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Preheat a slow cooker on low and
layer generous portions of 1 pork loin, 1 gammon portion, 2 pork loin and cook
for 8 hours. I like to cook it overnight and leave to cool until ready prepare the
meal. There is no need for seasoning as the gammon will provide that.
Long thin slice 4 broccoli
florets and 1 red bell pepper and sweat for 2 minutes in a dry pan over high
heat stirring occasionally. Add 4 tbsp each of frozen sliced green beans,
frozen broad beans, frozen garden peas. Add a lid and leave for 3 minutes.
Grate over 2 peeled garlic cloves and half inch piece of fresh ginger.
Stir in 1 tsp easy chillies
(from jar), 2tsp each dried oregano and parsley, salt, pepper, a squeeze of
lemon juice and 50g of diced butter. Rinse and drain 80g fresh spinach and add
to the pan. Leave for 1 minute, turn the heat off and leave lidded.
Meantime use a fork to shred the
cooked pork loin and gammon and mix into the greens with halved plum tomatoes.
Top with roasted seeds and a drizzle of olive oil to serve 2.
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