Space cake.

150g rice krispies

100g toffee

100g marshmallows

100g kana butter “can be found on the net”

Slowly melt the toffee, marshmallows and butter, when melted stir in rice krispies till all coated.

Spread out into tin and wait to set.

For adults only ;-)

Left over Pork Hotpot

Ingredients

300g leftover roast pork, torn into 2cm chunks

2 onions

2 cloves garlic

250g carrots

250g courgettes

1 tablespoon olive oil

1 tablespoon plain flour

300ml vegetable stock

1 tablespoon tomato purée

2 teaspoons Worcestershire sauce

800g Maris Piper potatoes, peeled and thickly sliced

(Note: Seasonal vegetables can be used instead of the above, or in addition.)

Method

1. Preheat the oven to 190°C, fan 170°C, gas 5. Peel and slice the onion and garlic. Peel the carrots and courgettes and cut into thick batons.
2. Heat 1 tablespoon olive oil in a pan and fry the onion and the garlic until soft. Add the flour and cook for a further minute.
3. Add the pork and stir to coat with the onion and garlic mixture. Slowly add the stock, tomato purée and Worcestershire sauce. Add the carrots and courgettes and simmer for 5 minutes, then transfer to a 2 litre ovenproof dish.
4. Blanch the potato slices in boiling water for three minutes, then drain. Arrange the potatoes on top of the pork mixture to cover the surface and bake for 1½ hours or until the potato is cooked and brown. Serve straight from the dish for a hearty hotpot that makes another great meal from your leftovers.

Prep Time: 20 minutes

Cooking Time: 105 minutes

Serves: 4