• 550 g beef cheeks
  1 chorizo sausage
  1 finely chopped onion
  2 sticks of celery
  6 cloves of crushed garlic
  1 tbsp chopped rosemary
  2 tbsp tomato paste
  2 ½ c red wine
  1 tin diced tomatoes
  2 tsp brown sugar
  Salt and pepper

Trim any sinew from the beef and heat in a little olive oil in a large pan and sear the meat on all sides. Transfer to the crock pot.
Add the chorizo to the pan and then the onion, celery, garlic, rosemary and cook until the onions have softened. Add the rest of the ingredients and bring to the boil. Add this to the meat in the slow cooker and leave on low for 8-10 hours.
Shred the beef and serve with generous amounts of the sauce, mashed potatoes topped with a little grated parmesan.

• 500 g skinless boneless chicken cut into bite size pieces

For the marinade:

• Juice of a lemon
• 2 t ground cumin
• 2 t paprika
• 1-2 t chilli powder

200g natural yoghurt

For the curry:

• 1 large onion, chopped
• 3 cloves crushed garlic
• 1 thumb size piece of fresh ginger (grated)
• 1 tsp garam masala
• 2 tsp ground fenegreek
• 3 tbsp tomato puree
• 300ml chicken stock

Mix the marinade ingredients in a medium size bowl and then add in the chicken and combine. Cover and chill for at least an hour or overnight.

Fry off the garlic, onion and spices in a little olive oil and then add the marinated chicken mixture, stock and other ingredients to the pan and cook for about 15 mins and the chicken is cooked through. Serve with rice and naan breads.