Thai Sticky Chicken & Ribs

Marinate this Thai street food favourite the night before for maximum flavour

• Cooking Time Prep 30 mins
  Cook 1 hr, 30 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  533

• Protein

  35g

• Carbs

  39g

• Fat

  27g

• Saturates

  9g

• Fibre

  0g

• Sugar

  38g

• Salt

  3.33g

Ingredients

• 3 small green chillies, chopped
• small bunch coriander with stems, stems chopped and leaves used for the dipping sauce
• 3 garlic cloves, chopped
• 3cm/1 ¼ inch piece ginger, chopped
• 1 tsp ground turmeric
• 2 tbsp soy sauce
• 4 tbsp fish sauce
• 8 tbsp palm or soft brown sugar
• 2 tbsp clear honey
• 4 chicken thighs, skin on
• 2 slabs pork loin ribs, about 1kg/2lb 4oz
• steamed rice, to serve
• Chilli-lime sauce
• 200g caster sugar
• 1 garlic clove, finely sliced
• 3 tbsp white vinegar (rice or wine)
• juice 1 lime
• 1 tbsp fish sauce
• 1 red bird's-eye chilli, finely sliced
• handful coriander leaves (from coriander in the marinade), chopped

Directions

1. To make the marinade, put the chillies, coriander stalks, garlic, ginger, turmeric, soy sauce, fish sauce, sugar and honey in a food processor. Whizz to a rough paste. Cut each chicken thigh into 2 pieces down the side of bone (so one side keeps the bone). Put all the chicken and ribs in a ceramic dish or suitable plastic container and pour over the marinade. Turn the meat over so it is coated, cover and put it in the fridge until needed (up to 24 hrs).
2. Make the sauce. Put the sugar in a pan with 250ml water, bring to the boil, simmer for a few mins to make a sugar syrup, then stir in garlic, vinegar, lime juice, fish sauce and chilli. Cool, then stir in coriander. Will keep for 24 hrs in the fridge.
3. Heat oven to 160C/140C fan/gas 3. Lift the ribs into a baking dish, cover with foil and put in the oven for 1 hr. Add the chicken pieces around the ribs, turn up the oven to 200C/180C fan/gas 6 and cook, uncovered, for 20 mins or so until the chicken is cooked through. By now the surface of the ribs and chicken should be quite brown and the marinade slightly sticky; if it isn't, put the lot under the grill-but keep an eye on it.
4. Cut the ribs into sections and pile onto a platter with the chicken, drizzle over some sauce and serve the rest alongside with the salad and some steamed rice.

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Sweet Chilli Dogs

Only five ingredients are needed for these low calorie, spicy hot dogs made from pork sausages and caramelised onion

• Cooking Time Prep 10 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  331

• Protein

  12g

• Carbs

  35g

• Fat

  16g

• Saturates

  5g

• Fibre

  3g

• Sugar

  9g

• Salt

  2.9g

Ingredients

• 4 fat sausages (sweet chilli if you can get them)
• 2 onions, red, white or one of each
• 4 tbsp sweet chilli sauce
• 2 tbsp tomato purée
• 4 hot dog buns

Directions

1. Heat oven to 220C/200C fan/gas 7. Spread the sausages in a roasting tin and cook for 20-25 mins, turning, until golden and cooked through.
2. Meanwhile, fry the onions in a splash of oil over a high heat until almost softened and browning. Stir in the sweet chilli sauce and tomato purée with some seasoning, and cook for 1 min more.
3. Split the hot dog buns, add a spoonful of the sweet chilli onions, top with a sausage, then a spoonful more onions.

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Pork Chop Melts

Succulent, grilled pork chops with rich, creamy, melted blue cheese - ready in less than 30 minutes

• Cooking Time Ready in 20-30 minutes
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  467

• Protein

  35g

• Carbs

  7g

• Fat

  34g

• Saturates

  15g

• Fibre

  0g

• Sugar

  5g

• Salt

  0.82g

Ingredients

• 4 pork chops, about 175g/6oz each
• 100-140g Stilton or other blue cheese such as bleu d'Auvergne or Danish Blue
• 4 rounded tbsp apple sauce
• mashed potato and green veg, to serve

Directions

1. Turn on the grill. Season the chops on both sides with a good sprinkling of salt and pepper. Grill under a moderate heat for 12-16 minutes, turning once, until just cooked.
2. Add the topping. Thinly slice the cheese (don't worry if it breaks up a bit). Spoon the apple sauce over the chops and top each one with a couple of slices of cheese. Slide back under the grill for 2-3 minutes until the cheese is melted and tinged brown. Serve with mashed potatoes and a green veg such as leeks or broccoli, and with any melted cheesy bits from the bottom of the pan.

