Something to warm the cockles of my heart

Pork shoulder chops cooked in a sweet sticky barbeque style sauce.
A Mary Berry recipe with a few Horsehound tweaks.

Honey, beef stock cubes, chilli powder, white wine vinegar (or your favourite vinegar), tomato puree, salt, pepper and water poured over chopped and lightly fried onions. Brought to a boil then simmered for a few minutes.
Lay some chops in your roasting tin and pour over HALF the sauce.... roast for about half an hour then drain off some of the fat and pour over the remaining sauce. Let it cook till the chops are glazed, sticky and slightly crispy around the edges.
I'm serving this with mashed potatoes and green cabbage with garlic and leek.

For pud, individual apricot and apple sponges baked in 6 fl oz custard cups. This makes for fewer calories, less fruit and less sponge mix. All highly commendable.

My Favourite Fruits Are:
Cox's Apples
Raspberries (fresh)
Mango (tinned, fresh)
Lychees (tinned)
Lemon