Herb Roast Pork with Vegetable Roasties & Apple Gravy

 

This lean roast dinner uses pork leg topped with prosciutto. Serve with roast potatoes, carrots and celeriac, plus lots of herbs and an apple gravy

What you will need

1¼kg boneless pork leg roasting joint Pork paw-k One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

1 tbsp wholegrain mustard

2 tbsp chopped parsley Parsley par-slee One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

2 tbsp chopped thyme, plus a few extra sprigs Thyme This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

1 tsp chopped sage Sage sa-age Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

80g pack prosciutto Prosciutto proh-shoo-toe Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

4 good sprays of oil

3 carrots, halved lengthways, then cut across Carrot ka-rot The carrot, with its distinctive bright orange colour, is one of the most versatile root…

6 small potatoes (500g), halved Potato po-tate-oh The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

2 red onions, cut into wedges

12 garlic cloves

1 small celeriac (650g), peeled and cut into 12 wedges Celeriac sell-air-e-ak The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

2 tbsp cornflour

600ml reduced-salt chicken stock

1 small Bramley apple, diced Bramley apple bram-lee app-el A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

Savoy cabbage and peas, to serve

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