Slow cooker pork loin

You will need a large slow cooker to make this crowdpleasing dinner.

■ Serves 4-6 ■ Prep 30 mins plus at least 2 hrs marinating and resting ■ Cook 5-6 hrs FREEZABLE

11/2 tsp fennel seeds

3 sprigs fresh thyme, leaves picked 2 garlic cloves

2 tbsp rapeseed or olive oil about 1.8kg pork loin, skin removed

and fat well-scored

300g shallots

1 small celeriac, peeled, quartered

and cut into chunks

2 eating apples, peeled, cored and cut

into wedges

150ml white wine

250ml chicken or pork stock

1 tbsp honey

1 tbsp Dijon mustard roast potatoes and greens, to serve

1 Lightly crush the fennel seeds, thyme leaves and garlic together using a pestle and mortar. Add half the oil and some salt and pepper, then bash to a rough paste. Rub all over the pork, then cover and chill for at least 2 hrs, or up to 24 hrs.

2 Heat the slow cooker to low. Cover the shallots in boiling water, then set aside for 2 mins to cool – this will make them easier to peel. Trim the root and remove the skins. Heat the remaining oil in a large casserole dish or frying pan. Brown the shallots for a few minutes, then tip into the slow cooker. Add the celeriac and apples, season and mix. 3 Brown the marinated pork all over in the same pan. Sit on top of the veg and apples, fat-side up, nestling the joint in a little so you can fit the lid on. Pour the wine into the frying pan and bubble for 1 min, scraping any bits off the bottom. Pour in the stock, honey and mustard, bubble for another minute, then pour the mixture over the pork. Cover with a lid and cook for 5-6 hrs (depending on the slow cooker size), turning the pork and stirring the veg halfway through cooking.

4 Remove the pork, cover and leave to rest for 10 mins before carving to serve alongside the veg, roast potatoes and some greens.

PER SERVING (6) 597 kcals, fat 41g, saturates 13g,

carbs 9g, sugars 9g, fibre 4g, protein 42g, salt 0.7g