Easy Pulled Pork

Easy Pulled Pork

This pulled pork recipe is fall apart tender, juicy, and packed with flavour from the perfect seasoning! This pulled pork can be made in the slow cooker or oven.


2½ kg boneless pork shoulder, skin removed

3 tbsp olive oil

2 tsp paprika

2 tsp mustard powder

1 tsp garlic salt

1 tsp onion salt


Brioche buns



Heat oven to 150C/130C fan/gas 2.


Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown.


Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper with the liquid smoke, if using. Brush all over the meat.


Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart.


Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat. Skim off the fat from the juices.


Mix 125ml of the juices with 4 tbsp BBQ and pour over the meat. Keep warm until serving, or reheat.


To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw and pickles, and sandwich together. Serve. 

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Sesame, Soy & Honey Marinated Beef Fillet

Sesame, Soy & Honey Marinated Beef Fillet

Serves: 8 

This melt-in-your-mouth marinated beef fillet will be the star of your next summer spread. 

Although a beef fillet is an expensive cut of meat, there is not a morsel of waste and every mouthful will melt in your mouth. Preparation time is minimal with a simple marinade which doesn't overpower the fillet and allows it to keep its delightful flavour. Don’t forget to rest the meat before serving to allow all the juices to be absorbed and to ensure the meat is even more succulent.


32g soy
32g mirin
1 Tbsp sesame oil
1 Tbsp grated ginger
2 Tbsp honey
2 cloves garlic, crushed
2 Tbsp toasted sesame seed
1kg (approx.) piece beef fillet
1 Tbsp oil
Watercress and extra sesame seeds to serve


Into a small bowl place the soy, mirin, sesame oil, ginger, honey, garlic and sesame seeds, mixing well.


Place the beef into a sealable plastic bag. Add the marinade tossing to combine well. Marinate for at least 2 hours or overnight.


Preheat an oven to 200C.


Remove the fillet from the bag, reserving the marinade, and pat the fillet dry. Heat the oil in a frying pan. Sear all sides of the fillet, then place into the oven for 18 minutes. Remove and allow to sit for 15 minutes.


Slice thinly with a dribble of the marinade on top, watercress and a sprinkle of sesame seeds.


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Healing Buddha Bowl

Healing Buddha Bowl

Serves: 4

Prep Time: 15 minutes

Total Time: 40 minutes

Calories: 640kcal

This Buddha bowl is filled with all the macros you need for a healthy dinner and a perfect way to start off any new diet. 


2 x (8-oz.) Beef Fillet (3/4-inch-thick) 
¾ tsp. ground black pepper

100g pearled barley, dry

225g cubed sweet potato

225g julienne pepper strips

2bsp olive oil

120g baby leaf spinach 

120g rocket 

1/2 can no added salt black beans, drained and rinsed

1 medium tomato cut into slices 

4sp pumpkin seeds 

4 spring onions 


1 x carrot, peeled and chopped

3 tbsp olive oil

2 tbsp rice vinegar 

1 tbsp fresh lime juice

2 tsp honey 

1 tsp fresh ginger, grated 

1 tsp Dijon mustard 

1 garlic clove



Preheat oven to 450 degrees. Pat steaks dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper; set aside.


Cook barley according to package directions. Line a large rimmed baking pan with foil. Combine sweet potatoes and peppers; toss with 1 tablespoon olive oil and remaining 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Spread on prepared pan. Bake for 20 to 25 minutes or until tender.


Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook steaks for 6 minutes for medium-rare (130 degrees) turning once halfway through. Let rest for 5 minutes. Cut steaks across the grain into strips.


Make Fresh Carrot Vinaigrette: Place carrot, olive oil, rice vinegar, lime juice, honey, ginger, Dijon mustard and garlic in a blender. Cover and blend until well combined and smooth.


Combine spinach and rocket; divide among serving bowls. Top with steak strips, barley, sweet potatoes, peppers, black beans, and sliced tomato. Drizzle with Fresh Carrot Vinaigrette and sprinkle with pumpkin seeds and spring onions.

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Sticky Treacle Glazed Ham

Sticky Treacle Glazed Ham

Serves: 6

A fantastic alternative to turkey. Eat as the main meal, then use it for Boxing Day brunch or cook one as a back up for unexpected guests. The stock makes delicious gravy.


  • Unsmoked ham 3½ - 4kg (7lb 10oz-9lb), boned, rolled piece
  • Oranges 2, 1 cut into wedges, the other grated for zest and juiced
  • Cinnamon stick 1
  • English mustard 2 tbsp
  • Black treacle 85g (3½oz)
  • Cloves, handful
  • Bay leaves, big bunch, to serve (optional)


If you need to soak the ham to remove excess salt, do so the night before.


