Braised lamb shanks

A key part of this recipe is to ensure the casserole pan is sufficiently full so that the lamb shanks don’t dry out. I use a casserole pan that is a couple of inches wider than the length of the lamb shank, and the contents usually fill the pan to a couple of inches from the top, with the liquid just about covering the lamb shanks.


  • Lamb shank, 2
  • Chicken stock, 500ml
  • Red wine, 500ml
  • Carrots, 2, scrubbed, cut into into ½ inch cubes
  • Celery, 3 ribs, diced
  • Onion, 1, diced
  • Garlic, 2 cloves, minced
  • Tomato purée, 1 tbsp
  • Fresh thyme, handful, tied up
  • Bay leaf, 1
  • Worcester sauce, 1 tbsp
  • Baking paper
  • Salt + pepper


  1. Take a heavy-lidded casserole pan, add a touch of oil and brown the lamb shanks, then remove from the pan and set aside.
  2. Add the garlic, onion, carrots and celery and cook on a medium heat until the onion goes translucent.
  3. Add the tomato purée and cook for a further few minutes.
  4. Add the stock, red wine, Worcester sauce, thyme and bay leaves and stir well, then bring the pan to a slow simmer.
  5. Add the lamb shanks and season well with salt and pepper.
  6. Place a piece of baking paper on top of the pan, then place the lid on top of the baking paper to seal.
  7. Cook in the oven at 170°C for 2 hours, or until the lamb is almost fall-apart tender.
  8. Gently remove the lamb shanks from the pan, wrap in foil to keep warm and set aside.
  9. Take a fresh pan and pass the sauce through a sieve, using a large spoon to press all the sauce out. Discard the contents of the sieve.
  10. Using a fresh pan and sieve, strain the contents of the casserole pan. Use a large spoon to press all the sauce out. Discard the contents of the sieve.
  11. If you like, you can reduce the sauce to preference.

Quick pickled fennel


  • Fennel, 1 whole
  • Lemon, ½, juiced
  • Cider vinegar, ~1 tbsp
  • Olive oil, ½ tsp
  • Fennel seeds, 1 tsp
  • Caraway seeds, 1 tsp
  • Coriander seeds, 1 tsp
  • Salt + pepper


  1. Cut the fennel into thin slices (or run through the mandolin!) and stir into a good-sized bowl with the juice of half a lemon.
  2. Using a pestle and mortar, bash up the fennel, caraway and coriander seeds until fine and add to the bowl with a good pinch of salt and pepper.
  3. Add the olive oil and cider vinegar and stir well.
  4. Put the bowl in the fridge for half an hour or so to marinade.

Roast goose

For this recipe I bought a baster and a v-shaped roasting rack for a more relaxing time.

I got the cooking times from this Nigel Slater recipe:

Allow 15 minutes in the oven per 450g, plus 20 minutes extra


  • Goose, 5.5kg
  • Large handful of herbs (I used lemon balm, marjoram and thyme from the garden)
  • Onion, 1 large, peeled
  • Lemon, 1 large


  • The night before, remove the goose from the packaging and the giblets from the cavity. Leave the goose uncovered in the fridge to dry out.
  • Pre-heat the oven to 220℃.
  • Season the bird cavity and skin generously.
  • Stuff the goose with the lemon, herbs and onion.
  • Place the roasting rack in a deep roasting tray then take care to locate the goose on the roasting rack so that it fits neatly and isn’t hanging over the edge of the roasting tray.
  • Roast for 10 minutes at 220℃ then reduce to 180℃ and roast for 3 hours 13 minutes (3 hours 23 minutes in total).
  • Every 45 minutes or so, baste the goose using the fat from the roasting tray, then drain the goose fat using a baster into a large bowl (there is a lot of fat!).
  • Once done, loosely cover with tin foil and rest for 45 minutes.

Slow roasted leg of goat

You can use this for lamb, mutton or goat.


