Pulled Pork in Barbecue Sauce

There aren’t many dishes more moreish than this pulled pork and banging barbecue sauce. It’s a really great family meal and we often have as an alternative to a Sunday roast dinner.

We take out some of the pulled pork to have plain for my eldest daughter who doesn’t like the heat of the barbecue sauce.

There are many variations of side dishes for pulled pork, coriander rice, mash potato, spiced potato wedges and I could go on and on. We had the pulled pork here in a toasted brioche bun with my Healthy Coleslaw and buttered corn on the cob.

The pork does get a little attention with a dry rub and I do like to leave the meat in the rub overnight so the meat is full of flavour. If you are shorter on time or decide in the morning you want that for your evening meal, try to allow for at least an hour in the dry rub. I’ve done this before and it still makes my mouth water. I’ve also been told pulled pork is wonderful in a slow cooker but I’ve yet to try it that way.

The barbecue sauce is hot, sweet and sticky - everything a barbecue sauce should be. I blend it but you can leave it chunky too, it’s fab both ways.

The below was with a 1.5kg shoulder of pork and makes enough for 6-8 portions for a family of four so we have it two days running. 

Pulled Pork and Barbecue Sauce

Here’s how;

The dry rub;

• 1 tbsp mustard powder
• 1.5 tbsp paprika
• 2 tbsp salt
• 2 tbsp black pepper
• 2 tbsp brown sugar
• 1 tsp cumin
• 1 tsp cinnamon

• 1.5kg shoulder pork

The barbecue sauce:

• Drizzle of olive oil
• 1 white onion
• 2 garlic cloves
• 1 red chilli
• 1 tin tomatoes
• 1 tsp balsamic vinegar
• 2 tbsp soy sauce
• 2 tbsp honey
• 2 tbsp chipotle paste
• Salt
• Pepper

Firstly in a bowl combine the dry rub ingredients. Add the pork to the bowl and use your hands to get the seasoning all over the edges of the pork and into any crevices where flesh or skin is. Then wash your hands and cover the bowl with clingfilm and place into the fridge overnight - or for as long as you are able.

Once ready to cook the meat, place the oven onto a low heat of 160 and place the pork into a baking tray or tin. Cover loosely all over with tin foil and place onto a middle shelf for 4 hours. Don’t use you best ceramic dish as this will get charred and messy.

For the barbecue sauce simple drizzle the olive oil into a saucepan and place on a low heat.

Peel and roughly chop the onion and garlic and add to the pan.

Slice the chilli (keeping the seeds) and place into the pan too.

Once this mixtuew has softened down a little add the tin of tomatoes, the chipotle paste, balsamic vinegar, honey and soy sauce. Season generously and stir and leave to cook for twenty to thirty minutes.

The barbecue sauce during cooking

Remove from the heat and allow to cool right down. Once cool blitz or blend - I use a Nutribullet so always allow it to cool right down.

When the meat has cooked for the full four hours, it should be super tender and easy to ‘pull’. To test, simply poke at it a bit with a fork and see if it is easy to shred. If not, return to the oven with the foil for a little longer.

Once the pork is out of the oven place onto a plate and allow to rest for twenty to thirty minutes.

Once resting time is up, any liquid that has escaped the pork, carefully place into the barbecue sauce, and pop the sauce back on a low simmer to warm through.

On a large chopping board, pull the pork by using two forks to shred the entire piece. 

Pulled pork

Once shredded, retain any you don’t want in the sauce then place the rest of the pulled pork into the barbecue sauce and stir through to ensure all of the meat is well coated. 

Pulled pork in barbecue sauce

Allow the pork to warm right through before serving with your choice of accompaniments. Enjoy!

Healthy Coleslaw

This is a great side dish for any table and can be served alongside meats, sandwich platters, BBQ and a variety of other salads.

It's pretty guilt-free too - made with Fat Free Greek Yoghurt instead of mayonnaise but pepped up with English mustard and white wine vinegar, so it still has plenty of flavour.

Rather than faffing around with graters too - I prefer a much chunkier texture so cut everything by hand.

The below serves four people and each portion comes in at around 50 calories.

