HERB ROAST PORK WITH VEGETABLE ROASTIES & APPLE GRAVY

PREP TIME: 35 MINS

COOK TIME: 1 HOUR 40 MINS SERVES 6 (AS A MAIN)

1.25kg boneless pork leg roast 1 Tbsp wholegrain mustard or

gluten-free mustard

2 Tbsp chopped flat-leaf parsley 1 tsp chopped sage

2 Tbsp chopped thyme, plus a few

extra sprigs

Freshly ground black pepper

80g thinly sliced prosciutto 3 carrots, halved lengthways,

then cut across

6 small (500g) Spud Lite potatoes,

halved

2 red onions, cut into wedges 12 cloves garlic

1 small celeriac, peeled,

cut into 12 wedges

2 cups steamed Savoy cabbage

and 1 cup steamed peas, to serve

Gravy

2 Tbsp cornflour or gluten-free

cornflour

600ml salt-reduced chicken stock

or gluten-free chicken stock 1 small Granny Smith apple,

finely chopped

1 Preheat oven to 160°C (fanforced). Cut all the rind and fat off the pork and discard so you are left with a lean piece of meat. Spread meat with the mustard, scatter with the chopped herbs and season with pepper. Place the prosciutto slices on top of the pork to protect the meat where the fat has been removed.

2 Spray a large roasting tin with oil and put the pork in the centre. Surround with the carrot, potato, onion, garlic and celeriac. Scatter with extra sprigs of thyme. Spray again and cover with foil. Roast for 1 hour. Turn the oven up to 200°C (fan-forced). Uncover, spray again and roast for a further 20 minutes. 3 Meanwhile, make the gravy. Mix the cornflour with a little water to make a wet paste.

Heat the stock in a small saucepan. Stir in the cornflour mixture and cook, stirring over a medium heat, until thickened. Add the apple and cook for 5 minutes, or until it’s softened but still holds its shape.

4 Remove the meat from the tin and discard any juices from the tin. Spray the vegetables with oil and roast for a further 20 minutes more (while the meat rests) to brown them. Serve the pork with the roasted veg and the apple gravy. ➤