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    Ingredients
    • 1.5kg – 5kg scotch roast pork
    • 4 large/6 small royal gala apples
    • 4 turnips (or you can substitute with parsnips or swede)
    • 4 carrots
    • 4 large or 6 small potatoes
    • 2 tbsp maple syrup
    • 2 tsp onion powder & 2 tsp veg stock powder (or 4 tsp of one or the other)
    • Olive oil to drizzle, salt & pepper to season
    Directions
    • Preheat oven to 180c
    • You can leave the fruit and veg unpeeled if you’re strapped for time or peel them for fussy kids. We have peeled them here. And roughly chop them into large chunks before placing them into a large, deep roasting pan.
    • Add the maple syrup, seasoning powders, salt and pepper to taste and a drizzle of olive oil to the apples and veg and toss till well coated.
    • Remove pork for packaging, leaving the string intact, and thoroughly pat the pork dry with paper towel, making sure the rind is particularly dry.
    • Drizzle the pork with olive oil and sprinkle with salt and pepper to taste, making sure to massage it all in. Put a little extra oil and salt on the rind to make sure it gets nice and crispy.
    • Place it in the middle of the pan, resting directly on top of the apples and veg and put it into the oven (1.5 hrs for 1.5kg or 2 hrs for 2kgs)
    • If for some reason the rind doesn’t crisp up, you can remove it from the meat after cooking and frying it quickly in a little oil in a hot pan or putting it under a hot grill for a few minutes.
    • Before slicing the pork, make sure to let it rest for a minimum of 15min. Serve the roast pork      with the roast apples & veg, the crackling & garnished with lots of fresh parsley.



    Cooking Time: >1 hr
    Dish Type: Roast
    Occasion: Casual
    Special Diets: None
    Cuisine: Modern,Traditional
    Kids Friendly: Probably not