full-on feast

SHREDDED PORK SHOULDER WITH FENNEL SLAW

INGREDIENTS:

(Serves 8) 4 garlic bulbs, 2.5kg boned and rolled pork shoulder, zest of 1 lemon, olive oil, for drizzling, sea salt and freshly ground black pepper. For the fennel slaw: 8 fennel bulbs, juice of 4 lemons, 300ml olive oil, 2tsp caster sugar, 2tsp wholegrain mustard, 1tsp sea salt, a handful of mint, leaves chopped, 3 onions, chopped. For the sticky ginger rhubarb: 700g rhubarb, cut into 2cm chunks, 70g soft brown sugar, a pinch of ground cinnamon, 2cm piece of fresh root ginger, peeled and grated. For the caraway flatbreads: 1kg plain flour, 1tsp baking powder, 4tsp fine sea salt, 2tbsp caraway seeds, 2tsp ground cumin, 4tbsp sunflower oil, plus extra for greasing.

METHOD:

1. Preheat the oven to 1600C (1400C fan oven) gas mark 3. Put the garlic bulbs in a large roasting tin and balance the pork shoulder on top. Sprinkle with salt and black pepper. Sprinkle the lemon zest over the pork, then douse with a good drizzle of olive oil.

2. Put a double layer of baking parchment over the pork, then cover the whole tin with foil. Roast for four hours.

3. Top and tail the fennel, removing the outer layer and saving the green fronds to garnish. Finely chop the fennel into slices and put them in a serving bowl. In a blender, blitz together all the remaining ingredients to make the dressing. Add to the bowl with the fennel, toss well, then garnish with the chopped fronds. Put in the fridge for at least one hour.

4. Scatter the rhubarb over a baking tray and cover with the sugar, cinnamon and ginger. Cook, uncovered, in the oven on the shelf above the pork for 40 minutes. Allow to cool, then transfer to serving bowl.

5. For the caraway flatbreads, put the flour in a large bowl and stir in the baking powder and salt. Add the caraway and cumin, and stir to combine. Gradually add water to make a dough that is soft and a bit sticky. Add the sunflower oil and knead for 10 minutes or until the dough is smooth. Transfer to a lightly greased bowl, then cover with a clean tea towel or cling film and leave in a warm place to rest for 30 minutes.

6. Divide the dough into eight pieces, then form into balls and flatten each ball to about 3mm thick. Heat a frying pan, then cook each dough round for one minute on each side. Remove from the pan and wrap in a clean tea towel.

7. Once the pork is ready, shred it onto a large plate. Serve with the fennel slaw, sticky ginger rhubarb and the flatbreads.