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from BBC Good Food

Pulled lamb shoulder with sticky pomegranate glaze. Cooking the meat really slowly in fruit juice makes it meltingly tender, and the juices double up as a sweet glaze

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from BBC Good Food

This dish never fails! I've made it a few times and it always comes out amazing. Try substituting tamarind paste if you can't find pomegranate molasses - available from all good Asian groceries

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from BBC Good Food

Slow-braised pork shoulder with cider & parsnips: one of my absolute favourites!

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from olive

This is a great way to serve a big crowd of people – get all the accompaniments ready and let everyone dig in and make their own lettuce wraps. Cook the pork a day ahead if you like, then glaze and reheat to serve – just make sure it’s piping hot all the way through.

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from BBC Good Food

This smoky, melt-in-the-mouth main course is slow-cooked for several hours, making it ideal for a Bonfire Night feast after the fireworks

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