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Pork Lemon & Potato Kebabs

Perfect for the BBQ, pork, lemon and potato kebabs

• Cooking Time Cook 35 mins - 45 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  360

• Protein

  39g

• Carbs

  17g

• Fat

  16g

• Saturates

  3g

• Fibre

  1g

• Sugar

  0g

• Salt

  0.55g

Ingredients

• 16 baby new potatoes
• 700g pork tenderloins (you'll find this in most supermarkets)
• lemon wedges, to serve
• For the lemon marinade
• 2 tbsp chopped fresh rosemary leaves, or 2 tsp dried
• 3 tbsp olive oil
• ½ lemon, juice only
• oil, for spraying or brushing

Directions

1. Cook the potatoes in boiling salted water for 10-12 minutes until barely tender. Drain well. Trim the pork of any excess fat and cut the meat into 3cm cubes. Thread the pork alternately with the potatoes on to 8 skewers.
2. First get the barbecue going or put the grill on to heat up. Mix the chopped rosemary, olive oil and lemon juice together and season with salt and pepper.
3. Brush the marinade over the pork and potatoes. Barbecue or grill for 14 minutes, turning once and brushing again halfway through cooking. Serve with lemon wedges.

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Maple-Glazed Hot Dogs With Mustardy Onions

Treat yourself to a homemade TV dinner of sticky sausages topped with fried onions

• Cooking Time Prep 5 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  498

• Protein

  21g

• Carbs

  43g

• Fat

  28g

• Saturates

  8g

• Fibre

  2g

• Sugar

  12g

• Salt

  2.37g

Ingredients

• 8 good-quality pork sausages
• 2 tbsp sunflower oil
• 2 onions, thinly sliced
• 1 tsp yellow or black mustard seeds
• 2 tbsp maple syrup
• 4 part-baked mini baguettes (or cut a French stick into 4 pieces)
• 1 tbsp Dijon mustard
• large pinch brown or muscovado sugar
• 2 tsp wine or cider vinegar

Directions

1. Heat oven to 200C/180C fan/gas 6. Place the sausages in a non-stick baking tray and roast for 20 mins. Meanwhile, heat the oil in a frying pan and cook the onions and mustard seeds together for 10-15 mins until softened and golden.
2. Remove the sausages and brush with maple syrup. Pop the baguettes onto the same baking tray. Increase the oven to 220C/200C fan/gas 7 and return the tray for 5-8 mins until the sausages are dark, shiny and cooked through. Stir the mustard, sugar and vinegar into the onions until the sugar has melted. Cut the baguettes open across the top and put 2 sausages into each. Spoon over the mustardy onions and serve.

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Chinese Pork Ribs

A superquick family favourite - fab for barbeques

• Cooking Time Prep 5 mins
  Cook 35 mins
• Skill Level Moderately easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  458

• Protein

  44g

• Carbs

  4g

• Fat

  30g

• Saturates

  11g

• Fibre

  0g

• Sugar

  4g

• Salt

  1.27g

Ingredients

• 12 meaty pork ribs
• 100ml hoisin sauce
• 2 tbsp soy sauce
• 1 tbsp clear honey
• 1 tbsp vinegar (you can use cider, malt or wine)
• 1 tsp Chinese five-spice powder

Directions

1. Put the ribs in a large pan and cover with water. Bring to the boil and simmer for 15 mins. Meanwhile, pour the hoisin sauce in a jug and stir in the soy sauce, honey, vinegar and five-spice.
2. Drain the ribs very well, then brush with the glaze-if barbecuing, chill, cover and keep in the fridge for later.
3. Heat the grill to high, if using. Grill or barbecue for 15-20 mins, turning from time to time until shiny and slightly charred in places. Serve hot.

