Turn the cooker to low and cook for 7 to 8 hours. The meat will become very tender and easily fall apart when pulled.

When the pork is finished cooking, place it on a cutting board and pull/cut it apart with a fork and a sharp knife.

For the tacos:
To blacken the tortillas, use a small frying pan over medium-high heat. Simply place each tortilla in the pan for a few seconds, until it has very dark brown/black spots. Then turn it over to do the same on the other side.

Dice the onion, cut the limes into wedges, and slice the avocados. Tear the cilantro, and crumble the cheese. Spoon the sour cream into a bowl.

To assemble the tacos, place a few tortillas on each plate, and add as much pulled pork as you like. Top with the remaining toppings, and enjoy.

Note: Cooking the meat for so long on such low heat makes it extremely tender and easy to pull. It also makes it absolutely delicious.

Once cooked, use tongs to remove the brisket to a small, rimmed metal baking sheet. Cover tightly with foil and keep warm on the lowest setting.

Submerge cabbage into the cooking liquids (if necessary, remove some of the carrots and potatoes—keep warm in a dish covered tightly with foil) and cook for 1 hour or until cabbage is fork tender. (The smaller the cabbage, the faster it will cook.)

Slice corned beef and serve with mustard (if desired), carrots, potatoes and cabbage. Top vegetables with butter, salt and pepper and sprinkle with minced parsley.

Serve with soft dinner rolls or sliced bread.

Mix rice and all other ingredients (except peppers and feta) in a large bowl. Mix well and season with salt and a generous amount of pepper.

Cut off the top of the peppers and remove all the seeds so they are hollow. Place the stuffing mixture inside.

Place standing up in a slow cooker and cook on high for 2–3 hours or low for 4–5 hours. When cooked, scatter the feta cheese over the top and serve!

Place a large nonstick skillet over a medium-high burner. Once hot, add half the olive oil and half the chicken. Brown on all sides then dump into the slow cooker and repeat with remaining oil and chicken.

Now dump everything else in the slow cooker (except the toppings). Put the lid on it and cook on high for 1 1/2 to 2 hours, until hot and bubbly. Serve with Parmesan cheese and Italian parsley.

Note: You can skip the step of sautéing the chicken but it won’t have the same depth of flavor—just make sure the chicken is fully cooked (165ºF internal temperature) before serving. Alternatively, you can cook the whole chicken breasts in there, cooking for 3 hours, and then shred before serving.

Cook on low for 2–3 hours, or until cheese is melted and ingredients are combined.

Add cooked spaghetti and stir together in crockpot. Heat and serve.

This is ready to eat! It will keep in the slow cooker on warm until ready to serve.

Rub espresso, salt and pepper all over the roast and let sit for 10 minutes. In a hot pan with the olive oil, sear all sides of roast for 2 minutes on each side to form a light crust and seal in the flavor.

Add all ingredients, except butter, mushrooms, and flour to slow cooker and set on low. Cook for 8–10 hours or until roast is tender

About 15 minutes before you are ready to serve, heat butter in pan and sear mushrooms on each side, about 3 minutes on each side or just until lightly golden. Take off heat, stir in flour with mushrooms and immediately add to the roast.

Serve and enjoy with mash potatoes or crusty bread.

Shred chicken with two forks and mix all ingredients together. Serve on hamburger buns.

Salt and pepper both sides of pork chops. Add to skillet with the bacon grease in small batches, browning slightly on both sides. Do not overcook or pork chops will be dry.

Meanwhile, spray slow cooker crock with nonstick cooking spray. Add a short layer of sliced potatoes and add a sprinkle of salt, pepper, and garlic powder. Repeat layers until all potatoes are in the crock. Add the pork chops to the slow cooker over the potatoes.

Carefully remove excess grease from the skillet but do not clean. Add butter. When butter melts, stir in flour and bring to a bubble, stirring constantly. Slowly add milk or chicken broth, whisking constantly for about 1 minute as the mixture thickens slightly. Stir in 1 cup of cheese.

Pour the gravy mixture over the pork chops. It will sink into the potatoes as the dinner cooks. Cover and cook on low for 6 hours. Do not overcook or pork chops will be dry.

When done, remove lid and sprinkle with remaining cheese and crumbled bacon (if desired). Replace lid until cheese melts. Serve.

Preheat oven to 160ºC (320ºF).

Heat an ovenproof casserole pot oven over a medium-high heat with remaining tablespoon of oil. Add lamb shanks and brown them on all sides. Then remove them to a plate. Wipe the casserole pot with a piece of kitchen paper.

For the stew:
Add oil to the casserole pot and heat to medium-low. Add mustard seeds to the pot and fry for 1 minute or until they begin to pop. Then add turmeric, coriander, cinnamon and dried chilli flakes. Fry for 30 seconds.

Add onions to the pot and cook for 2–3 minutes until they begin to soften. Add garlic and fry for 1 minute.

Pour in chickpeas along with water. Stir to combine everything.

Nestle lamb shanks in the pot in amongst the chickpeas and onions. Put a lid on the pot and pop it in the oven for 2 hours.

After 2 hours, remove the lid from the pot and leave the lamb shanks and stew in the oven for another 30 minutes to allow the lamb shanks to brown and some of the liquid to reduce.

Prepare the mint yoghurt by combing the yoghurt, mint, lemon juice and salt and pepper in a bowl. Set aside until ready to serve.

Remove the casserole pot from the oven. Add the salt, pepper and lemon juice to taste.

Serve the chickpea stew in bowls with a lamb shank on top and a drizzle of mint yoghurt. Enjoy!