Easy Pulled Pork Lentil Curry

1. Turn your slow cooker to its lowest temperature and add the 2 tinned tomatoes, garlic, white wine vinegar, red onions, tandoori mix and place the lid back on. Slice four 1cm thick rings from your aubergine for roasting later on and then roughly chop the rest of the aubergine and chuck in the slow cooker. Chop the mint and add it to the yoghurt, mix well and place in the fridge for later on.

2. Get your room temperature pork joint and with a knife, remove the fat with the skin on top and keep to one side for later on. This will make the beautiful crackling. Place the pork in the slow cooker so it is almost covered with the juices. This will need cooking for a minimum of 4 -5 hours. The longer you leave it, the better.

3. When you return home to the beautiful aroma of the pulled pork, turn the oven to its highest setting and add a tray with a 4 tbsp of olive oil. Once the oil is piping hot, season the pork skin and place it in the oven on the tray, until crispy. This is also the time you add your seasoned slices of aubergine with a sprinkle of grated parmesan on top in the oven for 10 minutes.

4. Remove the pork joint from the slow cooker on to a tray and pull apart with forks. Then, place back into the slow cooker on a high heat. Taste it. Does it need any more seasoning or the tandoori mix? Then add the lentils with a mug full of water/stock (make sure there is enough liquid to the lentils to absorb).

5. Once the crackling is crispy, place on kitchen roll to soak up any leftover oil. Add the spinach to the slow cooker 5 minutes before you are ready to eat so that it wilts. Now you are ready to serve.

6. In a bowl, add the pulled pork lentil curry, spinach, minty yoghurt and roasted aubergine.

Biff, Bosh, Surfing Nosh!