Slow-roasted pork shoulder with leeks, apricots & thyme
Make your weekend roast really special with creamy leek and apricot stuffing, extra crispy crackling and tender meat
Crunchy potato squares with herby salt
Serves 8
Easy
Prep:
Cook:
Cut spuds into uniform little cubes then sprinkle liberally with rosemary, thyme and sage salt - they'll crisp up a treat
Skip to ingredients
- 1 ¼kg potatopeeled and cut into 2.5cm cubes
- 3 tbsp vegetable, sunflower or rapeseed oil
- 1 tbsp fine polenta or cornmeal
For the herby salt
Nutrition: per serving
- kcal158
- fat5glow
- saturates0g
- carbs26g
- sugars1g
- fibre3g
- protein3g
- salt2.3g
Method
step 1
To make the herby salt, put all the ingredients in a small food processor (or use a pestle and mortar) and grind to a fine salt.
step 2
Tip the potatoes into a large roasting tin and toss with the oil, polenta, 2 tbsp of the herby salt and some black pepper. Any leftover salt will keep for up to 5 days in a small sealed container.
step 3
Bake underneath a joint of meat, if cooking, at 200C/180C fan/gas 6 for 30 mins. When the meat comes out, turn up the heat to 220C/200C fan/gas 7 and cook on the top shelf for another 45 mins, shaking the tin halfway through the cooking time.