Heat oven to 180°C/fan 160°C/Gas 4. Place the ham, skin-side up, in a deep roasting tin, then add enough water to cover the base of the tin. Scatter the orange wedges and cinnamon stick around. Cover the pan with a tight tent of foil, then cook for about 2½ hrs. (If using a different weight of ham, you want 20 mins per 450g.)


While the ham is cooking, mix the mustard, treacle and orange zest together with enough orange juice to make a mixture loose enough to paint over the ham.


When the ham has had its time, remove the roasting tin from the oven and turn up the heat to 220°C / fan 200°C / Gas 7. Remove the foil, leave the ham until cool enough to handle, then pour away any liquid in the tin. Using a sharp knife, carefully cut away the skin to leave an even layer of fat. Use the tip of the knife to score the ham fat diagonally at 3cm intervals – first in one direction, then the other, to produce a diamond pattern. Liberally paint the glaze over the fat, then stud with the cloves at the points of the diamond shapes.


Roast the ham for 30 mins until glazed and just beginning to char around the edges. Leave to cool. Serve warm or cold, decorated with the bay leaves and orange wedges.

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Turkey Grilled Cheese Sandwich With Cranberry Mustard

Turkey Grilled Cheese Sandwich With Cranberry Mustard

Perhaps it’s a good thing Christmas only happens once a year.  This decadent turkey grilled cheese sandwich with cranberry mustard might be a little over the top, but once a year, it seems reasonable, doesn’t it? The perfect way to use up all your leftover turkey! 

Use what cheese you have on hand. I happened to have brie, but any meltable cheese you like will taste good here. White cheddar, gruyere, mozzarella, swiss, etc. 

To make the Cranberry Mustard, simply mix cranberry sauce with whole grain mustard! It’s delicious!

Layer the bread, turkey, cheese, and a generous helping of cranberry mustard and a few leaves of thyme.

Pan-sear in a skillet on each side in a mixture of butter and oil, until perfectly golden. 

Finish the sandwich in a warm oven until the brie is melty. Cut and serve with a green salad.

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Roasted Turkey and Brie Holly Mini Bites

Roasted Turkey and Brie Holly Mini Bites

Prep: 20 min

Broil: 5 min. + cooling

Makes: 24


1 French bread baguette
Mayonnaise 57g
Garlic paste 1-1/2 tsp
12 slices cooked turkey, halved
Apple sauce 57g

Fig jam/chutney 57g
24 fresh baby spinach leaves
Brie 120g
Sweetened dried cranberries 43g


1. Preheat broiler. Cut baguette into 24 slices; place on foil-lined baking sheets. Combine mayonnaise and garlic; spread evenly over baguette slices. Add a half slice of chicken to each. Combine apple sauce and fig jam; spread evenly over chicken.

2. Add one baby spinach leaf and slice of brie to each slice.

3. Top with 3 cranberries. Broil 3-4 in. from heat until cheese is melted, 1-2 minutes. Cool 5 minutes before serving.

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Extra Lean Burgers

Extra Lean Burgers

Forget fat-packed takeaway burgers. Tuck into our homemade 'fakeaway' treat ready for the New Year resolution. 

This meal provides 255 kcal, 36g protein, 6g carbohydrate (of which 5.5g sugars), 7g fat (of which 2.5g saturates), 3g fibre and 0.4g salt per portion.

  • low-calorie cooking spray
  • ½ small onion, finely chopped
  • 100g/3½oz Portobello mushrooms, finely chopped
  • 250g/9oz extra-lean beef mince (under 5% fat)
  • 2 tsp finely chopped fresh thyme (or ½ tsp dried thyme)
  • freshly ground black pepper

For the salad

  • 1  little gem lettuce, leaves separated
  • 120g/4½oz cherry tomatoes, sliced
  • 1/3 cucumber, sliced
  1. Serve the burgers with lettuce, tomatoes and cucumber.

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Christmas Cooking Timeline

Christmas Cooking Timeline

Tips for serving your Christmas lunch at 2pm for 6 people. 


Roast Turkey



Cider roast turkey
Glazed apples & pears with sticky shallots
Chestnut & cranberry roll
Creamy parsnip & squash bake
Crisp-topped sprouts
Christmas spiced red cabbage
Buttery caraway carrots
Golden roast potatoes
Bread & walnut sauce
Cranberry & Champagne sauce


Getting ahead

All make-ahead dishes should be kept in the fridge or freezer until ready to be cooked.


