BBQ Pulled Pork Recipe

I have trawled through a lot of recipes and books for a great pulled pork recipe. This recipe is my favourite, and believe it or not, it comes from Slimming World.
1.5-2kg pork shoulder, all fat removed 
5 tbsp Worcestershire sauce
1 tsp mustard powder
500g passata
3 tbsp balsamic vinegar
2 cloves of garlic, crushed
3 tbsp sweetener
Salt and freshly ground black pepper
In a small bowl, mix passata, Worcestershire sauce, balsamic vinegar, mustard powder, garlic, sweetener( I like to use a Dark Brown Sugar) and seasoning. Transfer to a small pan and simmer for 15 minutes, or until the sauce thickens.
Meanwhile, trim and remove all visible fat from the pork and sear all sides in a hot frying pan. Transfer to a slow cooker coat with the sauce and cook for 8-12 hours on LOW.
Remove the pork from the slow cooker and place on a cutting board. Allow the meat to cool for approximately 15 minutes, then shred into bite-sized pieces using two forks.
Remove the sauce from the pan and set aside to drizzle on the meat later.

Celery Soup

A healthy soup to warm your cockles -Celery Soup…..


2 tbsp olive oil
300g celery, sliced, with tough strings removed
1 garlic clove, peeled
200g potatoes, peeled and cut into chunks
500ml vegetable stock
100ml milk
Heat the oil in a large saucepan over a medium heat, tip in the celery, garlic and potatoes and coat in the oil. Add a splash of water and a big pinch of salt and cook, stirring regularly for 15 mins, adding a little more water if the veg begins to stick.
Pour in the vegetable stock and bring to the boil, then turn the heat down and simmer for 20 mins further, until the potatoes are falling apart and the celery is soft. Use a stick blender to purée the soup, then pour in the milk and blitz again. Season to taste.

Meat Feast Calzone

So today I was asked to make Calzone for 4 at Whirlikidz, Chepstow. The challenge was set, I did a bit of homework and promised I would have them delivered within 3hrs.

The Recipe was as follows


For the dough

  • 225g/8oz plain strong flour, plus extra for dusting
  • 90ml/3fl oz milk, warmed to body temperature
  • 50ml/2fl oz water, warmed to body temperature
  • 1 tsp dried yeast
  • 25ml/1fl oz olive oil
  • pinch salt

For the filling


  1. For the dough, sift the flour into a bowl.

  2. Mix the milk, water and yeast together in a separate bowl.

  3. Add the yeast mixture to the flour and mix together to form a dough. Knead the dough for five minutes on a floured and even service.

  4. Add the olive oil and knead again to combine. Cover the bowl with cling film and leave somewhere warm for two hours.

  5. Preheat the oven to 230C/450F/Gas 8. Place a baking tray into the oven to preheat.

  6. Add the salt to the dough and knead again, then divide the dough into four equal portions and roll into balls.

  7. Place each ball onto a floured work surface and roll out into 20cm/8in circles.

  8. For the filling, place all of the filling ingredients into a bowl and mix together well.

  9. Place one quarter of the filling mixture onto one half of each dough circle, leaving a 2cm/1in gap around the edge.

  10. Brush the clean edges with water then fold the other sides over to cover the filling and pinch the edges to seal the four parcels.

  11. Place the calzones onto the preheated baking sheet and transfer to the oven to bake for eight minutes, or until the dough is cooked through and the filling hot.

Eggs Benedict


I subscribe to two or three magazines, in the Baking Heaven magazine I came across English Muffins a week or so ago. Today I was feeling a bit under the weather and the only thing to do when I’m feeling low is to bake. Muffins it was then……..

not content with just a muffin, I’ve gone and made Eggs Benedict for breakfast.. DELICIOUS!!!




