ROAST PORK WITH VEGETABLES & SAGE GRAVY

SERVES 4 + LEFTOVERS PREP

25 MINS COOK 1 HOUR 35 MINS

• 2kg boneless pork leg, scored

• 2 tbsp canola oil

• 1½ tbsp fine salt

• 1 cup water

• 1kg sebago potatoes, peeled, halved if large

• 3 onions, halved

• 2 carrots, halved lengthways

• 1 garlic bulb

• ¼ cup olive oil

• 1.75kg pumpkin, seeded, chunks

• ¼ cup plain flour

• 2 cups chicken stock

• 1 tbsp chopped sage leaves

• 3 cups frozen peas, blanched (reserve 1 cup for fried rice)

1 Preheat oven to 220°C. Place a roasting rack in a baking dish.

2 Place pork on rack. Rub skin with oil and salt. Add water to base of dish. Roast 20 mins.

3 Meanwhile, in a saucepan of boiling salted water, cook potatoes 10 mins. Drain, return to pan. Cook on low

1 min, shaking, until excess moisture has evaporated.

4 Reduce heat to 180°C. Add onion, carrot and garlic to pork. Drizzle with half the oil. On a separate tray, toss potato and pumpkin with remaining oil. Season. Roast with pork 1 hour 10 mins until tender and pork cooked to taste.

5 Transfer pork to a plate. Cover loosely with foil to rest. Cover vegetables with foil to keep warm. Drain juices from dish, leaving 1½ tbsp. Add flour and cook, stirring, 1-2 mins on high until golden. Gradually add stock, stirring until boiling. Simmer 3 mins. Remove skin from half the roasted garlic and roughly mash. Stir through gravy with sage. Season.

6 Remove crackling from pork. Set aside half the pork for dumplings and fried rice. Set aside half the pumpkin and onion and remaining garlic for cannelloni. Serve remaining pork with crackling, vegetables, peas and gravy.