Category Archives: Food

#BPDriveInDineOut Free Meal At Pizza Express With BP

Hey Motorsport fans,

I have found something that may interest all of you that spend a lot of the racing season up and down motorways and in and out of service stations as well as endless weekends at race circuits throughout the UK.
BP have a new promotion in conjunction with Pizza Express, all you do is fill up with at least 35 litres of fuel, three times and  collect three voucher codes, then validate these online at (full t’s & c’s there too) and you will receive a free main meal code to be used at Pizza Express.

The offer starts today June 2nd and runs until June 29th and all you have to do is fill up a minimum of 35 litres each time to receive a voucher with a code. Come on, with the amount of time we all spend on the road and all weekends at circuits, how great is that? A main meal for FREE!!! and who doesn’t like pizza!!

Just think you can go and get a nice sit down meal instead of a grabbed fast meal on your way home from a circuit, what a way to top off a racing weekend, I know I will definitely be doing this for the summer, the offer is redeemable between June 2nd and August 9th and with a family in tow most weekends it will definitely make my weekends of travelling that bit easier.

The free meal entitles you to choose from Classic or Leggera Pizza, Pasta dishes or Main salad and is available all day Sunday to Friday, absolutely perfect driving home on a Sunday evening or to enjoy during the week after. All my Twitter followers you can keep up with the Twitter hashtag of #BPDriveInDineOut.

I hope all of you will enjoy this promotion as much as we will.

Take Care Sandra

Bencipe: Pulled Pork with Homemade Slaw

There are fewer things better in life than juicy fragrant pulled pork dripping in BBQ sauce stuffed into a small bap or slider if your of the american persuasion.
The process is very simple but does take an ounce of patience as the cooking time is over 5 hours. It is however well worth the wait.
With some homemade coleslaw on the side this is a summer classic or winter warming treat.
The cut of pork used is shoulder which is quite a cheap cut. Large amounts can be bought at a good price at the moment meaning you can divide it up and store in the freezer for another round of pulled pork another time. This recipe uses an unusual spice mix but i think that when mixed with BBQ sauce gives a different dynamic to the usual flavour.


Pulled Pork

Pork Shoulder; around 1.5kg
Moroccan Spice mix; 3tbsp
Pomegranate Molasses; 3tbsp
Preserved lemons; 4 slices
Salt; 1 tbsp
Some string for tying the meat.


1/3 White cabbage
1/4 Red cabbage
2 Carrot (grated)
1/2 an Onion
Juice of half a lemon


Set the oven to 220 degrees or Gas Mark 7.
Line a baking tray with enough foil to cover over the meat later.
Roll out the meat into the tray and pad dry with a piece of kitchen roll. Mix together all the ingredients into a bowl and then rub it all over the meat leaving around a third to use later. To get a better flavour you may want to do this the night before so the flavours really soak into the meat.
Roll the meat back up and tie off with some string. Place in the oven for 30 minutes.
Then turn the oven down to 150 degrees or Gas Mark 2. Cover the meat with the foil and roast for 5 hours.
After the 5 hours is up turn the oven back up to 220 or GM 7 and uncover the meat and blast it for a final 30 mins just to crisp it up. After this take it out, cover back over with the foil and let it rest for 20 – 30 mins.
While this is going on its time to make the coleslaw.
Finely shred the cabbage and onion and grate the carrot into a bowl. Sprinkle with salt to absorb some of the moisture and mix. Sprinkle a little more salt over it and let it stand for 10 mins.
Add mayonnaise and mix until the level of mayonnaise is to your liking. Then add some chopped parsley and the lemon juice and mix one more time. Done!
With a pair of forks shred the pork into a serving dish and add the rest of the spice mix. Stir it in and then enjoy in a bap with some BBQ sauce.


© Ben & Sandra Hebbourn 2015