Honey-mustard pulled pork
It takes a little extra effort, but is definitely worth every second. From the amazing Sunday lunch to the wonderful left-over sandwiches on Monday afternoon, you will be thanking us.
Preparation: 15 minutes
Cooking: 8 hours (plus overnight salting)
- 200 g salt
- 300 light muscovado sugar
- 2 kg piece skinless pork shoulder
- 100 ml raw honey
- 100 g wholegrain mustard
- 2 Tbsp English mustard powder
- Mix the salt and 200 g of the sugar in a large food bag, add the pork and coat it well. (If you don’t have a bag, rub over the pork in a dish and cover with cling film.) Leave in the fridge overnight.
- Remove the pork the next day and wipe down the meat with a paper towel. Heat oven to 140⁰C (gas stove 1). Mix the remaining sugar, honey, mustard and some ground pepper. Rub half the mixture over the pork and sit it on a rack in a roasting tin. Roast for 6 hours.
- Spoon the remaining maple mixture over the pork and roast for an additional hour.
- Rest the meat for 30 mins on a plate loosely covered with foil. To serve, tear the pork into big chunks and, after skimming the surface, spoon over any juices from the tin.
Be the talk of the town with this potato dish! Very easy and quick to make, this will become one of your signature dishes.
Preparation: 10 minutes
Cooking: 50 minutes
- 8 kg baby potatoes (keep skin on)
- 5 Tbsp olive oil
- 2 tsp plain flour
- 100 g parmesan (finely grated)
- handful of parsley, finely chopped
- 4 rosemary sprigs, leaves finely chopped
- pinch grated nutmeg
- Heat oven to 220⁰C (gas stove 7). Place the potatoes into a pan of salted water, bring to the boil and simmer for roughly 2 minutes. Drain well and toss in a little of the oil to coat.
- Stir the flour, parmesan, herbs and nutmeg together in a dish with a small pinch of salt and toss the potatoes in the mix until evenly coated.
- Heat a good layer of oil in a shallow, non-stick roasting tray on a hob or in the oven, then carefully add the potatoes to the tray.
- Turn the potatoes to coat them in the oil and roast for 40 mins, turning once (If they feel like they are sticking to the pan, don’t move them, just leave them for the full time).
- Roast until golden brown and crisp, and serve straight away.
Creamy spinach with mushrooms
Not just your average creamed spinach, the mushrooms in this dish take it to a whole new level. Easy and quick to make, this will become a go-to recipe when you are pressed for time.
Preparation: 10 minutes
- 30 ml olive oil
- 3 onions
- 250 g button mushrooms, sliced
- 1 kg spinach, washed and chopped
- 5 ml salt and pepper to taste
- 45 ml grated mozzarella or parmesan cheese
- 125 ml cream
- Heat oil in a saucepan, stir in onions and mushrooms and cook until transparent.
- Add spinach and cook until soft. Season with salt and pepper.
- Add cheese and cream, stir to combine and heat through for 5 minutes.