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31/07/2026

Sticky BBQ Pork Ribs

Ingredients

Ribs
• 2kg pork ribs (15–20 ribs or 3–4 racks)
• 2 tbsp soft brown sugar
• 1 tsp black pepper
• 1 tsp ground cumin
• 2 tsp paprika
• 2 tsp smoked paprika
• 2 tsp onion powder
• 4 garlic cloves, crushed (or 2 tsp garlic powder)
• 2 tsp English mustard or mustard powder
• 2 tsp flaky sea salt

To cook
• 1 onion, sliced
• 6 garlic cloves, crushed
• 250ml cloudy apple juice
• 500ml dry cider (or extra apple juice)
• 1 tbsp Dijon mustard
• 2 tbsp Worcestershire sauce
• Thyme or rosemary

BBQ Sauce
• 200ml ketchup
• 75ml apple juice
• 50ml apple cider vinegar
• 75g dark brown sugar
• 3 tbsp honey
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• ½ tsp chipotle flakes (optional)
• 1–2 garlic cloves, crushed
• About 300ml cooking juices

Method

Rub the ribs all over with the spice mix and marinate for 30 minutes to 48 hours.

Scatter over the onion, garlic and herbs. Mix together the apple juice, cider, Dijon and Worcestershire sauce and pour over. Cover tightly with baking parchment and foil.

Cook at 150°C (130°C fan) for 2½–3 hours until tender but still holding to the bone.

Meanwhile, combine all the BBQ sauce ingredients with about 300ml of the cooking juices. Simmer for 15–20 minutes until thick and glossy.

Brush the ribs generously with the sauce, reserving a little for serving. At this stage they can be chilled for up to 3 days or frozen.

Finish on a medium-high BBQ or under a hot grill for 2–5 minutes per side, brushing with more sauce as you turn, until sticky, caramelised and lightly charred.

Serve with a fresh, zingy slaw and enjoy!

Spaghetti or Tagliatelle (as I’ve used) alla Nerano is one of those simple dishes where the quality of the ingredients a...
24/07/2026

Spaghetti or Tagliatelle (as I’ve used) alla Nerano is one of those simple dishes where the quality of the ingredients and technique make all the difference. It’s creamy without cream; the silky sauce comes from the starch in the pasta water emulsifying with cheese and butter.

Spaghetti or Tagliatelle Nerano (for 2)

Ingredients
• 200g good tagliatelle or spaghetti
• 300-400g courgettes, sliced thinly
• 250ml extra virgin olive oil (for shallow frying)
• 30g unsalted butter
• 100g Provolone del Monaco DOP, finely grated (or aged provolone or pecorino)
• 20g Parmesan, finely grated
• 2 cloves garlic, lightly smashed
• Small handful fresh basil
• Good quality sea salt
• Freshly ground black pepper

Method

1. Slice the courgettes into 2–3mm rounds.
2. In a deep frying pan or wok, heat the olive oil (or you could use vegetable/sunflower oil). Fry the courgettes in batches until lightly golden (don’t let them become deeply browned). Drain on kitchen paper and season lightly with salt.
3. Ideally, and purists would say this is a crucial step: once cooled, leave the courgettes to rest for at least 1-2 hours, ideally 4–6 hours or even overnight in the fridge. This allows them to soften and develop their sweet, almost buttery flavour.
4. Cook the pasta: Bring a large pan of well-salted water to the boil. Cook dried pasta until 2 minutes shy of al dente, or fresh pasta until it. Reserve a mug of the pasta cooking water upon draining.
5. In the courgette frying pan, melt the butter with a tablespoon of the courgette oil. Add the garlic and courgettes and gently squash some with a spoon. Tear in the basil leaves, saving a few for decoration. Grind in 1/2 teaspoon pepper.
6. Add half the mug of pasta water and bring to a gentle simmer.
7. Add the pasta into the pan along with the Provolone and Parmesan, tossing continuously (I use tongs).
8. Add more pasta water, little by little, until the sauce becomes glossy, creamy and coats every strand. **if the pan gets too hot the cheese can become stringy, so keep the heat very gentle.
9. Serve immediately with black pepper, basil leaves and Parmesan. Enjoy! 🌟

22/07/2026

Easy Courgette & Cheddar Muffins - a brilliant lunch or picnic recipe, especially as you can make loads and freeze them, ready for another day.

Here’s the ingredients list to make 18-20; feel free to half the below to make 9-10 muffins instead:
400g grated courgettes
6 eggs
2 teaspoons English mustard or 1 teaspoon mustard powder (or Dijon)
1 teaspoon dried oregano (or mixed herbs)
1/2 teaspoon black pepper
2 teaspoons flaky salt or 3/4 teaspoon free running salt
160ml milk
150g melted butter
1/4 teaspoon cayenne (optional)
450g self raising flour
300g mature cheddar - or Gruyère or other strong cheese

180c oven for 20-25 mins, until deep golden.

Here’s a link to those lovely muffin cases: https://amzn.eu/d/0fE5DAc6

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Chicken Kiev - undoubtedly a bit of a faff to make, but make a load and freeze them and the faff is made worthwhile. I s...
20/07/2026

Chicken Kiev - undoubtedly a bit of a faff to make, but make a load and freeze them and the faff is made worthwhile. I shall do this next time myself - and share the process! I served this with a really easy cauliflower, kale, pistachio and lemon salad (which I shall share soon too!) and a simple tomato, basil, oregano salad, with lovely honey and white balsamic to dress. Buttery spaghetti on the side, because try as I might, my children will eat a bit of salad, but not enough to fill their ever hungry tummies!

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