  • Goat leg, ~3kg
  • Natural yoghurt, 500g
  • Olive oil, 2 tbsp
  • Cumin, 1 tbsp
  • Sumac, 1 tbsp
  • Chilli flakes (or chilli powder), 1 tbsp
  • Ginger, 2 inches, peeled and grated
  • Garlic, 1 bulb, bashed up in a pestle and mortar
  • Coriander, good handful, chopped fine
  • Parsley, good handful, chopped fine
  • Lemon, 2, juiced
  • Salt + pepper


  1. Take a large bowl and add the yoghurt, olive oil, cumin, sumac, chilli flakes, ginger, garlic, coriander, parsley and lemon juice. Season generously with salt and pepper then stir well!
  2. Overlap a couple of pieces of cling film on your worktop, large enough to place your goat leg on with room to spare.
  3. Take out your goat leg, pat dry then place in the middle of the cling film.
  4. Pour the marinade over the goat leg. Use your hands to rub the marinade into goat leg, taking care to get the marinade into all the nooks and crannies.
  5. Carefully take in the sides of the cling film and fold over the goat leg. Take some more cling film and wrap the goat leg tight.
  6. Pop in the fridge to marinate overnight.
  7. Take the goat leg out the fridge and allow to come to room temperature.
  8. Remove the cling film and place the goat leg in a deep roasting tray (squeeze out any remaining marinade from the cling film into the roasting tray!).
  9. Cut a piece of baking paper for the inside of the roasting tray, and place on top of the goat leg.
  10. Cover the roasting tray with 4 layers of tin foil, ensuring the tray is well sealed.
  11. Cook for 6 hours at 140℃.

Roast mallard

Having roasted mallard a few times, it wasn’t until I got a good food thermometer that it start coming out medium rare.


  • Mallard, brace of
  • Salt and pepper


  1. Take the mallard out of the fridge, unwrap, pat dry and allow to come to room temperature.
  2. Preheat the oven to 220°C.
  3. Season the cavity and skin of each bird generously.
  4. Put a large, non-stick pan on a medium heat and brown the birds on all sides for a couple of minutes.
  5. Place the birds in a roasting tray and place in the middle of the oven and turn down to 200°C.
  6. Roast until the internal temperature reaches 58°C for medium rare. I tend to check the temperature a couple of times and it usually takes ~20 minutes.
  7. Rest under a sheet of tin foil for ~10 minutes.

Internal temperatures (°C)1

  • Rare 54
  • Medium Rare 58
  • Medium 61
  • Medium Well Done 65
  • Well Done 72

  1. Internal temperatures from this Farmison & Co recipe for roast mallard

Tandoori masala lamb chops

These tandoori masala lamb chops are particularly good when grilled over an open fire.


  • Barnsley lamb chops, 2, ~400g
  • Tandoori masala1, ~2 tbsp
  • Natural yoghurt, ~350g
  • Harissa, 1 tsp
  • Lemon, ½, juiced
  • Extra virgin olive oil, 1 tsp
  • Black pepper


  1. Take a bowl and add the yoghurt, harissa, lemon juice, extra virgin olive oil and black pepper and stir well.
  2. Add a little of the tandoori masala, stir well then taste and repeat. I find it’s about right when the marinade starts to taste a little too salty, but be careful not to go overboard.
  3. Pop in the fridge to marinate (ideally the night before, or the morning of the day you want to cook).
  4. Cook on a hot grill, a couple of minutes either side!


This recipe is based on one I got from my father. Please treat the measurements as rough and adapt based on the size of your pan1.


  • Lamb neck2, 500g, cut into 1 inch pieces
  • Potato, 500g, peeled, cut into 1 inch pieces
  • Onion, 1 medium, sliced thin
  • Basmati rice, 450g
  • Plain yoghurt, ~250g
  • Garlic, 6 cloves, crushed
  • Ginger, 1 inch, peeled and grated
  • Cumin, 1 tablespoon
  • Turmeric, 1 teaspoon
  • Cardamom, 4 pods, gently crushed
  • Cinnamon, 2 sticks
  • Saffron, ~5 strands
  • Coriander, a generous handful, roughly chopped
  • Olive oil, 3 tablespoons
  • Harissa, a squirt
  • Lemon, ½, juiced
  • Frozen peas, a handful
  • Salt + pepper
  • Baking paper



  1. Take a pan and add the yoghurt, garlic, ginger, cumin, 2 cardamom, 1 cinnamon stick, 2 saffron strands, coriander, olive oil, harissa, lemon juice, olive oil, salt + pepper then stir well to combine the ingredients.
  2. Add the meat and potatoes and stir well.
  3. Pop in the fridge to marinate (ideally the night before, or the morning of the day you want to cook).


