Main course:

This week’s recipes are the two that featured in my '3 course meal, for 2 people, for under £10' on BBC radios weekend kitchen; cheap to prepare but absolutely mega impressers.

First off the pulled pork with rosemary and garlic infused spuds, with that brilliant salsa verde. Something I've noticed over the past couple of years, food is very similar to fashion, right now pulled meats are the trend, everyone seems to go crazy for them.

If you don't own a slow cooker I strongly recommend buying one. This pulled pork is EPIC, along with the salsa verde its in my top ten dishes of all time. It is perfect for everyday, or even a formal dinner party. The melt in your mouth pork, with the flavoursome roast potatoes and the all-important zingy salsa verde has me drooling just thinking about it.

Serves 6 people

Preparation time 16 hours (low and slow)

Ingredients: 1kg pork shoulder

100g vegetable stock

3 bay leaves

3 garlic cloves

20g sage

20g Rosemary

300ml vegetable stock

100ml balsamic vinegar

Method: Using a slow cooker, place the pork inside and turn onto 'low' setting.

Add enough water to cover the pork.

Throw in the vegetable stock along with with the bay leaves, Rosemary, sage and garlic.

Put the lid on and leave for 16 hours to cook low and slow.

After 16 hours, use some tongs or a fork and pull the meat apart.

Add 100ml of balsamic vinegar, along with seasoning.

Leave on low until ready to serve.

Garlic and Rosemary Infused Spuds Ingredients: 500g new potatoes

25g Rosemary

4 cloves of garlic

100ml olive oil

Firstly boil the potatoes until soft.

Cut into halves/quarters, Place in a roasting tray.

Chuck in roughly chopped rosemary and garlic.

Mix Rosemary, garlic and olive oil, rub it into the potatoes and season with rock salt.

Roast potatoes at 220 Celsius for approximately 20 minutes (until crispy).

Salsa verde

Ingredients: 40g fresh mint

30g fresh parsley

10g garlic

10g chilli

15g anchovies

15g capers

100ml olive oil

Chuck everything into a food processor and whizz to a smooth paste like mix. Taste ... Enjoy



The lemon posset - such a simple yet delightful recipe. There are many ways of making it, some with eggs, but this is the simplest, using only 4 ingredients.

It's a creamy, lemon explosion that will leave you wanting more and more. But be careful it won't do your waistline any good.

Serves 4 people

Preparation time 15 mins

Ingredients: 400ml double cream

3 lemons

180g golden caster sugar

20g blackberries

4 fingers of shortbread

Method: Place a pan of cream on the stove.

Add the golden caster sugar.

Leave to simmer.

When it's simmering add the zest and juice of the lemons.

Place the cream mixture into the dish you want to serve it in.

Chill immediately, it will take approximately 3-4 hours to set.

Crumble half a piece of shortbread over the top.

When ready to serve place two-three blackberries on top.

Place the remaining piece of shortbread poking out of the top.

Garnish with fresh basil leaves.