Rainy Sunday Roast

My new favourite meat to roast is pork.  Foster's butchers in Heaton Chapel sell the most amazing pork loin and give me a sheet of crackling separately.  It's the same meat as the boneless pork chops but in a bigger piece and is succulent and so easy to carve.

We score the fat on the pork and the crackling and rub with Maldon sea salt.  The crackling goes on a baking tray and gets cooked separately.  I put the potatoes and some cubes of celeriac in some hot olive oil about half an hour before the meat went in, just to get some colour, then put the pork in for an hour and a half on Gas 5.

I roasted carrots and parsnips in honey and briefly fried some savoy cabbage in olive oil before adding a splash of water and simmering before adding butter.  Some steamed broccoli added a bit of vibrant green colour. 

The celeriac was surprisingly good, as was the crackling which was cooked to perfection.  I was also cooking a sausage casserole for tomorrow night's dinner at the same time so only got a photo of the finished article, complete with sage and onion gravy, apple sauce and crab apple jelly. Mmmmmmmmmmmm,  I Love Sunday's!!