Up to one month ahead

  • Parboil and freeze the golden roast potatoes
  • Make the stuffing and freeze
  • Prep the spiced cabbage

Up to four days ahead

  • Make the cranberry sauce 
  • Bake the Christmas pudding if you have made this

Christmas Eve

  • Roast the stuffing – keep in the foil
  • Boil or steam the crisp topped sprouts and prepare the topping
  • Steam the buttery carrots
  • Defrost anything frozen in the fridge
  • Cut the parsnips and roast

Christmas Day

9.30am: Stuff the turkey, weigh and calculate cooking time. Heat oven to 190C/fan 170C/gas 5.

10am: Put the turkey in to roast (timings based on a 4.5kg turkey).

11am & 12pm: Check the roasting tin- add more cider if needed.

12.30pm: Remove the foil from the turkey to let it brown.

1pm: Leave the turkey to rest. Put the potatoes in the oven to roast, if frozen (if not, put in at 1.10pm). Make the gravy.

1.30pm: Turn oven up to 220C/fan 200C/gas 7. Turn the potatoes and add the stuffing to oven to reheat.

1.45pm: Cover the parsnips with foil and put into the oven to reheat. Finish sprouts, carrots, cabbage and cranberry sauce. Take foil off the stuffing.

2pm: Serve and enjoy! Warm the pudding in the oven’s residual head while you eat.

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Festive Roast Brisket

Festive Roast Brisket

Serves: 6

Cooking time: 1 1/2 hours


1.25kg-1.3kg/2¾-3lb lean beef brisket joint
Salt and freshly milled black pepper
2 bay leaves, roughly broken
4 whole cloves
10 black peppercorns
2 star anise
1 cinnamon stick, broken in half
30ml/2tbsp demerara sugar
30ml/2tbsp Worcestershire sauce
100g/4oz dried, ready to eat figs, left whole or halved
600ml/1pint mulled wine
30ml/2tbsp sunflower oil
175g/6oz carrots, peeled and cut into chunks
450g/1ib leeks, roughly chopped
4 small red onions, peeled and cut into quarters


Season the brisket and place in a large casserole dish. In a small bowl mix together the spices, sugar, Worcestershire sauce, figs and mulled wine. Pour over the brisket and mix to coat the joint. Cover, refrigerate and marinate for approximately 8 hours or overnight.


Preheat the oven to Gas mark 3, 170°C, 325°F.


Heat the oil in a large frying pan. Remove the joint from the marinade (do not discard), pat dry and brown on all sides. Return to the casserole dish with the marinade mixture and add the vegetables.


Bring to the boil, reduce the heat, cover and simmer on the hob or in the oven for 30-40 minutes per 450g/ 1lb of beef, plus 30-40 minutes.


Serve with the vegetables and creamy mashed potatoes.

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Christmas Leftover Pie

Christmas Leftover Pie

Serves: 6

Cooking/prep: 1 hour

Christmas dinner pie is always a winner during the festive season, and this mouth-watering Christmas pie has to be one of the best ways to use up your leftover Christmas food. It’s the perfect Boxing Day treat, serving around 6 people and taking just 1hr to prepare and cook. This delicious Christmas pie is layered with leftover turkey, ham, stuffing as well as veggies too like carrots, Brussel sprouts and red cabbage. The shortcrust Christmas dinner pastry pie keeps all of the flavours and juices neatly tucked inside ready for the big reveal. This Christmas dinner pie recipe uses a genius time saving cheat of readymade shortcrust pastry but if you prefer making your own go for it! Serve with plenty of gravy and watch this meaty pie disappear in seconds. Trust us, the whole family will love this tasty Christmas dinner pie.


500g shortcrust pastry
1 egg, beaten
200g braised red cabbage
200g sage and onion stuffing
200g baked ham
200g roasted carrots
200g cranberry sauce
200g cooked turkey
handful Brussels Sprouts, halved
200g sausage meat stuffing
gravy, to serve


Lightly grease the base and outside of an up-turned 18cm round cake tin, line the outside of the base with baking parchment and cover the sides and edges with tin foil. Heat the oven to 200C, gas 6.


Roll out the pastry on a lightly floured surface to a rough 32cm circle. Place over the outside of the lined cake tin, fold the pastry around the sides to line the sides tightly and trim. Brush with egg wash and chill for 30 mins, then bake for 20 mins, keeping it upturned.


Collect and roll out the pastry trimmings into a 20cm circle and chill for 30 mins.



