You can’t go wrong when you put pork and apple together! For this crowd-pleasing pulled pork recipe, we’ve poured a mixture of cider and apple juice over a spice-rubbed pork shoulder joint, then left the slow cooker to work its magic. It’s all about minimum effort and maximum flavour with this one! Once the pork is fall-off-the-fork tender, it’s ready to be shredded and coated in the gorgeous sauce made from the cooking juices. There are almost too many ways to enjoy the finished result – try pulled pork sliders, use it as a baked potato topping or spoon it over rice.

Lemon Posset is one of those simple, timeless desserts that can be served at the end of just about any meal. Sweet and luxurious, our lower-calorie version swaps out full-fat cream for a lighter double cream alternative, and you can hardly tell the difference. When they’re heated together, the cream reacts with the zingy lemon juice, making a zesty mixture that sets into a silky, thick dessert. Pop a few raspberries on the top (or a medley of berries!), grab a spoon and enjoy.

Inspired by a classic Brazilian curry called Xinxim, this dish is creamy and zingy in equal measure. We've swapped the crayfish in the traditional version for prawns, making the recipe easier for everyday cooking. The sauce is nutty and zesty, with a hint of chilli to cut through those intense flavours. It’s surprisingly low in calories, perfect if you want to dish it up with rice, although we like to add a mini flatbread on the side to soak up all that glorious sauce.