Pulled pork has been popular for a little while now, and shows no signs of going anywhere soon. Pork shoulder is flavoured either with a spice rub or a sauce marinade, then slowly roasted over a few hours. You can then simply shred with forks and serve in soft baps with wedges, coleslaw and perhaps some buttery corn on the cob. Although the cooking time is very long, the prep is very quick, so makes for a great no hassle dinner - as long as you remember to put it in the oven early enough!
The basic beef stew can be eaten as is, or you can cool it down and then make into a pie (see Chicken Pie for a simple way of doing that). I have topped this stew with good old British dumplings, which you can make with or without suet, but they will be all the lighter in texture if you can get it.