  1. Fry the onion until caramelised and set aside.
  2. Take the pan out the fridge and slowly add water to the marinade, mixing as you go. Stop adding water when the marinade is almost level with the contents.
  3. Arrange the meat and potatoes so that the potatoes are at the bottom of the pan with the meat on top: a layer of potato topped with a layer of meat. Set aside.
  4. Rinse the rice well, drain, then add to a pan with 2 cardamom, 1 cinnamon stick, 2 saffron strands, turmeric and salt. Stir well.
  5. Add enough water to cover the rice then put a lid on.
  6. Bring the rice to the boil, then immediately lower the heat and simmer until the water has been absorbed, then remove from the heat. The rice will be predominantly uncooked — that’s fine.
  7. Use a large spoon to carefully place the rice on top of the marinade, then use a fork to evenly (and gently!) distribute: a layer of rice on top of the layer of meat.
  8. Top with the caramelised onion and handful of frozen peas.
  9. Cut a circular piece of baking paper, an inch larger than the pan, place on top, followed by the lid. Press down to form a seal.


  1. Cook on a low heat for 2 hours3 then serve like you might a cake.

  1. Pan size is important: you want a pan that will fit the ingredients comfortably (not too big, not too small). 
  2. You can use any meat you fancy. I’ve used this recipe with chicken thighs, lamb chops, etc. 
  3. When cooking this recipe, you want the potato to get a bit crispy on the bottom, without burning. I find cooking it on a low heat for a longer amount of time more fault tolerant. 

Farfalle pasta with mackerel and tomato

This superquick pasta recipe takes ~10 minutes from start to finish and makes enough for two.


  • Farfalle pasta, 100g
  • Mackerel in olive oil, 1 tin, flaked
  • Fresh basil, small handful, roughly chopped
  • Chopped tomatoes, 227g tin
  • Harissa, a small blob
  • Parmigiano-Reggiano, 1 tbsp, grated
  • Balsamic vinegar, 1 tsp
  • Extra virgin olive oil, 1 tsp
  • Salt + pepper


  1. Bring a salted pan of water to a rolling boil and add the pasta.
  2. Take a bowl, add the tomatoes, mackerel, harissa, basil, balsamic vinegar and extra virgin olive oil. Stir well, cover, then throw in the microwave for 2 minutes.
  3. When the pasta is a bit before al dente, drain, chuck the pasta back in the pan then add the sauce.
  4. Reduce the sauce for ~1 minute on a medium heat then add the Parmigiano-Reggiano, a touch of pepper, stir well and enjoy.

Fish and prawn stew

Fish prawn stew

Serve with bread, potatoes or rice.


  • Fresh prawns, 500g, shelled
  • Cod loin, 250g, cut into chunks
  • Fresh lime, 2 juicy, juiced
  • Coriander, small handful, chopped fine
  • Parsley, small handful, chopped fine
  • Large onion, diced
  • Cumin, 1 tsp
  • Paprika, 1 tsp
  • Garlic, 4 cloves, minced
  • Bay leaf, 1
  • Spring onion, 3, chopped
  • Mild chilli powder, 1 tsp
  • Gammon stock, 500ml
  • Large tomatoes, 2, diced
  • Chopped tomatoes, 1 tin
  • Salt + pepper


  1. Shell your prawns and chop the fish into 1 inch cubes (maybe slightly bigger), stick them in the fridge for later.
  2. Add the onion and garlic to a medium-large pan and fry until starting to get soft.
  3. Add the cumin, paprika and chilli powder, fry until the mixture gets a bit tacky.
  4. Add the chopped tomatoes, gammon stock, lime juice, coriander, parsley, spring onion, bay leaf and salt + pepper and give it a good stir.
  5. Let that simmer for about 15/20 minutes, your nose will tell you when it’s done.
  6. Take out the bay leaf!
  7. Blend until smooth. If at this point it looks a bit thick, add some vegetable stock.
  8. Put the the bay leaf back in and bring back to simmer for another 10 minutes.
  9. Add the fish and prawns.
  10. Simmer until the fish and prawns have cooked.

Fabada asturiana


Using the leftovers from last weekend’s roast pork shoulder I cobbled together a tasty fabada asturiana with what I had in the kitchen. It’s a rich, heavy dish — I had it with a couple of boiled potatoes.


