Herb roast pork with vegetable roasties & apple gravy

Serves 6 Prep 35 mins Cook 1 hr 30 mins

1.25kg boneless pork leg roasting joint 1 tbsp wholegrain mustard

2 tbsp each chopped parsley and thyme,

plus a few extra sprigs

1 tsp chopped sage

80g pack prosciutto

4 good sprays of oil

3 carrots, halved lengthways, then cut

into chunks

6 small potatoes (about 500g), halved 2 red onions, cut into wedges

1 small celeriac (about 650g), peeled and

cut into 12 wedges

12 garlic cloves

FOR THE GRAVY

2 tbsp cornflour

600ml chicken stock

1 small Bramley apple, diced

Savoy cabbage and peas, to serve

1 Heat the oven to 180C/160C fan/gas 4. Cut all the rind and fat off the pork and discard. Spread the pork with the mustard, scatter with the chopped herbs and season with black pepper. Place the prosciutto slices on top of the pork to protect the meat where the fat was removed. 2 Spray a large roasting tin with oil and put the pork in the centre. Surround with the veg, garlic and thyme sprigs, then spray again and cover with foil. Roast for 1 hr, then turn the heat up to 220C/200C fan/gas 7. Uncover, spray again and roast for 20 mins more.

3 Meanwhile, make the gravy. Mix the cornflour with a little water to make a wet paste, heat the stock in a pan, stir in the cornflour mixture and cook, stirring, until thickened. Add the apple and cook for 5 mins until it’s just softened.

4 Remove the meat from the tin and pour any juices from the tin into the gravy. Spray the veg with oil and roast for 20 mins more (while the meat rests) to brown them. Serve the pork with the roasted and fresh vegetables, and the apple gravy.

PER SERVING 418 kcals, fat 11g, saturates 3g, carbs 30g, sugars 10g, fibre 7g, protein 50g, salt 1.4g