Gradual-roast pork shoulder with fennel-seed crackling
Prep 20 min
Cook dinner 3 hr
Serves 6
2.5–3 kg boned and rolled pork shoulder
4 tsp fennel seeds
Salt and black pepper
1 onion, peeled and minimize into 8 wedges
1 bulb of garlic, halved
2 giant carrots, trimmed and halved lengthways
2 bay leaves
1 sprig recent rosemary
1 small bunch recent thyme
2 tbsp plain flour
splash of cider
500ml rooster, pork or vegetable inventory
1 tbsp pink currant jelly, or different fruit jelly
½ tbsp cider vinegar
Warmth the oven to 240C (220C fan)/465F/gasoline 9. Be certain that the pores and skin of the pork is dry to the contact, and rating it with a really sharp knife (a stanley knife works finest right here), making lengthy cuts about 2cm aside over the entire pores and skin and going into the fats, however not chopping down so far as the meat.
Toast the fennel seeds in a small pan over a medium warmth till aromatic and start to pop, then grind coarsely in a mortar.
Put the pork shoulder in a suitably sized roasting tin and rub it throughout with salt and the crushed fennel seeds, ensuring you get among the aromatic seeds into the scored pores and skin. Put the tin in the course of the recent oven and prepare dinner for 35 minutes. It is best to see the pores and skin begin to pop and blister, a great signal if, like me, you’re a fan of crunchy crackling.
Take away the tray from the oven and elevate the pork on to a plate. Prepare the onions, garlic, carrots, bay leaves and rosemary in the course of the tin, then set the pork shoulder on prime of the veg. Rub the bunch of thyme everywhere in the pork pores and skin, so the leaves tear, rip and bruise into the crunchy crags, then scatter the remnants of the bunch round and concerning the pork.
Flip down the oven to 170C (150C fan)/335F/gasoline 3½ and add half a glass of water to the roasting tin. Cowl the pork loosely with tinfoil and roast for one more two to 2 and a half hours, or till the meat is tender. Take away the tin, and put the pork someplace heat to relaxation when you flip your consideration to a easy gravy.
Set the roasting tin over a medium-low warmth. Spoon off any extra fats, then stir within the flour, working it in to the gentle greens and scraping on the sticky, caramelised bits within the tin. Stir within the cider adopted by the inventory and convey to a simmer. Cook dinner for 3 to 4 minutes till the sauce begins to thicken, then stir within the fruit jelly and vinegar, and season properly.
Go via a sieve right into a clear pan, urgent all of the scrumptious goodness out the greens as you go. Maintain the gravy heat over a low warmth when you carve the pork into thick slices and convey it to the desk.
Roast potatoes with anchovies, capers, garlic and parsley
Prep 15 min
Cook dinner 1 hr 10 min
Serves 6
About 2kg giant white potatoes
Salt and black pepper
4 tbsp olive oil
95g anchovy fillets in oil, drained
2-3 tbsp child capers in vinegar, drained
4 giant garlic cloves, peeled and thinly sliced
1 massive pinch chilli flakes (optionally available)
1 medium bunch flat-leaf parsley, leaves picked and chopped
Warmth the oven to 200C (180C fan)/390F/gasoline 6. Peel the potatoes and minimize them into medium bite-sized chunks. Put these in a big pan, cowl with chilly water, add salt and convey to a boil. Flip down the warmth, simmer gently for eight to 10 minutes, till the sides of the potatoes are tender and starting to crumble, then drain and go away to steam for 5 minutes.
In the meantime, pour the oil into a big roasting tray and put it within the oven to warmth up.
Tip the potatoes into the tray and unfold them out evenly, turning them within the sizzling oil as you go. Season properly, then roast for 45-50 minutes, turning a few times. Tear the anchovies excessive, scatter within the sliced garlic, capers, chill flakes (if utilizing) and switch every part collectively. Return the potatoes to the oven for 15-20 minutes, then scatter over the chopped parsley and serve with a sprinkle of flaky salt.
Cabbage with peas, caraway and butter
Prep 5 min
Cook dinner 5 min
Serves 6
2 medium pointy cabbages, comparable to hispi
300g frozen peas
1 tbsp caraway seeds
75g butter
1 tbsp olive oil
1 garlic clove, peeled and crushed
Salt and black pepper
Minimize the cabbages in half from prime to backside. Trim off the stems and take away any broken outer leaves, if obligatory. Minimize the cabbage halves into 3-4cm-wide ribbons, then rinse in chilly water.
Deliver a big pan of salted water to a boil. Add the cabbage, deliver to a simmer and prepare dinner for 2 minutes, or till simply tender. Stir within the peas, prepare dinner for an extra minute or so, then drain right into a colander and go away to steam. Return the pan to the warmth, add the butter and olive oil and, once they’re effervescent, add the grated garlic and caraway seeds and go away to sizzle for a second or two. Return the cabbage and peas to the pan, give every part a great stir, then season generously and serve.