Healthy Slaw

Here's how:

• 2 large carrots
• 1/4 red cabbage
• 4 spring onions
• 3-4 tbsp Fat Free Greek Yoghurt (I use Lidl's Milbonna)
• 1 tsp English mustard (I use Colman's)
• 1 tsp white wine vinegar (I use Aspall)
• Salt and pepper to taste

Firstly peel the carrots and take off the ends, and then cut into two or three lengths. Then with each piece, slice it into lengths, and then finely slice into long rectangular pieces then place into a mixing or salad bowl.

Now remove the outer leaves of the cabbage, and cut off a quarter of it - or a half if it's a particularly small red cabbage. Slice into similarly sized pieces as the carrot.

Prepare the spring into the same sized long slithers and add all to the bowl.

Now add the yoghurt - try 3 tablespoons to start, and then when you've added everything else and mixed well check if you are happy with the consistency - if not add one more.

Add the English mustard and white wine vinegar and then season to your taste. I like to add a pinch of salt and go generous with the black pepper.

Mix really well and serve with your choice of accompaniments. 

Curried Lentil Soup

This warming, comforting soup is the perfect pick-me-up when returning from work on a cold day.

It’s vegetarian and vegan friendly too so good if you are practising Meat Free Monday.

It relies on things you would mostly find in the stock cupboard too - so can be made at the last minute at very little cost, win, win.

The gentle spicing makes this almost a liquid curry soup and it’s great for warming you right through.

Curried Lentil Soup

The below serves four.

Here's how:
200g red split lentils
1 onion
2cm piece of ginger, peeled
1 large garlic clove
2 carrots
1.5 pints vegetable stock
1 drizzle olive oil or a Fry Light Spray
1 tsp medium curry powder
1/2 tsp cinnamon
1 tsp turmeric
1 tsp garam masala

Firstly drizzle the oil into a saucepan and place on a low heat.

Peel and roughly chop the onion and place in the pan.

Peel and mince or roughly chop the garlic and do the same with the ginger add to the pan.

Now allow these to soften a little before going in with the curry powder, cinnamon, turmeric and garam masala.

While these soften a little, rinse the lentils through with a sieve until the waters run clear.

Now place these into the pan and use a wooden spoon or spatula to move around a little and get a good coating of the spiced garlic, onion and ginger base.

Now pour over the soup and allow to slowly simmer for around 25 minutes or until the lentils are cooked through.

Remove from the heat and once cooled a little, blitz. I use a Nutribullet so I allow the soup to cool right down.

Once blended return to the pan and bring back to the heat and once warmed through dish up. Enjoy with crusty bread or naan.

Here are a few other vegetarian friendly soup recipes you might like:

Restorative Green Soup

Thai Sweet Potato Soup

Roasted Tomato & Basil Soup

Red Pepper Soup

Curried Parsnip and Spinach Soup

Leek, Potato and Cauliflower Soup

The Museum of Childhood - Chinese New Year 2019

Last month marked Chinese New Year – The year of the Pig, and as my Grandad hailed from Hong Kong, we are always keen to encourage the girls to embrace their heritage, so my Mum and I took them to The Museum of Childhood in Bethnal Green.

As a celebration the museum had teamed up with Mothers Bridge of Love Charity and the Chinese Association of Tower Hamlets to put on a free celebratory day with lots of fun activities taking place throughout the day on the ground floor of the museum.

With mandatory Lion dancing, martial arts and tai chi performances as well as a number of arts and crafts activities available as well as the usual attractions of the museum, it made for a really great couple of hours out with the girls, on a particularly mild February Saturday.

The girls particularly enjoyed the arts and crafts area which included making their own red envelope for ‘lucky money’ and colouring in masks with lots of other children from the area. 

Chinese masks at The Museum of Childhood

There was a stall at the entrance to the museum selling various nik naks such as dragons on a stick and some slightly more expensive items – these cost £1 each so didn’t break the bank.

Bridget's £1 dragon from The Museum of Childhood

Bridget was enthralled by the various folk dancing shows and both the girls loved the dragon dancing too.

