Weekend FEASTS

Feed a crowd with these easy big-dish dinners

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Pulled pork tacos

Tender and juicy, with a spicy kick, this is even better made a couple of days ahead.

SERVES 4-6 PREP 15 MINS, PLUS MARINATING COOK 4 HRS

* 1kg pork shoulder, skin/fat cap removed

* 12 small soft tortillas

* Guacamole, soured cream, salsa, lime wedges and coriander sprigs, to serve

For the marinade:

* 2tbsp chipotle paste

* 1tbsp each ground cumin and coriander

* 1tsp dried oregano

* Juice 1 orange

* Juice 1 lime

* 3tbsp red wine vinegar

* 4 garlic cloves, crushed

* 1tbsp tomato puree

* 1tbsp salt

1 Mix the marinade ingredients in a large glass bowl. Add the pork and coat well. Cover and chill for at least 4 hrs or overnight.

2 To cook, heat the oven to 140C Fan. Put the pork and marinade in a large roasting tray with 100ml water. Cover with foil and bake for 4 hrs, basting twice during cooking time.

3 Heat the tortillas in a frying pan until lightly charred.

4 Shred the pork and serve on the warm tortillas with guacamole, soured cream, salsa, lime wedges and coriander.

Per serving (for 6): 398 cals, 10g fat, 4g sat fat, 35g carbohydrates

Beef shin ragu

Upgrade your usual bolognese with this rich and deeply savoury sauce. If you can't get shin, any good stewing beef cut will work well.

SERVES 8 PREP 30 MINS, PLUS SOAKING COOK 4 HRS

• 20g dried porcini mushrooms

• 500ml hot beef stock

• 2 celery sticks, chopped