Sorry thereistheball went out shopping but pork recipe is:
(for6)
olive oil
pork shoulder diced - 1kg
onion - large, sliced
garlic - 2 cloves
sherry vinegar - 3 tbsps (I used red wine vinegar as was what I had).
Chorizo - 250g diced
fennel seeds - 1 tsp crushed
Chopped tomatoes - 1 x 400g tin (though I reckon you need double that)
tomato puree - 1 tbsp
white bread - 2 slices, couple of days past best
lemon - 1 grated zest
parsley - small bunch finely chopped.
Oven on 160 - cooks for about 3 hrs
Seal pork with 1 tbsp oil then remove from pan.
Put in onion and garlic and cook till softened. Add vinegar and bubble for 2 mins.
Add chorizo and cook until starts releasing oil. Add fennel seeds and cook for 1 minute.
Add pork back and put ion chopped tomatoes, puree and water to half way up meat.
Cover and cook in oven for 2 hours. Then remove lid and cook for further 30 mins.
Make lemon topping by blitzing bread into crumbs. Stir fry them with 2 tbsp of oil till golden. Mix with lemon zest and parsley and sprinkle on top.
I added a red pepper to mine to bulk up the veg. And it is drying out at mo so may add a glass of red wine.
It'll be on the goodfood website from next month.