Unfortunately, as there was a massive queue to get in we missed out on the fan dance which was participatory for the children, so that was a shame, but it was lovely to see so many people engaged by the event. We queued for about 20-25 minutes.

If you haven’t visited the Museum of Childhood with your children, it is a must visit place in London for a variety of reasons.

Aside from the fact there are lots of things to do for the children, it will also be a walk down memory lane for you too. I absolutely adore the historical side to the museum and seeing not just toys, games and the like from my era of growing up in the eighties and nineties, but from my Mum and Dad’s in the sixties and even my Nan’s in the forties. It’s fascinating and the children stay engaged as it is all toy related. 

Bridget and Beatrice finding the Chinese toys at The Museum of Childhood

Who else remembers that Teapot House from the 1980's? (The Museum of Childhood)

And it's not just displays of old toys either, there are things like historical prams, highchairs and baby related products too, as well as children’s clothing through the ages, which ticked the box for my Mum and made her incredibly nostalgic. 

The girls loved the doll's houses and dressing up in historical attire although unfortunately the lady who was organising this, was so bombarded we didn't get the chance to find out from which era the outfits came from. 

Fancy dress at The Museum of Childhood

Beatrice has recently become interested in Sylvanian Families and they were a big hit at Christmas and her birthday so imagine her delight at seeing a range of them on display.

Beatrice admiring the Sylvanian Families at The Museum of Childhood

The arts and crafts area is a mainstay for the museum too, which is a good little interactive activity to keep the children occupied – I had to drag mine away, despite it being packed, as they can never get enough of colouring in and the like, even though they do it daily at home!

There is a Lego and Duplo play station for children too and the Pirate play area is just fab. As well as a variety of pirate’s hats and accessories to try out, there is also an excellent pirate ship, treasure chest to explore and a few learning Q&A type areas for slightly older children. Once again, I had to drag my children away. 

Pirate Bridget at The Museum of Childhood

Beatrice steering the pirate ship at The Museum of Childhood

My treasures finding treasure at The Museum of Childhood

Bridget on the pirate ship at The Museum of Childhood

We ended our Chinese New Year day out with dim sum in Gerrard Street, Chinatown and enjoyed some more dragon dancing as well as the fabulous and pretty lanterns that adorn the area every year for Chinese New Year. 

Me with the girls at Gerrard Street, Chinatown for Chinese New Year, 2019

My Mum with the girls at Gerrard Street, Chinatown

Bridget with the Lion dancer at Gerrard St, Chinatown

The Museum of Childhood is a great museum and one I’ve enjoyed since my own childhood. It’s perfect for a family day out on either a dry or a rainy day, and if you visit on a bright day and it doesn’t take up too many hours – you’re not far from wonderful Victoria Park which is, in my opinion one of the best parks in London for small children.

Entrance to the museum is free, but works on a donation basis, and they do a variety of groups for storytelling during the week and even at the weekend which are also free. This was our first visit with both of the girls; and I’ll be sure to return soon.

Chicken Souvlaki

Greek food is without a doubt my favourite and I’ve made a variation of souvlaki for more than ten years; adapting and tweaking along the way.

Happily, my children and Glen also love Greek food and chicken or pork souvlaki with couscous, Greek Salad, pitta and tzatziki have become a favourite weekend meal.

My souvlaki game went up a notch when I discovered and begun incorporating the ‘ladolemono’ – which essentially means brushing the cooked meat with a simple lemon and olive oil dressing before serving, which is frankly a game-changer.

When you marinate the meat, try to do so for at least a couple of hours, or overnight if you can, it does make a difference.

You can cook souvlaki on the BBQ – but at this time of the year, I cook them under a grill. The below serves four people. 

Chicken Souvlaki

Here’s how:

600g chicken breast
1 lemon juice and thrown in the body
7 cloves garlic
1.5 tbsp oregano
½ tsp paprika
½ tsp cinnamon
½ tbsp. rosemary
Salt & pepper
250ml glass dry white wine
250ml olive oil
For the ladolemono
1 tbsp extra virgin olive oil
Juice of half a lemon
Pinch of sea salt

Peel the garlic cloves, cut them in half and then place into a bowl for the marinade with the olive oil, white wine and the lemon juice. Pop the two halves of the lemon into the bag too.