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Sticky Sausage Wraps

Turn an ordinary banger into something special

• Cooking Time Cook 30 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  474

• Protein

  19g

• Carbs

  49g

• Fat

  24g

• Saturates

  8g

• Fibre

  1g

• Sugar

  22g

• Salt

  3.36g

Ingredients

• 2 tbsp French's (American) mustard
• 2 tbsp tomato ketchup
• 8 tbsp light muscovado sugar
• 12 good quality sausages
• packet wheat flour tortillas
• 4 baby gem lettuces
• sweetcorn relish, to serve

Directions

1. Combine the mustard, ketchup and sugar. Preheat the barbecue. Toss the sausages on and sizzle for about 15 minutes, or until they are crispy, but not quite cooked through. Brush the sticky sauce all over the sausages and cook them for another 5 minutes, basting regularly.
2. Heat the tortillas on the barbecue for 30 seconds each side. Roll the sticky sausages in the wraps, along with some baby gem leaves. Finish with a dollop of corn relish.

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Mustard & Rosemary Pork Chops

Succulent pork chops in 15 minutes

• Cooking Time Prep 5 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  506

• Protein

  42g

• Carbs

  2g

• Fat

  37g

• Saturates

  12g

• Fibre

  1g

• Sugar

  0g

• Salt

  1.07g

Ingredients

• 2 tbsp mild mustard, preferably German, but French is fine
• 3 tbsp olive oil
• fat garlic clove, thinly sliced
• 2 sprigs rosemary, leaves stripped
• 1 tbsp sherry or balsamic vinegar
• 4 pork shoulder or spare rib chops, about 200g/8oz each

Directions

1. Mix together the mustard, oil, garlic, rosemary leaves, vinegar and a little black pepper. Tip into a large food bag then add the pork chops. Rub together, seal and marinate for 3 hrs.
2. Drain the chops of their marinade. This can then be squeezed out of the bag and mixed with a little cold water until runny. To cook on a griddle: heat the griddle pan until a good heat rises and cook for 10 mins, turning once or twice. As they cook, brush occasionally with the marinade juices. Remove from the heat and season with salt. To help the meat relax a little, leave it loosely covered in foil for about 10 mins.

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Pork & Peach Kebabs With Little Gem Salad

Great on the BBQ, but equally delicious on the grill - luckily!

• Cooking Time Prep 15 mins
  Cook 10 hrs, 12 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  257

• Protein

  29g

• Carbs

  11g

• Fat

  11g

• Saturates

  2g

• Fibre

  2g

• Sugar

  11g

• Salt

  0.58g

Ingredients

• 500g lean pork fillet, trimmed of any fat
• 2 peaches
• 1 lemon
• 2 tbsp clear honey
• 2 Little Gem lettuces
• 100g bag watercress
• 2 tbsp olive oil
• 1 tsp Dijon mustard

Directions

1. Soak eight wooden skewers in cold water for at least 5 mins. Cut the pork into large cubes. Halve and stone the peaches, then cut into chunks. Grate the zest from half the lemon and squeeze out the juice. Reserve 1 tbsp of the juice, then mix the remainder with the zest and honey. Alternately thread the pork and peach slices onto the skewers. Brush all over with the honey and lemon mix, then grill or barbecue for 10-12 mins, turning regularly, until cooked.
2. Separate the lettuce leaves and mix with the watercress. Whisk the reserved lemon juice with the olive oil, mustard and a little seasoning. Toss with the salad leaves and serve with the kebabs.

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Provencal Pork Skewers

Don't let the rain get you down, get the griddle pan out and do an indoor BBQ with these fun kebabs

• Cooking Time Prep 10 mins
  Cook 8 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  220

• Protein

  38g

• Carbs

  3g

• Fat

  6g

• Saturates

  0g

• Fibre

  2g

• Sugar

  2g

• Salt

  0.2g

Ingredients

• 600g pork fillets
• bunch spring onions
• 2 tsp dried herbes de Provence
• zest and juice 1 lemon
• 1 tbsp clear honey
• 1 tbsp olive oil

Directions

1. Cut the pork into bite-size chunks and cut the spring onions into 3cm lengths. In a bowl mix together the herbs, lemon zest and juice, honey, oil and a little seasoning. Add the pork and onions and stir well to coat all the pieces of meat evenly.
2. Thread the meat and onion alternately onto 4 or 8 skewers. Heat barbecue, griddle pan or grill until hot. Cook the skewers for 6-8 mins, turning occasionally, until browned.

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