Pulled Pork with Sticky Beetroot & Red Onion

Pulled Pork with Sticky Beetroot & Red Onion





For the Pork

3-5kg Pork shoulder joint

1 tbsp cumin seeds

2 tspn cumin powder

1 tspn fennel seeds

2 tbsp olive oil

generous pinch sea salt & pepper

1 bottle cider

300ml stock (chicken, pork or veg)


For the Beetroot

3 large beetroot (tennis ball size)

2 large red onion

1 tbsp olive oil

2 tbsp balsamic vinegar

4 sprigs fresh thyme (chopped)


For the dressing

creme fraiche

pinch of lightly toasted & crushed cumin seeds

squeeze of lemon juice

salt & pepper




Pulled pork


– Pre-heat oven to 240

– Pour boiling water over skin side of meat then pat dry (this helps with creating the perfect crackling!)

– Mix all the dry pork ingredients with the olive oil and rub into the meat

– Place the meat in a roasting tray – pouring the bottle of cider into the bottom of the tray

– Put the pork in the oven for 30-40 minutes to crisp up the crackling

– Turn the oven down to 130 and cook for a further 30 minutes

– Remove the tray from the oven and add the stock to the bottom of the tray – cook for a further 2 hours.

-After the 2 hours – remove the tray from the oven and cover with a double layer of tinfoil, return to the oven for a further 3-4 hours (depending on the size of joint) until the meat crumbles

– Take the pork out of the oven and rest for at least half an hour (under the tinfoil)


– When the pork has rested use 2 forks to crumble the meat and serve in a lovely roll with the sticky beetroot & red onion, creme fraiche dressing and some rocket or watercress.


Sticky beetroot


– Leaving the skin on the beetroot boil for 30-40 minutes

– Peel the skin off and cut into 8 (about the same size as an orange segment)

– Slice the red onion and mix with the beetroot and all the other ingredients in a roasting dish

– Cover with foil and roast for approx 1 hour at 200 or if cooking at the same time as the pork 2-2 1/5 hours at 130.

(Disclosure the recipe & photo are from Packington)

Pulled pork with Sticky Beetroot & Red Onion


– Mix all the dressing ingredients together – can be kept in the fridge until ready to use.



Green Pepper and Ham Omlette



  • 2 full slices Ham cut into bite-size pieces
  • 4 eggs
  • ¼ cup grated strong or mature cheese
  • 4-5 strips of Green pepper
  • 6 basil leaves
  • ¼ cup of milk
  • Salt and pepper
  • Butter for frying

1. Break the eggs into a bowl and whisk to combine.

2. Add the grated cheese, peppers, basil and milk to the eggs, stir together and season.

3. Heat a medium sized non-stick pan and add butter. When butter is melted and bubbling add the egg mix, it should fill out to the edges of the pan, turn heat to medium-low and leave for 8 minutes.

4. Using a butter knife or spatula gently lift away one side of the omelette to see if the mix is firm on the bottom. It should be a nice gold colour and lift away easily from the side of the pan.

5. When the bottom is set, place the omelette in the frying pan underneath a pre-heated grill for 3-4 minutes.Image

6. When the top is gold and the omelette is firm all the way through slice it into wedges and if you wish serve with a seasonal salad.

Rhubarb and Ginger Crumble

Rhubarb and Ginger Crumble


10 Sticks young forced rhubarb
115 gram(s)  caster sugar
45ml stem ginger in syrup, chopped for the crumble
100 gram(s) (3 1/2 oz) butter, softened
100 gram(s) (3 1/2oz) demerara sugar
175-200g 96-7oz) plain flour
To serve
Ice Cream or double cream, custard  if desired

Photo courtesy of the lovely Mark who has a blog here . The things he does with his garden is amazing . I only wish I grew my own rhubarb given the price of it in the shops!

1. Preheat the oven to 180C/160C fan/Gas4. Cut the rhubarb into 5cm (2in) pieces and place on a baking tray. Sprinkle with 4 tbsp water and the caster sugar and roast for 10 minutes. Once the rhubarb is cooked, remove it from the  oven and sprinkle the ginger over it. Mix together and place in a ovenproof dish about 3-4 cm ( 1 1/4-1 1/2 in) deep.

Photo courtesy of the lovely Mark who has a blog here

2. To make the crumble, combine the butter and sugar together in a bowl until the mixture resembles breadcrumbs, then mix in the flour.

3. Sprinkle the crumble over the rhubarb and bake in the preheated oven for 10 minutes. Remove allow to cool slightly and serve with ice cream or double cream or even custard, if desired.

Enoki Mushroom Salad

Enoki Dream

Serves 2
Ingredients :
Enoki Mushrooms
Cucumber and other salad item  sliced
Red Pepper Sliced
Sliced sausage
Put the Enoki mushroom on a baking tray and put in the oven for 25 mins around 180 c
Slice red pepper , sausage ,cucumbers etc to suit taste
Let them cool down
Add the red pepper cucumbers to them
Add the Feta cheese and if you wish you can add some ready made croutons
You can mix and match the salad items you wish to this dish , Enoki mushrooms are very meaty and very filling.

White Chocolate and Strawberry Cheesecake

White Chocolate and Strawberry Cheesecake

Ingredients175g shortbread biscuits for extra flavour try using lemon or ginger shortbread biscuits
50 unsalted butter, softened
200g melted white chocolate
300g full fat or medium fat soft cream cheese
200 fromage frais
225g strawberries, roughly chopped

A lush Strawberry

1. Put the shortbread in a plastic bag and bash with a rolling pin until they resemble breadcrumbs. mix the biscuits crumbs together with softened butter and press firmly onto the base and sides of a 20cm springform tin. Refridgerate until needed. melt the white chocolate in a bowl in the microwave and set aside until needed.

2. beat together the cream cheese and froamge frais until smooth and thick. Add the strawberries to the cheese mixture with the melted white chocolate and mix. Spoon the cheesecake filling into the biscuit case. level the top and chill for about 4 hours until set.

(Strawberry photo of Mark Willis )


Saucy Sausage Pasta

Saucy Sausage Pasta

Saucy Sausage pasta for 4 people .  This is a frugal recipe as you no doubt with probably already have these items in stock.


1 chopped medium onion
1 tbsp Olive oil
2 garlic cloves
1 tap chilli powder
400g chopped tomatoes
300g short pasta ( such as fusilli)


Put a large pan of water on to boil. heat the oil in a large frying pan and fry the sausage  on a fairly high heat until they are brown all over then chop them into chunks. Now turn the heat down and add the onion and garlic, cooking them until they have softened.
Stir in the chilli powder and tomatoes with the sausages, bring the sauce to the boil then turn the heat down and let it bubble for about 10 minutes while you cook the pasta.

Drop the pasta into the pan of boiling water and cook according to the pack instructions. Drain the pasta, then tip it into the frying pan with the sausage sauce, mixing well to coat. Dish up immediately with crusty bread.

A frugal recipe for cooking when on a budget
Frugal Saucy Sausage Pasta

I didn’t cut the sausage up in chunks for my son kids aren’t  fickle are they ?!

And I forgot the rustic looking French bread !