Make it a meal

Slow Cooker Shredded Pork 9

TOTAL TIME:10 hr 10 min Prep: 10 min Inactive Prep:-- Cook:10 hr YIELD:8 servings LEVEL:Easy INGREDIENTS 1 (15-ounce) can tomato sauce 3 tablespoons chili powder 3 tablespoons light brown sugar 2 teaspoons ground coriander 1 teaspoon ground cumin 1 (3-pound) pork shoulder (or butt), trimmed of excess fat Kosher salt and freshly cracked black pepper 5 cloves garlic, minced or grated 2 yellow onions, diced 1/4 cup fresh lime juice DIRECTIONS Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices e

Ingredients 1.6kg ducks 2 sprigs thyme 2 bay leaves 4 tbsp honey 2 bunches watercress For the creamed cauliflower 1 head cauliflower, broken into small florets 2 shallots, finely sliced knob of butter 4 tbsp double cream For the garlic crisps 6 garlic cloves 300ml milk vegetable oil, for frying Method Heat oven to 220C/fan 200C/gas 7. Dry the duck with kitchen paper and liberally season all over with coarse salt. Put the thyme and bay leaves inside the cavity, then place the duck on a rack over a roasting tray. Cook for 10 m

Ingredients ¼ cucumber, halved and sliced ¼ iceberg lettuce, shredded 2 spring onions, sliced handful mint leaves, torn 4 plain small naan bread 140g pack cooked chicken tikka pieces natural yogurt to serve Method Toss all the salad vegetables together. Heat the naan breads in the microwave on Medium for 1 min until puffed up. Remove the breads. Tip the tikka pieces into a bowl and give them a quick blast in the microwave to heat through. Split the breads in half and stuff with th

Ingredients For the sponge 200g soft, butter, plus extra for greasing 1 tsp baking powder 85g good-quality cocoa powder, such as Cafédirect or Green & Black's 140g self-raising flour 200g golden caster sugar 4 eggs 2 tbsp milk For the filling and icing 2 x 250g tubs mascarpone 85g golden caster sugar 4 tbsp very strong coffee (see tip below) 50g dark chocolate, for grating Method Heat the oven, line the tins and make the sponge as described in the 'goes well with' recipe, sifting the cocoa powder with the flour and baking powder. For the filling, beat the mascarpone and sugar togeth

These mangos will get you movin’!Are you the president of the Mango Appreciation Society? Do you count mangos to fall asleep? Then welcome to paradise. We blend heaps of mangos and passion fruit-mango juice topped off with pineapple sherbet to make your dreams come true.

Ingredients 200g butter, melted, plus extra for greasing 140g sultanas or raisins zest and juice 2 oranges, or 4 clementines 300g self-raising flour 300g light soft brown sugar 2 tsp mixed spice 1 tsp ground ginger 1 tsp bicarbonate of soda 4 large eggs, beaten with a fork 300g carrots, parsnips, pumpkin, butternut squash or swede, or a mixture, grated 200g icing sugar or fondant icing sugar few crushed white sugar cubes Method Heat oven to 180C/160C fan/gas 4. Grease and line a 30 x 20cm baking or roasting tin with baking parchment.

Ingredients 225g plain flour 85g caster sugar ½ tsp mixed spice ½ tsp baking powder 50g butter, cut into small pieces 50g lard, cut into small pieces, plus extra for frying 50g currants 1 egg, beaten splash milk Method Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry – it should be the same consistency as shortcrust pastry.

250g butter, at room temperature 140g light muscovado sugar 6 large eggs, beaten 280g plain flour 85g ground almonds 2 tsp ground ginger 2 tsp ground cinnamon 700g luxury mixed fruits (including raisins, currants, sultanas, mixed peel and glace cherries) 3 tbsp dark rum 140g white marzipan, diced For the florentine topping 50g each whole skinned hazelnuts and blanched almonds 85g each Brazil nuts and flaked almonds 140g whole glacé cherries 100g golden syrup To decorate 1 metre of wide ribbon Method Preheat the oven to

Prep:30 mins Cook:40 mins Including cooking potato Skill level EasyServings Serves 8 - 10 With a special surprise ingredient, this gluten free cake stays beautifully moist. To everyone’s amazement it's mash potato! Ingredients 200g butter, softened 200g golden caster sugar 4 eggs 175g ground almonds (to make it nut free see below) 250g mashed potatoes zest 3 lemons 2 tsp gluten-free baking powder (Supercook does one) For the drizzle 4 tbsp granulated sugar juice 1 lemon Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until l

Ingredients 500g raw beetroot, leaves trimmed to 1 inch, but root left whole 2 x 400g cans chickpeas, drained juice 2 lemons 1 tbsp ground cumin yogurt, toasted cumin seeds, mint and crusty bread, to serve Cook the beetroot in a large pan of boiling water with the lid on for 30-40 mins until tender. When they’re done, a skewer or knife should go all the way in easily. Drain, then set aside to cool. Pop on a pair of rubber gloves. Pull off and discard the roots, leaves/stalk and peel of the cooled beetroot. Roughly chop the flesh. Whizz the beetroot, chickpeas,

Ingredients 500g raw beetroot, leaves trimmed to 1 inch, but root left whole 2 x 400g cans chickpeas, drained juice 2 lemons 1 tbsp ground cumin yogurt, toasted cumin seeds, mint and crusty bread, to serve Method Cook the beetroot in a large pan of boiling water with the lid on for 30-40 mins until tender. When they’re done, a skewer or knife should go all the way in easily. Drain, then set aside to cool. Pop on a pair of rubber gloves. Pull off and discard the roots, leaves/stalk and peel of the cooled beetroot. Roughly chop the flesh. Whizz the beetroot,

