Fewer of us are having a Sunday roast every week, so it's nice to push the boat out when we do. This menu will go down a treat – and a lot of it can be prepped ahead
A roast, all the trimmings, & pudding
THE MENU Serves 6
Roast loin of pork with stuffing & gravy
Broccoli & cauliflower cheese
Cider fondant potatoes Green beans with shallots
Individual coconut & pineapple upside-down cakes
Roast loin of pork with stuffing & gravy
■ Serves 12 ■ Prep 20 mins
■ Cook 1 hr 45 mins
1 tbsp olive oil
1 onion, finely chopped
few sage leaves, shredded
25g fresh breadcrumbs
4 sausages, skin removed
1.6kg boned loin of pork
2 tbsp plain flour
400ml chicken or beef stock
100ml cider
1Heat the oil in a pan and cook the onion for 5 mins, until soft. Take off the heat. Once cool, transfer to a bowl, mix in the sage, breadcrumbs and sausagemeat, and season.
2Untie the pork and score the skin well with a sharp knife. Cut down the length of the meat, then open out like a book and stuff the sausagemeat inside. Close back up and tie at intervals with string to hold it together. Weigh so you know how long to cook it for. This can be done ahead; chill until needed.
3Heat the oven to 240C/220C fan/gas 9. Season the joint all over and place in a roasting tray. Cook for 25 mins, then turn to 180C/160C fan/gas 4 and cook for a further 20 mins per 450g. Check it’s cooked through: any juices should run clear. Transfer to a dish, then cover with foil to rest while you make the gravy.
4Spoon most of the fat out of the tray, leaving the meat juices. Put the tray on the hob or transfer juices to a frying pan. Stir in the flour for 1 min, followed by the stock and cider, and bubble for a few mins. Strain into a jug. Serve the pork sliced, with the crackling, potatoes, gravy and veg.
PER SERVING 572 kcals, fat 36g, saturates 13g, carbs 10g, sugars 2g, fibre 1g, protein 52g, salt 1g
HOW TO ACHIEVE PERFECT CRACKLING
Score the skin all over without cutting into the flesh. If you’re not sure how, ask your butcher to do this for you. Once the pork is cooked, if the crackling isn’t as crispy as you like, heat the grill to high and grill the pork for a few mins, until crisp. Keep an eye on it to make sure it doesn’t burn.
Broccoli & cauliflower cheese
■ Serves 6 ■ Prep 15 mins
■ Cook 1 hr
1 small cauliflower, leaves removed,
broken into small florets
1 small head broccoli, broken into
small fl