  • Leftover pork shoulder, cut into 6 ⨉ 3cm cubes
  • Chorizo, cut into 4 ⨉ 3cm pieces
  • White beans, 400g tin, drained and rinsed
  • Tomatoes, 2, chopped
  • Onion, 1 medium, diced
  • Red onion, ½ medium, diced
  • Garlic, ½ bulb, minced
  • Bay leaf, 1
  • Pimentón, 1 tsp
  • Crushed red pepper, ½ tsp
  • Dried mixed herbs, 1 tsp
  • Vegetable stock, ½ pint
  • White wine, 1 glass
  • Olive oil, a glug
  • Salt + pepper


  1. Take a heavy-lidded casserole pan, heat a glug of olive oil on a low-to-medium heat.
  2. Add the onion, red onion, garlic and sweat until the onion becomes translucent.
  3. Add the tomato, crushed red pepper and dried mixed herbs. Cook until the tomatoes turn soft.
  4. Add the pork, chorizo and the white beans, stir.
  5. Add the white wine and vegetable stock, stir.
  6. Add the pimentón and bay leaf, stir!
  7. Put the lid on and cook on a low heat for ~2 hours, stirring occasionally.
  8. Take the lid off and reduce for ~30 minutes, or until desired consistency.

Pickled ginger

I keep pickled ginger in the fridge at all times — a quick (and lazy) alternative to fresh ginger that I mince before using1. Whenever I’m frying onion and garlic, more often than not, I reach for the pickled ginger.


  • Ginger
  • Vinegar (I use malt vinegar but cider vinegar is also great)


  1. Take a speed peeler and peel the ginger root.
  2. Cut the ginger root in half lengthways, and again into ~1 centimetre thick batons2.
  3. Cut each baton into ~2 millimetre thin slices.
  4. Take a jam jar and pack the ginger slices in tight.
  5. Fill the jam jar to the top with malt vinegar.
  6. Stick in the fridge.

  1. Don’t forget to mince! Nobody wants to find themselves chewing pieces of ginger! 
  2. I don’t mince the ginger before pickling because I suspect it’d go mushy after sitting in vinegar for a while. 

Adapted tomato soup

I adapted1 a recipe for tomato soup. It’s delicious, spiced and freezes well in sandwich bags.


  • Tomatoes, 1.25kg, cored and quartered
  • Garlic, 1 bulb, minced
  • Ginger, 1 inch, peeled and grated (or pickled ginger, 1 tablespoon, minced)
  • Onions, 2 medium, diced
  • Carrots, 2 medium, cubed
  • Celery, 2 ribs, cubed
  • Olive oil, a glug
  • Tomato purée, a good squirt
  • Harissa, a good squirt
  • Sugar, a good pinch
  • Bay leaf, 2
  • Oregano, dried, 1 tablespoon
  • Basil, dried, 1 tablespoon
  • Vegetable stock, 1.2 litres
  • Worcestershire sauce, a few shakes
  • Salt + pepper


  1. Put a large pan on a low heat (it’s best do the entire recipe on a low heat!), add a glug of olive oil, followed by the garlic, ginger and onion and fry until the onion is translucent.
  2. Add the carrot, celery and tomato and cook for ~10 mins or until the vegetables have started to turn.
  3. Add the tomato purée, harissa, bay leaf, basil, oregano and sugar then give the pan a good stir. Put the lid on the pan and cook until the tomatoes start to release their juices, stirring occasionally.
  4. Add the vegetable stock, season with salt and pepper, followed by a few shakes of Worcester sauce and stir well.
  5. Bring to the boil then turn down to simmer with the lid on for ~45 minutes, stirring occasionally.
  6. Remove the bay leaves.
  7. Blend (a hand blender makes this easy) until smooth and taste! If you want to boost the tomato flavour you can add some more tomato purée then blend again to mix.

  1. Fact of the matter is you can make a soup however you like, just taste after blending and adjust as needed. 


Here’s the thing about cooking steak off the grill: it has to be done on a screaming hot, heavy slab of metal. A cast iron skillet is ideal but not necessary. I’d rather use a heavy casserole pan than a dainty skillet.


  • Steak, 1
  • Olive oil, a glug
  • Salt + pepper


  1. Turn your oven up to maximum temperature, place your heavy slab of metal at the top of the oven and leave in for 30 minutes or so.
  2. 15 minutes before cooking remove the steak from the refrigerator, drizzle with a little olive oil and use your hands to ensure the entire steak is coated.
  3. Season every surface of the steak with salt and pepper and leave to sit for 10 minutes.
  4. Carefully remove your screaming hot, heavy slab of metal from the oven and place on the largest gas burner and turn up to maximum heat (also turn the oven off).
  5. Place the steak in the pan then turn on the extractor fan and open doors and windows.
  6. Cooking time depends on the thickness of the steak. For a 1½ inch sirloin I turn every 20 seconds for 2 minutes for a rarer medium. I find turning the steak often develops a better crust than only turning once, but however you do it, your aim is to develop a decent crust on the surface of the steak.
  7. Once done, remove from the pan and leave to rest — usually for as long as you cooked it, or up to 5 minutes.

