Start with the Pork

In a big pot with a lid, melt the butter

Add the mustard, light soya sauce & balsamic vinegar. Stir and mix with out burning the butter for a minute

Add the wine and bring to a simmer

Loosely chop the garlic in to big chucks and add to the sauce.

Add yoghurt, stir in, then add salt and pepper and drizzle in a large helping of honey. Now taste, to acidic add a little more honey, to sweet add a little more soya sauce or salt.

Now add the red kidneys (drain water from the can before adding)

Final add the pork, stir and rotate the pork in the sauce. Add a lid to the pot, turn down to a low heat and leave for 3-4 hrs.

Make sure you turn the port over every half an hour and for the final 30mins remove the lid.

After 3-4hrs remove the pork and place on a chopping board, let the pork cool down and then either cut into slices or with two forks pull apart

While the pork cools start the salad

If you sliced the pork add a little sauce to the plate the place slices on sauce and pour more sauce on top or cut the bun in half pour sauce on top and slices and more sauce

If you pulled the pork add it back to the sauce stir and then serve on the plate or in a bun

For the salad/veg

Chop the mushrooms, asparagus and courgette into chucks

In a pan melt the butter

Add a little salt and pepper

I like to add teriyaki sauce (optional)

Add the chopped veg

Cook on high heat until courgettes soften and then sprinkle in broken feta cheese.

Lay the spinach or mixed leaves on plate and toss the veg mix on top

Serve and hopefully enjoy