WATCH: Una Ndou recreates two dishes from Jamie Oliver’s latest show on BBC Lifestyle

Hot ‘n’ Sour Rhubarb with Crispy Pork Belly (Serves 6)

Preheat the oven to 180°C.

Score the pork fat in a crisscross fashion, then cut into 3cm pieces and place in a roasting tray.

For the marinade, remove and discard any leaves from the rhubarb/wash the raspberries. Set one stick/a few raspberries aside, then roughly chop the rest and place in a blender.

Peel the garlic and ginger, halve and deseed the chillies and add to the processor with the remaining marinade ingredients. Pulse until smooth.

Pour the marinade over the pork and massage it in, then add a mug of water and tightly cover the tray with tin foil. Roast for 1 hour 30 minutes, or until the meat is tender, but not coloured.

Once the pork is done, finely slice the remaining stick of rhubarb/raspberries and place in a large non-stick frying pan on a medium heat with a drizzle of honey. Cook for a few minutes, stirring occasionally, then tip into a bowl and set aside, leaving the pan on the heat.

Carefully remove the foil from the tray, then use tongs to transfer the tender pork into the frying pan, leaving the sticky sauce behind. Cook for 5 to 10 minutes, or until crisp and golden (you may need to do this in batches).

Cook the noodles according to the packet instructions, steaming the greens in a colander on top of the pan for 5 minutes, or until tender.

Trim the spring onions and finely slice with the herb leaves. Drain the noodles, and toss in the roasting tray until coated in the lovely sauce.

Divide the greens and noodles between serving dishes, top with the sizzling crispy pork and spoon over any remaining sauce. Sprinkle over the spring onions, herbs and pan-fried rhubarb/raspberries, and serve.

Spinach and Goat Cheese Risotto (Serves 4)

Pour the stock into a small pan and simmer on a low heat.

Peel the onion and finely chop with the celery, reserving any nice yellow leaves, then place in a large, high-sided pan on a medium heat with 1 tablespoon of olive oil.

Cook for 10 minutes, or until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes.

Pour in the wine and stir until absorbed. Add a ladleful of stock, stirring constantly until it's been fully absorbed before adding another. Continue to add ladlefuls of stock until the rice is tender but still holding its shape – it should take around 17 minutes.

Keeping a few nice leaves for garnish, put the rest of the spinach into a blender with 3 to 4 ladlefuls of stock and blitz until you have a super-smooth, vibrant green sauce.

Take the risotto off the heat and coarsely grate in most of the Parmesan, then stir in the blitzed spinach. Cover the pan and leave to relax for 2 minutes, or until the risotto is creamy and oozy, then season to perfection.

To serve, ladle into shallow bowls and dot with the butter. Crumble over the goat’s cheese/cream cheese, sprinkle a few baby spinach leaves, and finish with the remaining Parmesan.