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• 1 hand of pork from the shoulder
• 30g smoked paprika
• 1 bulb of garlic, smashed
• 100ml olive oil
• 100ml Worcestershire sauce
• 1 bunch of thyme
• 250ml bottle of beer
• Salt and pepper
• Fresh hot pittas to serve

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Method

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Put all the ingredients, except the pork, in a large bowl and mix well, then massage over the pork, getting into all of the nooks and crannies. The pork can be cooked straight away but will benefit from marinating in the fridge overnight.

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Heat the oven to 200oC.

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Put the pork in a large tin and roast in the hot oven for 20 – 30 minutes until the skin is starting to crackle. When you’re happy with the crackling, turn the heat down to 140oC and cover with foil but don’t seal the edges. The pork will take about 8 hours: the longer the better. You will know when it’s done because the meat will easily pull off the bone.

Pulled Pork glaze

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• 2ltr pineapple juice
• 4tsbp mixed spice
• 1 bulb garlic
• 4tbsp Szechuan pepper
• 4tbsp dried ginger
• 400g honey
• 500g treacle
• 1kg ketchup

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Blend together.

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Ingredients

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• 200g green papaya
• 1 – 2 garlic cloves
• 2 – 5 small chilli peppers
• 1 pinch of salt
• 1 – 2tsp palm sugar
• 2 snake beans, cut in 1cm lengths
• 2tbsp roasted peanuts
• 4 cherry tomatoes, halved
• 2tbsp dried baby shrimps
• 1 apple aubergine, sliced (optional)
• 2 – 3tbsp fish sauce
• 1 – 2 tbsp lime juice

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Method

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Peel and shred the green papaya. Pound the garlic with chillies, salt and sugar in a clay mortar with a wooden pestle. Add snake beans, peanuts, tomatoes, dried shrimps and, when using aubergine now is the time. Keep pounding and mixing simultaneously with a large spoon. Season with fish sauce and lime. Fold in the green papaya and continue pounding and mixing until the papaya is coated with the dressing.

Amazing how many British puddings have bread as an ingredient. Queen of pudding, Charlotte’s, diplomat pudding, bread and butter pud, summer pudding. When it comes to being thrifty – Britain wins. France cooks with her heart, Italy with soul, Spain with passion, Germany with its belly and Britain with its wallet.

I’ve swapped the usual over-processed poppy pre-sliced white bread with brioche in my summer pudding recipe which works really well. With the abundance of local summer berries just about ready for picking, I’m looking forward to my first taste of this gorgeous pud with a greedy dollop of clotted cream.

Summer pudding was originally called hydropathic pudding – it was fed to invalids in spas and nursing homes as a healthy healing pick me up.

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Summer pudding – serves 6

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Ingredients

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• 1kg soft red fruit eg black and redcurrants, blackberries, raspberries and bilberries
• 100 to 150g caster sugar or fructose
• 1 strip lemon rind (optional)
• 8 to 10 thin slices of 2 days old brioche

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Method

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Pick over and clean the fruit, put into a bowl with sugar to taste and the lemon rind, if used, and leave overnight.

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Turn the fruit and sugar into a pan, discarding the lemon rind and simmer for 2 – 3 minutes until very lightly cooked. Remove from the heat.

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Cut the crusts off the brioche. Cut a circle from one slice to fit the bottom of a 1.25 litre pudding basin. Line the base and sides of the basin with brioche, leaving no spaces. Fill in any gaps with small piece of brioche. Fill with the fruit and any juice it has made while cooking. Cover with brioche slices.

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Place a flat plate and a 1kg weight on top, and leave overnight, or longer if refrigerated.

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Serve turned out, with chilled whipped cream.