olive oil
400 g baby spinach
1tsp ground nutmeg
1 lemon
2 English muffins
4 eggs
4 rashers of back bacon
100 g unsalted butter
2 large free-range egg yolks
white wine vinegar
Preheat the oven to 180ºC/350ºF/gas 4.
Put the spinach with the nutmeg and seasoning into a large frying pan on a medium-low heat with a little drizzle of oil.
Cook down until dark and delicious, and any excess water has cooked away, then add a squeeze of lemon juice to taste, and keep warm.
To make the hollandaise, melt the butter in a small pan. Put the egg yolks into a heatproof bowl over a pan of gently simmering water and whisk with a tablespoon of lemon juice.
Whisking constantly, very slowly (otherwise it will split) pour the melted butter into the egg mixture, until well combined, adding a splash of water to loosen, if needed. Whisk in a splash of vinegar and season to perfection.
Turn the heat off and keep warm over the pan of water, stirring occasionally, and loosening with an extra splash of water if needed.
Warm the muffins in the oven.
Grill the bacon.
Poach your 4 eggs, don’t forget a splash of vinegar and salt.
Halve the warm muffins, then divide over the spinach and bacon. Balance the eggs on top, spoon a tablespoon of hollandaise over each one, then cut the eggs open and enjoy.

Chicken Tikka Masala

Chicken tikka masala has become one of Britain’s favourite takeaways. Made up of chicken marinated in spices and yogurt.


Chicken breast, onion, lemon, tomato, yoghurt, olive oil, ginger, garlic, cumin, paprika, chilli powder, garam masala, coriander, turmeric.

Ragatoni with Beef Ragu




450g lean beef mince (5% fat or less)

4 rashers smoked back bacon, all visible fat removed, chopped

2 garlic cloves, crushed

1 leek, finely chopped

1 red pepper, deseeded and chopped

2 carrots, peeled and chopped

1 tsp dried oregano

A large handful of fresh basil, finely chopped

400g can chopped tomatoes

350g dried pasta


  1. Place a large, non-stick frying pan over a high heat. Add the beef and bacon and cook for 4-5 minutes, until the beef is browned all over. Add the garlic, leek, pepper and carrots and cook for a further 5 minutes.

  2. Add the oregano, basil and chopped tomatoes. Bring to a simmer and then cover and cook for 10 minutes.

  3. Meanwhile, cook the pasta according to the packet instructions. Drain well and add to meat mixture.

Turkey, Bacon & Thyme Hotpot

900g potatoes, peeled and cut into chunks
1tbsp Olive Oil
2 leeks, sliced
250g smoked back bacon, all visible fat removed and chopped
450g British turkey breast fillet, cut into pieces
A small handful of fresh thyme,
chopped 200g mushrooms, sliced
285ml chicken stock
1 level tbsp chicken gravy granules
425g carrots, cut into sticks
Salt and freshly ground black pepper
  • Place the potatoes in a large saucepan of water and bring to the boil. Cover, then cook for 20 minutes, until tender.
  • Meanwhile, add the olive oil to the pan, then cook the leeks and bacon for 5 minutes over a high heat. Add the British turkey, thyme and mushrooms and continue to cook over a high heat for a further 5 minutes. Add the stock and bring to the boil. Stir in the gravy granules, cover and cook gently over a low heat for 5 minutes.
  • Drain the potatoes in a colander and leave to steam dry for a few minutes. Meanwhile, cook the carrots in a pan of water for 5 minutes.

I add the carrots and the unpeeled boiled potatoes to the pot. Alternatively you can mash the potato

Chicken Jalfrezi


1 large bottled roasted red pepper in brine, drained

2 medium onions, 1 roughly chopped and 1 sliced

30g root ginger, peeled and roughly chopped

4 large garlic cloves

1 small red pepper, deseeded and sliced

1 small yellow pepper, deseeded and sliced

2 tsp hot curry powder

2 tsp garam masala

230g can chopped tomatoes

4 tbsp tomato purée

1 chicken stock cube, crumbled

700g skinless and boneless chicken breasts, cut into bite-sized pieces

10g fresh coriander, chopped

salt and freshly ground black pepper

  • Put the roasted red pepper, roughly chopped onion, ginger and garlic in a food processor and whizz until puréed.

  • Place 1tbsp over a medium heat. Add the sliced onion and the red and yellow peppers and fry for 5 minutes.

  • Add the roasted pepper purée to the pan along with the curry powder, garam masala, chopped tomatoes, tomato purée, stock cube and 300ml boiling water and simmer for 10 minutes.

  • Add the chicken and simmer for 10 minutes or until the chicken is cooked through.

  • Stir through the coriander, season to taste

Serve hot with rice and or vegetables