Once the pastry has cooled, carefully remove the cake tin, plug any holes with any extra pastry and begin to fill the pie. Spoon in the braised red cabbage, stuffing, ham, carrots, cranberry sauce, turkey, sprouts, sausage stuffing and top with the pastry lid.



Brush with egg wash, cut a cross in the centre of the lid and bake for a further 20 mins. Slice and serve warm with gravy.


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Copycat KFC

Copycat KFC

Copycat KFC? Is the “leaked” recipe the real deal? 

256g all purpose white flour
2 tsp table salt
1 1/2 tsp dried thyme
1 1/2 tsp dried basil
4 Tbsp paprika
1 tsp dried oregano
1 Tbsp celery salt
2 Tbsp garlic salt
1 Tbsp black pepper
1 Tbsp dry mustard powder
3 Tbsp white pepper
1 Tbsp ground ginger
7 lbs chicken
Oil for deep frying


Mix all of the herbs and spices together first, making sure there are no lumps in the mixture from spices that have clumped in storage.


In a large bowl, add the herb & spice mixture to the flour and mix well until the spices are evenly distributed.


Cut 2 whole chickens into 9 pieces each (2 drumsticks, 2 thighs, 2 wings, 2 side breasts and a centre breast)


Dip each of the pieces in plain water, shake and dredge in the flour and spice mixture. Repeat for all of the remaining pieces. Leave the pieces to sit in the dredge for 10-15 minutes while the oil heats up. This will help the coating stick to the chicken better.


Preheat a vegetable oil filled deep fryer to 340 degrees F


Shake off the excess coating from the pieces and fry for up to 18 minutes for the largest pieces. Wings generally take 8-10 minutes, drumsticks about 12-15 minutes depending on size. I use a meat thermometer to test the pieces and remove them individually when they reach an internal temperature of 180 degrees F.


Place cooked pieces on a rack that has been placed on top of a cookie sheet.


Hold the cooked chicken in a 150 degree oven if you need to cook the chicken in multiple batches. In that always start with the latest pieces and end with the smallest to minimize the time in the oven.

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Leftover Roast Casserole

Leftover Roast Casserole

Serves: 6

Prep: 45 minutes

Cook: 2 hours 

The Malpass family used to make this hearty meal on a Monday with the leftovers from Sunday’s roast dinner (that’s any roast, although ideally lamb or beef). Part casserole and part hash this recipe exudes flavour, warmth and comfort.


Knob of butter
Vegetable oil for frying
1 onion, finely chopped
4 carrots, chopped into 1cm dice
½ swede, chopped into 1cm dice
3 parsnips, chopped into 1cm dice
2 celery sticks, cut into 1cm pieces
4 potatoes, chopped into 1cm dice
400g leftover roast meat from the Sunday roast (ideally lamb or beef)
250ml Sunday’s leftover gravy – one with a punchy flavour (or use a readymade rich wine gravy)
A few rosemary or thyme sprigs
500ml chicken or beef stock
400ml tin chopped tomatoes
1 tsp caster sugar
2-3 tbsp Worcestershire sauce
Small bunch fresh flatleaf parsley, roughly chopped

For the Yorkshire puddings

225g plain flour
3 medium free-range eggs, beaten
300ml whole milk
1 tbsp beef dripping/sunflower oil
You’ll also need…

12-hole muffin tin


For the Yorkshires, sift the flour with a pinch of salt into a bowl and make a well in the centre. Add the eggs and gradually whisk in the milk to form a thick, smooth batter. Leave to rest for at least 30 minutes.


Meanwhile, heat the butter and a splash of oil in a casserole over a gentle heat. Add the onion and fry for 15 minutes. Stir in the rest of the vegetables and cook for 8-10 min until starting to colour and soften a little.


Add the meat, gravy, rosemary or thyme, stock, tomatoes and sugar, bring to a simmer, then stir in the Worcestershire sauce, taste and season. Cover and simmer gently for 1 hour 30 minutes to 2 hours for a rich, thick gravy. Take off the lid after the first hour.


After 50 minutes of cooking, heat the oven to 220°C/200°C fan/gas 7.


Put ¼ tsp dripping or oil in each hole of the muffin tin, put in the oven and heat until smoking hot. Carefully spoon in the rested batter and cook for 30 minutes until golden and crisp. (You may need to reduce the heat once the puddings have risen to make sure they’re cooked right through. If the puds are ready too early, set them aside until needed, then warm them for 5 minutes or so before serving). Serve the Yorkshires with the hash, sprinkled with parsley.


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