Slow cooker pork shoulder
Slow cooking delivers lovely tender meat. Cook this shoulder of pork until it falls apart, shred it, then pile into baguettes or serve alongside veg or salad
Roasted vegetables
Serves 4 as a side
Easy
Prep:
Cook:
Add feta and basil to roasted vegetables for a perfect summer side dish. The trick is to cut all the veg the same size so they cook in the same amount of time
Skip to ingredients
- 3 tbsp olive oil
- 1 auberginecut into chunks
- 2 mixed coloured pepperssuch as orange and red, cut into chunks
- 1 red onioncut into wedges
- 2 courgettescut into chunks
- 4 garlic clovessmashed
- 3 sprigs of thyme
- 200g cherry tomatoes
- handful of basil leaves
- zest of 1 lemon
- 50g fetacrumbled
Nutrition: Per serving
- kcal198
- fat12g
- saturates3g
- carbs12g
- sugars11g
- fibre7g
- protein6g
- salt0.33g
Method
step 1
Heat the oven to 200C/180C Fan/gas 6. Mix the oil with the aubergine, peppers, red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper. Tip into a large roasting tin then roast for 30 mins. Add the tomatoes to the pan and return to the oven for 10 mins.
step 2
Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.