Ingredients bean dip with veggie sticks raspberry banana smoothie cinnamon custard plums apricot yogurt granola pots carrot & pineapple muffins (all ingredients for recipes below) Method Bean dip with veggie sticks 5 of 5-a-day, low fat. Whizz 215g can drained butterbeans, squeeze lemon juice, 1 small crushed garlic clove, 1 tbsp each chopped parsley and mint, 2 tsp olive oil and 1 tbsp water. Serve with vegetable dippers made from 1 celery stick, 1 carrot and ½ red pepper - wrap in a damp piece of kitchen paper to stop them drying out (serves 1). Raspberr

Ingredients 100g plain flour 1 large egg 300ml milk oil or melted butter, for frying Buy Ingredients Method Sift the flour and a pinch of salt into a bowl. Make a well in the centre with the back of a spoon then break in the egg and pour in half the milk. Whisk together, gradually incorporating the flour to make a smooth thick batter. Beat thoroughly to remove any lumps, then stir in the rest of the milk. Heat a little oil or butter in a medium frying pan, then tip off the excess into a bowl. Pour about 2 tablespoons of batter into the pan, tilting the pan as y

Ingredients 100g raisins 150ml vegetable oil 200g golden caster sugar 1 large egg, beaten 1 tsp ground cinnamon 1 tsp vanilla extract 140g plain flour ¼ tsp bicarbonate of soda 300g oats Method Heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment. Pour 50ml/2fl oz boiling water over the raisins and leave to soak for 20 mins until plump. Drain, reserving the liquid. Meanwhile, in a large bowl, mix together the oil and sugar. Gradually beat in the egg, along with the reserved water from the raisins, the cinnamon and

Ingredients 225g self-raising flour 50g plain flour 1 tsp baking powder ½ level tsp bicarbonate of soda ¼ tsp salt ½ level tsp mustard powder 100g strong cheese, half grated, half cubed 6 tbsp vegetable oil 150g Greek yogurt 125ml milk 1 egg 1 tbsp Worcestershire sauce Method Heat oven to 200C/fan 180C/gas 6. Mix together the self-raising and plain flour, baking powder, bicarbonate of soda, salt and mustard powder in a bowl. In a separate bowl, mix the cheese, oil, yogurt, milk, egg and Worcestershire sauce. Combine all t

Ingredients 1.6kg ducks 2 sprigs thyme 2 bay leaves 4 tbsp honey 2 bunches watercress For the creamed cauliflower 1 head cauliflower, broken into small florets 2 shallots, finely sliced knob of butter 4 tbsp double cream For the garlic crisps 6 garlic cloves 300ml milk vegetable oil, for frying 51-р анги 50-р анги Method Heat oven to 220C/fan 200C/gas 7. Dry the duck with kitchen paper and liberally season all over with coarse salt. Put the thyme and bay leaves inside the cavity, then place the duck on a rack over a roasting tr

Ingredients For the rice 300g brown rice ½ small pack coriander, chopped juice 1 lime For the black beans 1 tsp olive oil 2 garlic cloves, crushed 1 tbsp chipotle paste 2 tbsp ground cumin 1 tbsp brown sugar 1 tbsp cider vinegar 2 x 400g cans black beans, drained and rinsed 400g can chopped tomatoes For the salsa and guacamole 2 large tomatoes, chopped 1 red onion, finely chopped ½ small pack coriander, chopped juice 2 limes 2 avocados, stoned and peeled To serve large wholemeal tortilla wraps, natural yogurt, lime

ngredients 6 eggs 2 tsp pesto, or 1 tsp mustard or harissa, or 2 tbsp fresh chopped herbs of your choice large handful leftovers such as grated cheese, chopped ham, chorizo, sliced sausage, cooked bacon rashers, tuna or smoked salmon 3 spring onions, finely chopped 125g cooked pasta or 200g chopped cooked potato handful veg such as frozen spinach or peas, canned corn, roasted peppers, fried courgettes or mushrooms 1½ tbsp vegetable oil tomato salad, to serve (optional) Method Beat the eggs with seasoning and your chosen background flavour, then add yo

Ingredients For the tomato consomme 3kg ripe plum tomatoes, quartered 175ml white wine 750ml tomato juice 3 garlic cloves, sliced 2 large shallots, finely diced 2 tsp salt 1½ tsp caster sugar fresh picked herb leaves and small sprigs, such as chervil, baby basil, baby sorrel, snipped chives and small salad leaves, to serve For the marinated tomatoes 18 baby plum tomatoes, peeled squeeze lemon juice ¼ tsp icing sugar 2 tsp olive oil, plus extra for drizzling For the cheese on toast 25g butter, plus an extra 15g 25g plain flour

Ingredients 100g dripping or butter 900g stewing lamb, cut into large chunks 3 lamb kidneys, sliced, fat removed 2 medium onions, chopped 4 carrots, peeled and sliced 25g plain flour 2 tsp Worcestershire sauce 500ml lamb or chicken stock 2 bay leaves 900g potatoes, peeled and sliced Method Heat oven to 160C/fan 140C/gas 3. Heat some dripping or butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys. Fry the onions and carrots in the pan with a little more dripping until golden. Sp

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