A perfect winter warmer that is 100% fat free! Slow-cooking the root vegetables make the flavours all the more intense.
This pork shoulder is marinated overnight in garlic, lime juice, oregano, cider vinegar, sugar and chilli powder, slow cooked for 6 hours until it falls apart. It is packed full of flavour and very easy to make. I love serving this pork with flat breads, salad and Spicy Peruvian Green Sauce It is the perfect recipe when feeding a crowd.
Slow roasted for 8 hours, this tender shredded shoulder of lamb takes shepherd’s pie to a new level – delicious!
A delicious rich, creamy and slowly simmered sauce, which tastes even better the next day – if you can wait that long! It is not the most traditional recipe but it certainly tastes wonderful.
This pork is marinated for 24 hours in garlic, orange & lime juice, oregano and cumin, slow cooked for 6 hours until it falls apart. It is packed full of flavour and very easy to make. I love serving this pork with flat breads, salad and Spicy Peruvian Green Sauce It is the perfect recipe when feeding a crowd.
This has to be the best Shepherd’s Pie I have ever tasted; it is definitely worth every minute of the cooking time required. Comfort food at its best! I have also made this recipe recently using a pressure cooker. I cooked the lamb shanks in 2 hours and reduced the water to 300ml. Perfect for saving energy costs.
This lamb is absolutely bursting with flavour and meltingly tender – it is coated on a easy to make shawarma spicy rub and then slow roasted until it falls apart. Serve as wraps with tasty Za’atar roast potatoes, shredded lettuce, tomatoes, hummus or minted yogurt and flat breads.
This is a wonderful dish full of flavour with mouth watering tender beef! It takes 3 hours to cook but is worth every minute.