Sausage casserole


I decided to make (what turned out to be) a delicious sausage casserole — the likes of which I’m unlikely to be able recreate — but I thought I’d jot down the recipe for future reference.


  • Sausages, pork, 8
  • Celery, 3 ribs, chopped into 1cm pieces
  • Carrots, 2 medium, scrubbed, quartered lengthways and cut into 1cm pieces
  • Chestnut mushrooms, 6 large, cut into ⅛ pieces
  • Onion, 1 large, diced
  • Red bell pepper, 1 large, deseeded, chopped into 2cm pieces
  • Garlic, 4 cloves, minced
  • Ginger, 3cm, grated
  • Chopped tomatoes, 400g tin
  • Flat-leaf parsley, small handful, chopped
  • Cumin, ½ tsp
  • Smoked paprika, ½ tsp
  • Vegetable stock, ½ pint
  • Tomato purée, a good squirt
  • Red wine, a glug (if there’s any knocking about)
  • Worcestershire sauce, a glug
  • Thyme, small bunch, tied into a bundle
  • Olive oil
  • Salt + pepper


  1. Take a large skillet, heat a glug of olive oil on a medium heat, brown the sausages then set aside on some kitchen paper.
  2. Take a heavy casserole pan (with a lid!), heat a glug of olive oil on a medium heat.
  3. Add the onion, garlic and ginger followed by salt + pepper and sweat until the onion becomes translucent.
  4. Add the carrot, celery and bell pepper, stir, and cook for ~10 mins until the veg have started to turn.
  5. Add the cumin and smoked paprika followed by a good squirt of tomato purée and stir well. Cook until the spices have gone somewhat tacky — keep stirring frequently so the spices don’t stick or burn.
  6. Add the chopped tomatoes, vegetable stock and Worcestershire sauce, followed by a glug of red wine if you have any knocking about.
  7. Finally add the mushrooms, sausages, bundle of thyme and stir well — I like to cut the sausages in half because it makes it easier to stir.
  8. Put the lid on the casserole pan and cook on a low heat for ~2 hours, stirring occasionally.
  9. Stir in the flat-leaf parsley before serving!

Tuna sandwich


  • Flat leaf parsley, a good pinch-and-a-half, chopped fine
  • Red onion, small, diced fine
  • Dijon mustard, 1 teaspoon
  • Tin of tuna in olive oil, drained
  • Mayonnaise, 2 tablespoons
  • Salt + pepper


  1. Add the red onion, followed by the flat leaf parsley and tuna.
  2. Add the teaspoon of Dijon mustard and stir well with a fork, ensuring the tuna has flaked.
  3. Add a tablespoon of mayonnaise and stir well. Add more mayonnaise until you reach your desired consistency.

Midnight egg curry

For when you want an egg curry at midnight.


  • Eggs, 4, hard boiled, shelled
  • Onion, 1 large, diced
  • Garlic, 4 cloves, minced
  • Ginger, 1 inch, grated
  • Curry leaves, small handful
  • Ground cumin, 1 teaspoon
  • Ground coriander, 1 teaspoon
  • Ground turmeric, 1 teaspoon
  • Garam masala, 1 teaspoon
  • Cinnamon bark, 2 sticks
  • Chopped tomatoes, 1 tin


  1. Take a good-sized pan, add a little olive oil followed by the onion.
  2. Fry on a medium heat until the onion starts to turn translucent.
  3. Add the garlic and ginger and fry for a few minutes.
  4. Add the ground cumin, coriander, turmeric, garam masala and curry leaves and fry until the mixture is of a tacky consistency. Take care not to burn the spices! Add a splash of water if necessary.
  5. Add the tinned tomatoes, followed by a tin of water then give the pan a good stir, dislodging all the spices that may be clinging to the bottom of the pan.
  6. Add the cinnamon sticks and the eggs.
  7. Cook on a low heat with the lid on for 30/40 minutes, stirring occasionally.
  8. Remove the lid and gently reduce until thick, stirring occasionally.

L’Entrecôte-style vinaigrette


  • Dijon mustard, 1 tablespoon
  • Cider vinegar, 1 tablespoon
  • Extra virgin olive oil, 2 tablespoons
  • Salt + pepper


  1. Take a jam jar.
  2. Stick in all the ingredients.
  3. Shake well!

Roast spatchcock chicken

Once you’ve roast a chicken using the spatchcock method you won’t go back: it’s oven space efficient, cooks evenly for juicy meat and yields delicious, crispy skin.