Now cut the chicken into pieces – as equal as you can get them and throw into the bowl.

Now add the oregano, cinnamon, paprika and rosemary and then season generously with salt and black pepper.

Use a spoon or your hands to move the chicken all around and ensure it all gets a good coating. Now cover with clingfilm and place into the fridge.

If using wooden skewers, ensure to stand them in water so they are fully immersed for a good hour before cooking.

When ready to cook, remove the chicken in the marinade from the fridge, and place each piece of chicken onto the skewers, pack them quite close together.

Place the chicken skewers under a hot grill and cook for about 4-5 minutes, and then carefully turn them around and cook the other side for 4-5 minutes, or until cooked through.

While the chicken is cooking, make up the ladolemono – just combine the olive oil and the lemon juice in a small bowl or cup and add a pinch of salt.

Once the chicken is cooked and out of the grill, give it a brush of the ladolemono – using a pastry brush, on both sides before serving. Enjoy!

Here are a few other Greek recipes I’ve shared on here that you might like to try;

Pastitsio – the Greek Lasagna
Moussaka
Briam
Greek Chicken Traybake
Gemistes – Greek Stuffed Tomatoes
Prawn Saganaki
Feta and Spinach Open Tart
Greek Chicken One Pot

Apple and Blackberry Pie

As it’s British Pie Week and I’ve already shared a savoury pie recipe this week – my Chicken, Bacon and Vegetable Pie, I thought it only fair to share this delicious Apple and Blackberry Pie for something sweet, yet tart.

This is a pot pie, in that it just uses a puff pastry lid, but as it’s all cooked in the same pan, it’s minimal effort required which it makes it perfect for throwing together when you have a busy family life like we do. Again, I make no apologies for using shop bought puff pastry – but sweet shortcrust would work beautifully here too.

We love it with lashings of custard or ice cream and it’s very popular with both Bridget and Beatrice – but then I’ve yet to find the pudding they don’t enjoy. 

Apple and Blackberry Pie

Here’s how:

• 3 Bramley apples
• Punnet of blackberries
• Juice of 1 whole lemon
• 75g caster sugar
• 1 tsp vanilla extract
• 1 tbsp butter
• 1 egg
• 1 sheet ready-made Puff Pastry – I used the Lidl one here

Firstly pre-heat the oven to 180⁰.

I use a cast iron dish which can be used on the hob and in the oven for simplicity and less faff, so begin by melting the butter in this dish on a low heat on the hob.

Whilst the butter is melting, peel the apples and chop and throw into the pan with the washed blackberries.

Squeeze over the lemon juice, and the vanilla and add all but 1 tablespoon of the sugar to the pan. 

Apple and Blackberry Pie

Use a wooden spoon to gently move things around and allow to cook for 5-10 minutes until you can see the fruit has begun to soften, and the apple has taken on the colour of the blackberries.

Remove from the pan and set aside for a minute.

Now gently place the pastry over the dish, crimping as you go, and then trimming away the excess. This pie for me is always quite rustic, so I don’t spend too much time on the crimping but if you are interested in different ways to do that BBC Good Food has a good section and there are tons of tutorials on Youtube too.

Make a couple of small incisions in the pastry, to allow the steam to escape during cooking.

Now beat the egg in a small bowl or cup and then coat the pastry all over with a brush.

Finally scatter over the remaining caster sugar and then place into the oven for 25 minutes or until golden brown. 

Apple and Blackberry Pie

Serve with your choice of custard, ice cream or lashings of cream – enjoy!

When they come into season, gooseberries are fantastic in a pie and one of my earlier posts back in 2011 was for this Sweet Gooseberry Pie - I still use this recipe today. 

Chicken, Bacon and Vegetable Pie

In honour of British Pie Week I wanted to share a favourite pie recipe from our family that usually makes the most of the leftover roast chicken from a Sunday dinner.

You can use any vegetable you like – I’ve used leeks, peas and carrots here, but I’ve thrown in sweetcorn, broccoli and cauliflower before now and they all work well. 

