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Sophie Ellis Bextor & Richard Jones 🪩

They're bringing the disco to our kitchen and whipping up a family feast at the same time! Sophie Ellis-Bextor and her husband Richard Jones are making their family recipe for pulled pork tacos, which in their house can only be described as 'love on a plate!'

Pulled Pork


4 teaspoons sea salt flakes

2 heaped teaspoons smoked paprika

1 tablespoon coriander seeds

4 large oranges

4 kg (8lb 12oz) bone-in pork shoulder (ask your butcher to score the skin 1cm/½ inch deep)

2 limes

3 tablespoons red wine vinegar

10 garlic cloves, peeled

6 bay leaves

3 fresh red chillies

3 tablespoons olive oil

To Serve

flour tortillas

onion, finely chopped

Pink Pickled Onions 

lime wedges

coriander leaves


1. Put the salt, paprika, coriander seeds and zest of 1 orange in a bowl and give it a good mix. Cover the meat with the mixture and place it on a baking tray. Pop it in the fridge overnight, uncovered - this will give you the most deliciously moist and crispy pork.

2. When ready to cook the pork, preheat the oven to its highest setting.

3. Squeeze the juice of the oranges and limes into a high-sided roasting tray. Add the red wine vinegar and toss in the garlic, bay leaves and whole chillies. Place the pork in the middle of the tray, drizzle with the olive oil and place on the middle shelf of the oven. Immediately turn the oven down to 160°C (350°F), Gas Mark 4. Roast for 4 hours, basting occasionally with the juices from the tray. If the fat looks like it's starting to burn, cover the pork with foil and return to the oven. Turn the oven down to 140°C (325°F), Gas Mark 3 and continue to cook for a further 2 hours, or until you can pull the meat apart very easily with a fork. Remove the crackling and slice up, then pull all the pork apart, discarding any bones and fat as you go. Fish out the whole chillies, slice and place in a bowl for those who like spice. Cover with foil until ready to serve. Serve with flour tortillas, finely chopped onion, Pink Pickled Onions, lime wedges and coriander leaves, as well as cold ginger beer or ice-cold beers.

Rainbow Slaw


2 sweet potatoes, roughly chopped into bite-sized pieces

1 garlic bulb, halved through the middle

½ bunch of thyme

2 tablespoons olive oil

1 tablespoon cumin seeds

1 tablespoon sweet paprika

2 tablespoons apple cider vinegar

1 head of broccoli, roughly chopped

½ red cabbage, finely sliced

½ white cabbage, finely sliced

1 bunch of coriander: stalks finely sliced; leaves torn

salt and black pepper

crumbled feta cheese, to serve (optional)

For the Dressing

juice of a limes

3 tablespoons olive oil

1 tablespoon maple syrup

salt and black pepper


1. Preheat the oven to 180°C (400°F), Gas Mark 6.

2. Toss the sweet potatoes and garlic halves onto a large baking tray along with the thyme, olive oil, cumin seeds, sweet paprika and half the cider vinegar. Toss it together so it is all evenly coated, then roast for 20 minutes.

3. Meanwhile, make the dressing. Simply tip all the ingredients into a clean jar and shake until smooth. Taste and adjust the seasoning.

4. Remove the baking tray and increase the oven temperature to 220°C (475°F), Gas Mark 9 or as high as it will go. Toss the broccoli into the tray and return it to the oven for 15 minutes.

5. Put the finely sliced cabbages and coriander stalks and leaves in a large mixing bowl. Season with salt and pepper and toss through the remaining tablespoon of cider vinegar.

6. When the veg has had its time, the broccoli should have slightly caught but still have a good crunch to it. Toss in everything from the tray into the cabbage and mix it all together. Drizzle over the dressing and serve warm or cold. If you like, serve with a little crumbled feta too.

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