  • Pair of kitchen scissors
  • Chicken, 1.3kg
  • Olive oil, 1 tablespoon
  • Lemon, 1, juiced
  • Salt + pepper
  • Plain flour (or gravy granules)


  1. Preheat oven to 200℃.
  2. Take the chicken, remove the string and spatchcock.
  3. Take the newly-separated backbone, drizzle on a little olive oil then roast on the top shelf of the oven for 20 minutes — the roasted backbone can be used to make delicious gravy!
  4. Take the chicken and rub all over in olive oil and lemon juice, then season with salt + pepper (and anything else you fancy, dried basil and oregano is a favourite).
  5. Place the chicken on a roasting rack in an oven tray on the middle shelf of the oven and roast for for 1 hour (or until the internal temperature reaches 75℃).
  6. Remove the chicken from the oven tin and leave to rest for 10 minutes.
  7. Make gravy by adding the roasted backbone to the oven tray with 300ml of water and a little flour (or gravy granules) and cook over a medium heat, making sure you scrape all the good stuff from the bottom of the oven tin!

Baked potato

This is how I bake a potato.


  • Baking potato, or just a large regular potato
  • Onion powder
  • Garlic powder
  • Dunn’s River All Purpose Seasoning1
  • Olive oil, 1 teaspoon
  • Salt + pepper


  1. Preheat the oven to 180℃.
  2. Take your potato and pierce it all over with a fork, probably half a centimetre deep.
  3. Take a round-bottomed mixing bowl, add the potato then drizzle a conservative amount of olive oil over. Give the potato a toss in the bowl so the potato gets evenly covered.
  4. Dust a liberal amount of onion powder over the potato, give the bowl another toss to cover the potato.
  5. Repeat the above with garlic powder, Dunn’s River All Purpose Seasoning and salt + pepper, ensuring the potato is evenly covered.
  6. Put the seasoned potato on a rack in the middle of the oven (so the heat can get to all of the potato skin for an even crisp) and bake for an hour, turning after 30 minutes.

  1. Dunn’s River All Purpose Seasoning is great! 

Pulled pork

This is great served with flat breads, hummus and pickles.


  • Boneless pork shoulder, 1.3kg
  • Sage, handful, roughly chopped
  • Thyme, half handful, leaves removed from stalks
  • Garlic, 4 large cloves, roughly chopped
  • Pickled ginger, 1 teaspoon, roughly chopped
  • Olive oil, 1½ tablespoon
  • Cider vinegar, 1½ tablespoon
  • Vegetable stock, 300ml (or enough to fill about an inch of an oven tray)
  • Soy sauce, 1 tablespoon
  • Worcestershire sauce, 1 tablespoon
  • Salt + pepper


  1. Take a pestle and mortar, add sage, thyme, garlic, ginger, olive oil, salt + pepper then crush into a paste. Add cider vinegar to loosen the mixture — you don’t want it too runny as it’ll become a menace later on.
  2. Take the pork shoulder, cut off the string, unroll and rub the mixture all over the pork shoulder, making sure the entire cut is covered.
  3. Roll the pork shoulder back up and tie with butchers twine or similar.
  4. Wrap the pork shoulder in cling film (fairly tight) and leave overnight in the fridge.
  5. Preheat the oven to 130℃.
  6. Prepare 300ml of vegetable stock and add soy sauce, Worcestershire sauce and whatever else you fancy (I added a tablespoon of barbecue sauce and a quartered lemon).
  7. Take an oven tray just big enough to hold the pork shoulder and add your vegetable stock mix. There should be be enough to fill about an inch up the oven tray — nothing more.
  8. Take a sheet of baking paper and place over the pork shoulder1. Using hardy catering foil, wrap the top of the oven tray twice ensuring it’s well sealed then place on the middle tray in the oven and cook for 4½ hours.
  9. Take the oven tray out, remove the foil, pour the juices into a jug and set aside.
  10. Return the pork shoulder to the oven at 160℃, uncovered for a further 1 hour or until the rind has crisped up.
  11. Remove the pork shoulder from the oven, separate the crackling (chop and eat immediately!) and leave the shoulder to rest for 30 minutes.
  12. Take a pair of forks and pull the meat apart.
  13. Skim the fat from the jug of delicious juices and pour over the pulled pork, giving it a good mix.

  1. This is to provide a barrier to stop the pork shoulder from sticking to the foil. 
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