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https://goodfood.uktv.co.uk/recipe/mississippi-mud-pie/ Ingredients For the base and sides 75 g butter 150 g chocolate digestive biscuits 150 g dark chocolate sandwich biscuits, such as Oreos For the filling 135 g plain dark chocolate, broken into squares 135 g butter, cubed 3 large eggs, beaten 150 g light soft brown sugar 25 g cocoa powder, sifted 150 ml double cream For the topping 250 ml double cream 1 tbsp light soft brown sugar 25 g plain dark chocolate, grated or chocolate curls Directions For the base and sides: Melt the butter in a small pan. Break the biscuits into chunky pieces and put in a food processor. Blitz into crumbs then add the melted butter and with the motor running blend until thoroughly mixed. ...

https://www.allrecipes.com/recipe/92462/slow-cooker-texas-pulled-pork/ Ingredients 1 teaspoon vegetable oil 1 (2 kg) pork shoulder roast 1 cup barbeque sauce 1/2 cup apple cider vinegar 1/2 cup chicken broth 1/4 cup light brown sugar 1 tablespoon prepared yellow mustard 1 tablespoon Worcestershire sauce 1 tablespoon chili powder 1 extra large onion, chopped 2 large cloves garlic, crushed 1 1/2 teaspoons dried thyme 8 hamburger buns, split Directions Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Ingredients 3 slices bacon 2 pounds flank steak, sliced into 1-2 inch wide strips 1 yellow onion, thinly sliced 1 red pepper, thinly sliced 1 green pepper, thinly sliced 5 cloves garlic, minced 1 tablespoon cumin 1 tablespoon oregano 1 tablespoon thyme 1 bay leaf 6 oz can tomato paste 14.5 oz can crushed tomatoes 2 cups beef stock 1/2 cup dry white wine 1 tablespoon white vinegar 1/3 cup canned pimiento peppers 1/2 cup green olive sliced lengthwise 3 tablespoons capers, drained Salt and pepper to taste Directions Prepare the steak. Slice your flank steak into strips and roughly chop the bacon. Pop a large french or dutch oven on the stove over medium heat. Throw in the bacon and cook until crisp. Pull it out and put it on a plate while you cook the steak. Salt and pepper the steak liberally and brown in batches in the bacon fat. It will go pretty quick! As it browns, pull it out of the pan and onto the plate with the bacon. ...

https://www.lovethekitchen.co.uk/sun-dried-tomato-bread-with-oregano-and-sea-salt-crust/ Ingredients 500g Strong White Flour 7g fast action yeast 1 tsp sea salt 1 tsp caster sugar 275 ml warm water 3 x tbsp tomato purée 3 x tbsp olive oil 50g sun-dried tomatoes, cut into thin strips coarse sea salt 1 x tsp dried oregano (and extra to sprinkle on the crust) Directions Combine all the dry ingredients (flour, yeast, salt, dried oregano and sugar)in a large mixing bowl, and mix thoroughly. ...

Ingredients 1 recipe pastry for a 9 inch double crust pie 115 g unsalted butter 25 g all-purpose flour 60 ml water 100 g white sugar 110 g packed brown sugar 8 Granny Smith apples - peeled, cored and sliced Directions Original Recipe Preheat oven to 220 degrees C. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Bake 15 minutes in the preheated oven. Reduce the temperature to 175 degrees C. Continue baking for 35 to 45 minutes, until apples are soft.