Summer Series – BBQ Pulled Pork

I know it’s getting rather late in the day to start posting summer recipes (don’t hate me but I’m secretly counting down the days until Autumn starts) but I’m trying to remain optimistic that an Indian summer is en route and here in the UK we’ll get sun through to September *fingers crossed*. With this in mind, over the next two weeks I’ll be sharing my two favourite summer dinners from this year with you.

Everyone who knows me knows how much I love having friends over for big dinners. Since I was 17/18 I’ve held summer and Christmas ‘dinner parties’ (definitely not as sophisticated as they sound, lots of wine is usually involved) for the girls and now I’m living in a flat that has a great outdoor space (a Londoner’s holy grail!!) I thought it was only right to have my first Southern soirée.

My recipe books normally stand on my bookshelf looking really pretty but very rarely do I actually use them to cook with (I’m hoping I’m not the only one guilty of this?) so for this party I challenged myself to make at least 2 dishes from the books I have and (drumroll please) it was a success! The salsa is taken from Wahaca: Mexican Food at Home, the Chilli Halloumi from Nigella Bites and the Turmeric Cauliflower (though inspired from a visit to Ottolenghi) is attapeted from a Hemsley & Hemsley recipe.

Although it’s normally just the one recipe on here, I couldn’t resist sharing the recipes for everything I made last week. Partly me being lazy and rolling everything into 1 post instead of 8 but mostly because I’m a sucker for some organisation, and to have everything in one place makes life a lot easier (actually maybe both those reasons are just me being lazy)… but I hope everyone enjoys!

BBQ Pulled Pork


2 Onions, sliced

3-5 Bay Leaves

1 Tbsp Mustard Powder

1 Tbsp Smoked Paprika

1 Tsp Ground Black Pepper

Salt, to season

1.5 – 2kg Pork Shoulder, boned with rind attached

For the sauce:

140g Tomato Ketchup

4 Tbsp Red Wine Vinegar

1 Tbsp Worcestershire Sauce (or if you live with anyone from Sheffield and can’t find Worcester Sauce in the house, Henderson’s Relish works just as well)

3 Tbsp Soft Brown Sugar


Heat oven to 160C/140C fan. Put the onions and bay leaves in the bottom of a large roasting tin.

In a small bowl, mix the mustard powder, paprika, salt and pepper and rub this all over the pork, making sure you rub it into all the crevices.

Place the pork, rind-side up, on top of the onions. Pour 200-300ml water into the bottom of the tin, wrap tightly with foil and bake for 4 hrs.

* Don’t be put off if you take the pork out of the oven and find it completely tough (yes this happened to me). Just place it in a large sauce pan, half filled with water and simmer with the lid on for 2-3 hours, until the pork is tender enough to be shredded). Don’t through away the liquid in the pan – this can be used to keep the pork soft if it starts to dry out once its been pulled.

For the sauce:

Add all ingredients to a large saucepan and bring to the boil before turning down the heat and leaving to simmer until you have a thick sauce (about 20-25 minutes).

Pour all over the pulled pork and serve immediately (it can be served cold but tastes best warm) with warm brioche buns.


BBQ Sauce


1 Tbsp Olive Oil

1 Onion, finely chopped

1x 400g tin Chopped Tomatoes

3 Garlic Cloves, finely chopped

85g Brown Sugar

3 Tbsp Malt Vinegar

2 Tbsp Worcestershire Sauce

1 Tbsp Tomato Puree


Add the olive oil and onions to a small sauce pan and fry on a low heat until soft (about 4-5 minutes).

Add all the other ingredients and bring to the boil before turning down the heat and simmering until you have a lovely thick sauce (should take about 20-25 minutes).

Leave to cool before serving. (For a really smooth sauce you can whizz it in the blender once cool).


Tomato Salsa (Wahaca recipe)


6 Ripe Plum Tomatoes
Small Handful of Coriander leaves, roughly chopped
1 Small Red Onion, very finely diced
2 Red Chillies, finely chopped (if you can handle heat, go for Jalapeños here)
1 Tbsp EV Olive Oil
Juice of 1-2 limes
1 Tbsp sea salt and freshly ground black pepper
1 tsp Soft Brown Sugar


Quarter the tomatoes and remove all the seeds (this stops the salsa from becoming watery later). Dice the tomato flesh and transfer to a mixing bowl.

Add all the other ingredients to the bowl and stir together, tasting to check the seasoning is right.

Leave in the fridge until ready to serve.



500g Natural Greek Style Yogurt

Juice of ½ Lemon

2 Garlic Cloves, finely chopped (use a garlic crusher if you have one)

Salt & Pepper, to season


This one’s an easy one – add all ingredients to a bowl and mix.

Taste and season accordingly then leave in the fridge until ready to serve.



Ingredients (if you have a mandolin this is the time to use it to get the veg sliced really thin, if not a kitchen knife will be fine)

½ White Cabbage, finely sliced

½ Red Cabbage, finely sliced

1 Small Red Onion, finely sliced

2-3 Large Carrots, grated

3 Tbsp Mayonnaise

1 Tbsp Greek Style Natural Yogurt

Salt & Pepper, to season


Another easy one – add all ingredients to a large mixing bowl and stir until combined.

Leave in the fridge until ready to serve.




1x 400g tin Chickpeas

Juice of 1 Lemon

2 Tbsp Tahini

3 Tbsp Olive Oil

1 Clove Garlic, crushed

Salt & Pepper, to season


Add all ingredients to a blender and blitz until you have a smooth paste (you might need to blitz, then give everything a stir a few times to make sure everything is smooth).

Transfer to a bowl and serve.


Chilli Halloumi


1x 250g Block Halloumi, sliced

1 Red Chilli, finely chopped

1 Tbsp Olive Oil


Add all ingredients to a bowl and stir, making sure all the halloumi slices are covered in some oil and chilli.

Leave in the fridge for at least 2 hours, or ideally over night.

Heat a large frying pan on medium heat and once the pan is hot, add the slices of halloumi, giving a slight shake after each one is added to make sure they don’t stick.

After about 2 minutes (or when the halloumi is starting to turn a lovely golden brown) turn over and fry the other side for another 2 minutes.

Once both sides are evenly golden (or a little charred – this tastes lovely) remove from the pan and leave to cool.

Drizzle the chilli oil over the cooked halloumi and serve warm.


Turmeric Cauliflower


1 Cauliflower, cut into steaks or chunks

2 Tbsp Olive Oil

1 Tbsp Turmeric

Salt & Pepper, to season


Add all ingredients to a large sandwich bag and shake about until the cauliflower is covered in turmeric.

Leave in the fridge for at least 2 hours, or ideally overnight.

Preheat the oven to 180 . Spread the cauliflower evenly on to a baking tray and roast in the oven for 30 minutes, until soft and starting to char.

Serve either hot or cold.


So that’s everything – enjoy (and remember a glass of Prosecco is a must throughout)!

Helena x


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