g spinach or chard 10g bunch of coriander 1 x lime 400ml full fat coconut milk 50g desiccated coconut 300g basmati or standard long grain rice (not easy cook) 250g plain flour plus extra for rolling out the breads A big pinch of sugar 1 x tsp cracked black pepper 2 x tbsp curry powder 1 x cinnamon quill A small handful of finely chopped fresh mint 2 x thinly sliced fresh red chillies 1 x tsp turmeric 2 x tsp curry powder
Method 1 For the curry: Fry 1/2 the thinly slice onion in 2 tbsp oil for 10 minutes or until the onion is soft and starting to brown. Mix the pork with 1 tsp cracked black pepper and 1/2 tsp salt leave to marinate. 2 For the roti: Mix the flour with 100ml coconut milk, 60ml water, 1/2 the finely chooped onion, 20g desiccated coconut, the coriander and 1/3 tsp salt to a soft dough. Knead for a minute on a floured surface then cover and leave to rest. 3 For the curry: Add the ginger and 1/2 the garlic to the cooked onions and cook for 1 minute or until soft. Blend the cooked onion mixture with 2 tbsp of curry powder to a corse paste (add a splash of water if necessary). Fry the paste and the pork in 1 tbsp of oil for 5 minutes or until all the water has evapoarted and the pork is beginning to fry in its own fat. 4 For the coconut chutney: Pour 60ml freshly boiled water from the kettle over the remaining 30g desiccated coconut. Stir in 1/2 the remaining finely chopped onion, a small handful of finely chopped fresh mint, a big pich of salt, a big pinch of sugar and the juice of 1/2 a lime. Leave to one side. 5 For the curry: Stir in 1 cinnamon quill, 150ml water and 1/2 tsp salt then cover and simmer for 45 minutes or until the sauce is thick and rich and the pork is tender. 6 For the wattaka: Fry the remianing thinly sliced onion in 2 tbsp of oil for 10 minutes or until melting and soft. 7 For the lunu miris: Unsing a pestle and mortar (or the end of a rolling pin and a bowl) pound the remaing finely chopped onion and 2 thinly sliced fresh red chillies into a corse paste. Stir in the juice of the remaining 1/2 lime, 1 tbsp oil and a big pinch of salt then leave to one side. 8 For the wattaka: Add the remaining garlic and 2 tsp curry powder to the cooked onions and cook for 1 minute. Stir in the pumpkin, remaining coconut milk and 1/2 tsp salt the cover and simmer for 15 minutes or until the pumpkin just begins to soften. 9 For the roti: Divide the dough into 4 pieces. Roll out each piece on a lightly floured surface into circles of about 2-3mm thick and 17cm in diameter. Heat a frying pan (make sure it's hot) then dry fry a roti for 1 minute each side or until just beginning to char slightly and all traces of raw flour have disappeared. Wrap in foil (this is important as it keeps them soft) then repeat with the remaining pieces of dough. 10 For the rice: Cook the rice with 450ml water, 1 tsp turmeric and 1/2 tsp of salt in a covered pan for 15 minutes or until all the liquid has been absorbed and the rice is cooked through. 11 For the wattaka: Stir the spinach into the curry the cover and simmer for 5 minutes or until the spinach is fully wilted, the squash has bugun to break down and the sauce is rich and thick. 12 To serve: Pick the cinnamon quill out of the curry Serve the curry with the wattaka, roti, rice, lunu miris and coconut chutney on the side.

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.