BBQ Pork Spare Ribs

Baby Pork Ribs

Serves 2

These ribs are meltingly soft with the meat falling off the bones and packed full of flavour.

2 racks of baby pork ribs, cut into separate ribs
6 tablespoons BBQ sauce
6 tablespoons honey
6 tablespoons cider vinegar
½ tsp ground ginger
¼ tsp cayenne
2 ½ tablespoons dark soy sauce
2 tablespoons tomato ketchup

Bring a large pan of salted water to the boil, add the ribs, cover and simmer for 1 hour. This will render the fat and help to tenderise the ribs.

Mix all of the remaining ingredients together in a bowl. Drain the ribs and add them to the marinade. Stir well to coat them evenly, cover with cling film and marinate for 24 hours in the fridge. During that time stir them from time-to-time to make sure they all get plenty of marinade.

Bake the ribs uncovered in a roasting dish for 30 to 40 minutes, stirring occasionally, until the marinade is well reduced and sticky, and all of the ribs are evenly coated.

Baked Beans

Napolina Five Bean Salad

Serves 4 as a side dish

This is an easy and quick dish to prepare. It’s great as a snack on toast and a brilliant accompaniment to barbequed or grilled meats and poultry or baked pork chops or ribs. It is packed full of flavour and is some 10 times better than any shop-bought baked beans.

One caveat, though. It has a quite musty taste which comes from the smoked paprika. Not everyone likes that – including LW – but I love it and can happily eat mounds of these beans.

This dish is vegetarian and vegan as long as the ketchup is vegan.

2 tablespoons olive oil
2 red onions, peeled and roughly chopped
3 garlic cloves, peeled and roughly chopped
3 tsp smoked paprika
3 x 400g tins of mixed beans, with their water
A large pinch of dried chilli flakes
50g dark brown sugar
125g tomato ketchup
3 tablespoons white wine or cider vinegar

In an oven-proof casserole, heat the oil and cook the onion until softened, approx. 10 minutes. Add the garlic and cook for 1 minute. Add the smoked paprika and stir fry for 30 seconds. Add all of the other ingredients, bring to a boil and then cook in the oven, uncovered, for 30 to 40 minutes or so, by which time the sauce should be sticky.

Corn Chowder

Corn chowder lr

Serves 2

This soup depends on you using a great stock. I make it using my own home-made vegetable stock which is packed full of rich flavour. The result is a soup that is full of natural sweetness.

This soup is vegetarian. If you replace the butter with oil, it will be vegan too.

1 tablespoon butter
1 onion, finely chopped
1 medium potato, peeled and cut into small dice
1 tablespoon flour
750 ml home-made vegetable stock, heated
280g tinned sweetcorn, drained (or use frozen sweetcorn)
½ tsp dried thyme
½ tsp ground black pepper
A large pinch dried chilli flakes
Salt to taste

Melt the butter in a large saucepan, add the onion and sauté for 5 minutes. Add the potatoes and continue to cook until the potatoes have taken on some colour and started to soften, approx. 5 more minutes. Sprinkle in the flour and stir fry for 1 minute.

Gradually add the hot stock, stirring well. Add all of the other ingredients, bring to a gentle simmer and cook, covered for about 30 minutes until the potatoes are soft. Check the seasoning and serve.

Vegetable Stock

Vegetable Stock lr

This recipe will give you a rich and naturally sweet vegetable stock that adds stacks of flavour to sauces, soups and casseroles. It is vegetarian and vegan.

You can cook this stock on the hob or in a slow cooker. I prefer to make it in a slow cooker. Vegetables tend to break down less in a slow cooker than when simmered on a hob, so using a slow cooker gives a clearer stock without compromising on flavour.

I use a 6.5 litre slow cooker. If you are using a different sized cooker, simply adjust the proportions of the recipe.

2 onions, peeled and roughly chopped
3 carrots, peeled and roughly chopped
3 large celery sticks (with tops), roughly chopped
2 leeks, trimmed and roughly chopped
2 largish tomatoes, roughly chopped
3 bay leaves
A pinch of salt
A small pinch of dried chilli flakes
2 tsp black peppercorns
2 ½ litres water

Place all of the ingredients into a slow cooker and cook on low for 8 hours.

Once the cooking time is up, sieve the stock into a clean pan and discard the solids. Boil the stock rapidly until it is reduced to 750 ml. The stock can be used immediately or stored in the fridge or freezer until needed.