Ingredients Serves: 6 1 boneless pork loin (1.5kg rolled) small bunch of fresh thyme 6 large parsnips, peeled and diced 150ml dry cider 100ml double cream pinch of sea salt Method Preheat the oven to 200 C / gas 6. Once pork joint is cleaned, rub salt into the skin of the pork to help create a crisp crackling. Put the thyme on the base of a roasting tin with the pork on top; roast for 45 minutes. Parboil the parsnips for 5 minutes, adding them to the roasting tin when the 45
Serves 6 Ingredients 1.5 kg (3lb) pork belly, fat scored several times with a sharp knife abd cut into 4 2 tbsp sea salt 2 red onions, thickly sliced 1 butternut squash, peeled, seeds removed and cut into chunks 3 tbsp olive oil 3 cox's apples, quartered and cored 500 ml (16 fl oz) cider Small bunch of sage leaves Method 1. Preheat oven to 240C or gas mark 9. Rub the pork's skin liberally with sea salt. 2. Spread the onion and butternut squash in a large roasting tin and driz
Serves 6 Ingredients: ½ red cabbage, shredded 1 cooking apple, peeled, cored and sliced 1 red onion peeled and sliced 3 tbsp raspberry or red wine vinegar 2 tbsp Demerara sugar 75 g/ 3 oz sultanas Salt and freshly ground pepper 1.5 kg/ 3lb boneless pork shoulder, trimmed Method: 1. Preheat oven to 180C/ 350F/Gas 4. Place the cabbage, apple, onion, vinegar, sugar and sultanas in a deep lidded casserole dish. Season and mix well. 2. Wash the pork and pat dry. Season all over.