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What you need:

12 English-cut short beef ribs (about 5 lbs 15¼ oz (2.7kg) )
1.8 pts /1 L  reduced-salt chicken stock
3 fl oz / 85 ml  soy sauce
2 oz / 55g  sugar
3 tbsp finely grated peeled fresh ginger
2 tbsp Korean red chilli paste or sambal oelek, plus more for serving
2 tbsp dark (toasted) sesame oil
4 cloves garlic, finely chopped
1 bunch spring onions (white and green parts, separated), thinly sliced
For the noodles and garnishes:
280 to 10½ oz  /300g  medium-thick rice noodles (also called rice sticks or jantaboon)
1 carrot, finely grated
1 small cucumber, thinly sliced
1¾ oz  /50g  coriander leaves, torn
2 limes, cut into wedges

what you do:

Remove any silver skin from the surface of the short ribs, and then make two cuts across the grain, through the meat down to the bone. Put the ribs in a slow cooker.

Whisk together the stock, soy sauce, sugar, ginger, chili paste, sesame oil, garlic and spring onion whites. Pour over the ribs. Cover and cook on HIGH for six hours.

About 30 minutes before serving, put the rice noodles in a bowl with hot water to cover. Soak until tender and pliable, about 30 minutes.

Skim any fat that may have collected on top of the beef broth and discard.

Divide the noodles among six large shallow bowls and ladle the broth over top. Cut the meat from the ribs if desired and divide the meat evenly among the bowls.

Garnish with the carrots, cucumber, coriander, lime and the remaining green parts of the spring onion, plus more chilli paste to taste.

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What you need:

1 tbsp olive oil
500g boneless pork shoulder cut into 2.5cm pieces
1 large or 2 small onions peeled & chopped
1 large carrot peeled & chopped
3 celery stalks chopped
3 garlic cloves peeled & chopped
zest of 1 lemon ( keep 1/2 for the topping)
2 sprigs of thyme
500ml chicken or pork stock
2x 400g tins of cannellini beans( drained & rinsed)

For the topping:
1tbsp butter or margarine
50g fresh breadcrumbs
1 garlic clove peeled & chopped
1 small sprig fresh thyme or a pinch of dried herbs

What you do:
preheat the oven to 160C / 325F / gas mark 3
Heat the oil in a flame proof dish & brown the pork in batches until all cooked.
Remove the pork with a slotted spoon & set aside.
Turn down the heat to medium, then add the onions, carrots, celery & garlic & cooked for around 5 mins until softened.
Add half of the lemon zest & thyme.
Return the pork to the pan, then add the stock & bring to the boil.
add 1 tin of beans & stir.
Cover & cook in the oven for around 2 1/2 hours.
Pour the other tin of beans into a blender along with 3 tbsp of the cooking liquid & whizz until smooth.
Remove the thyme sprigs from the casserole, then pour in the pureed beans to thicken the sauce.
Just before serving, melt the butter in a frying pan & fry the bread crumbs, garlic & remaining lemon zest & thyme ( or herbs) until golden.
Scatter over the cooked pork & beans.

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