Mexican slow roast pork fajitas

Delicious slow roasted pork. Easy, bang in the oven food that will please all.Ingredients
800 g boned rolled pork shoulder
4 bay leaves
1/2 teaspoon fennel seeds
1/2 teaspoon oregano

1 red onion sliced
1 red pepper sliced
Garlic oil
1/4 teaspoon cumin
1/2 teaspoon oregano
Squeeze of lime juicep
2 large tomatoes chopped
10 basil leaves
1 avocado mashed, pinch of salt and squeeze of lime (or shop bought guacamole)
1 tin of sweetcorn
Grated cheddar
Sour cream or creme fraiche
Shredded crisp lettuce
Chilli sauce (optional)
Soft flour tortillas


Heat oven to 230 degrees Celsius
Put the bay leaves in a roasting tin and put the pork skin side up on it.
Season the meat with fennel seeds, oregano and salt and pepper.
Put the pork in the oven for 20 mins then turn the heat down to 140 degrees Celsius for anything between 3 and 5 hours.
If the crackling needs it, whack the heat up to maximum at the end to crisp it up. Keep an eye on it though.

The pork can sit and rest until it is needed.

When ready to eat. Heat a tablespoon of garlic oil in a large pan. Gently sauté the onion and peeper until soft with some seasoning. Add the spices and continue to cook for a few more minutes. Shred the pork and add to the onions and peppers. Add a squeeze of lime juice.
Chop the tomatoes and add the torn basil and some seasoning.
All of the accompaniments are to be put in bowls for people to help themselves.
Warm the tortillas in the microwave or oven as per packet instructions.

Everyone can then assemble their own tortilla at the table.
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A cracking egg...omelette

In honour of my clever husband who does on occasion listen to me, I have included one of his finest omelettes. Omelettes have become a great addition to our family mealtimes, probably in part due to the inclusion of a low carb diet in our house. Even better is the added bonus that we can both cook them (easily) and all 4 of us like them. In fact my son actually requested that I should 'blog' about them, so here goes.
Omelettes as we all know are a brilliant fast food. I consider myself to be extremely lucky in that I have a few friends who keep chickens and one in particular who kindly brings me boxes of Heidi and Hilda's produce. You really can't beat fresh eggs. However most of us have eggs in, and we can add to them, whatever else happens to be lurking around. Rarely have I shopped for an ingredient for an omelette, but rather taken it as a good opportunity to use up whatever needs using up.
My favourite recipe currently consists of the following. However if one or more ingredients are not present, I do continue to live and always still end up with a good meal.

Ingredients (2-4 people)

• tablesoon olive oil


• knob of butter


• half a red onion, sliced


• 3 mushrooms, sliced


• tablespoon sweetcorn


• 6 eggs, whisked and seasoned


• few slices of cheese (e.g. cheddar, gruyere, any good melter)


• about 3 peppadew peppers, chopped (sweet, slightly hot and bought from supermarket in jars)


• few slices of ham, torn

Start off in a large frying pan. Slowly saute the onion with a pinch of salt until it is gently caramelised. Add the mushrooms and a small knob of butter. When cooked add the sweetcorn and the eggs. Turn to a low to medium heat and cook the omelette until not quite set on top. (Keep disturbing the omelette so that uncooked egg can run throught o the bottom of the pan and cook. Be careful not to scramble though!) You want the omelette to be not quite set and only just starting to go golden underneath. Add the cheese, ham and peppers to the top and let the omelette finish cooking gently. Turn the omelette out onto a plate and serve with salad.

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