Using up leftover meat is a win, win, as it makes it a speedier dinner whilst avoiding food waste. I have no shame in ALWAYS buying shop bought pastry - I sadly don't have a Kitchenaid or otherwise, nor the time to knock it up by hand. 

The gravy is a rich and unctuous one with a hint of creaminess from milk, but mostly made with chicken stock, so you needn't feel too guilty. 

Serve with a heap of vegetables, and your choice of buttery mash potato or chips – don’t go all healthy, if you’re having pie, you may as well go the whole hog. 

Chicken, Bacon and Vegetable Pie

Here’s how:

• 250-300g cooked chicken,
• 3 rashers smoked bacon
• 2 tbsp butter
• 2 tbsp flour
• 100ml milk
• 300ml chicken stock 
• 2 leeks
• 1 large carrot
• 1 cup peas
• 1 tsp mustard powder
• Freshly ground nutmeg
• 1 tsp dried thyme
• Black pepper & Sea salt
• 1 sheet ready prepared shortcrust pastry (Jus Rol or a supermarket brand is fine)
• 1 sheet ready prepared puff pastry
• 1 egg

Firstly pre-heat the oven to 180◦.

Roughly chop the chicken and set aside for now.

Slice the leeks, and peel and dice the carrot and set aside with the peas.

Now chop the bacon into small pieces and add to a pan to fry in their own fat. If not enough fat is present, add a little of the butter.

While the bacon is cooking make up your chicken stock (unless you are using fresh – in which case remove it from the fridge), and measure out the milk.

Grab a whisk so you have it ready for making the sauce.

Once the bacon is cooked off, use a slotted spoon to remove it and place into a bowl for now.

Add the leeks to the pan and allow to soften well – cook for a good 4-5 minutes until soft.

Now add the carrots and allow to cook for a further minute. Using the slotted spoon again, remove the vegetables from the pan and place into the bowl with the bacon.

Add the remaining butter to the pan, which as it’s hot should melt pretty quickly. Add the flour to make a roux and immediately begin whisking to prevent a lumpy sauce.

Once it resembles a thick paste, then firstly add the milk a little at a time, whisking constantly until the paste takes on the liquid and it becomes one.

Once all of the milk has been added, do the same with the stock, whisking all the time.

Now add the mustard powder, and season, still whisking as you go. Go gentle on the salt as bacon and the stock will have salt, but be generous with the black pepper to flavour.

Grate over some nutmeg to taste – I like a lot.

Now use a wooden spoon to continue stirring and allow the sauce to cook out for five minutes or until it has become thick and glossy.

Once the sauce has achieved the required consistency, return the bacon, leeks and carrots to the pan, with the peas and the chicken and stir well to coat everything. Now add the dried thyme and after a couple of minutes, taste to judge if you need any further seasoning.

Once happy allow to cook for a further few minutes, then remove from the heat.

Now generously grease the pie dish all over and simply lay the shortcrust pastry down pressing into the folds of the dish so it hangs over.

Spoon in the pie filling into the centre and evenly distribute in the pie plate. 

Beat the egg and use a pastry brush to coat all around the edge of the pie crust.

Now simply place the puff pastry sheet over the top of the shortcrust pastry – it will overlap quite a bit. Now use your thumb and press down on the pastry edge to crimp, placing a thumb mark down all the way round, one after the other. 

Chicken, Bacon and Vegetable Pie

Once crimped, then carefully trim away the excess pastry. If you’re feeling creative, you can roll this back out and cut into a pretty shape or the words Pie.

Brush all over with the egg wash and make a couple of small incisions in the pastry – ensuring you cut right through, to make sure the steam can escape and doesn’t leave you with soggy pastry.

Place into the oven and bake for 25-30 minutes or until the pastry is well risen and golden brown.

Remove from the oven and serve with your choice of accompaniments. Enjoy!

Chicken, Bacon and Vegetable Pie

Here are a few more of our family's favourite pie recipes;

Beef and Lentil Filo Pie

Chicken and Mushroom Pot Pie

Squash and Goat's Cheese Pie

Steak and Ale Pot Pie

Cheese and Vegetable Pie