The added advantage of this recipe is that apart from having to buy a piece of pork, we had everything else in - the vegetables all came from our garden - onion, carrot and some rather thin looking celery.
These were all diced along with some garlic, and fried gently.
Then some big chunks of pork shoulder were fried and added to the vegetables.
Then in went some fresh thyme and juniper berries.
Finally some red wine, beef stock and a pack of chopped tomatoes - this was all then transferred to the slow cooker and left to simmer for the afternoon.
Once cooked the meat was shredded and returned to the sauce.
This was served with some home made pasta which we cut into thick strips.
For afters we tried another new recipe - a Hazelnut and Chocolate Dacquoise from Rick Stein.
This was layers of meringue, but with hazelnuts stirred in - Bob made a clever stencil for me so I could get three identical layers. The recipe was for three circles, but I only have two shelves in my oven so in order to fit them in we made rectangles.
The filling was a chocolate ganache made with creme fraiche and double cream and melted chocolate.
This was then left in the fridge for a couple of hours before slicing - we served it with some strawberry coulis and some cream to try and cut through the sweetness a bit.
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