Roast Pork with Pumpkin Wedges

Cooking time:     2 hrs 30 mins
Serves:                4

What you need

1kg John Penny pork joint
salt
freshly ground pepper

2 cloves garlic

3 small onions
½ litre meat stock

2 bay leaves
1kg pumpkin, seeds removed
1tbsp honey

How to cook

Heat the oven to Gas 4, 180°C, fan 160°C, 350°F.

Wash and dry the meat and score the rind. Season the meat with salt and pepper.

Peel and finely chop the garlic. Peel and halve the onions. Put the stock into a pan and bring to the boil.

Put the meat into a roasting dish and pour the boiling stock over it. Add the bay leaves and garlic. Put into a preheated oven and cook the meat for 2 hours, basting frequently with the liquid.

Cut the pumpkin into wedges and put around the meat, with the onions, 20-30 minutes before the end of cooking time.

Add a little more stock if the liquid evaporates too much. Brush the meat with honey.

Turn the oven temperature up to Gas 6, 200°C, 400°F and cook until the meat and vegetables are done.

Serve hot.

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