Roast Leg of Pork

Take the pork out of the fridge if applicable for at least an hour to bring it up to room temperature. Dry it all over with kitchen paper. Use your fingers to lighly oil the joint with olive oil and then salt and pepper all over.

Roast the joint for 25 minutes per lb/500 gms. Put on at 450°F/220°C/Reg8 for the first 45 minutes. Then roughly chop the garlic and put it and the rosemary under the joint and drop the temperature to 350°F/180°C/Reg4.

Prepare and oven cook the beetroots omitting the thyme  Recipe  ; the sage and oven stuffing  Recipe  ; the roast potatoes  Recipe  ; and the carrots  Recipe   omitting the tarragon.

Cut the ends of the apples, core them with a corer, cut into four slices each and quickly sear in a little butter in an ovenproof dish, leaving them still firm. Put a little butter on each apple slice followed by a little mixed spice.

Take the joint out of the oven and its roasting dish and rest keeping warm for twenty to thirty minutes.

Discard any excess fat and from the roasting dish, stir in a tablespoonful of flour over a medium heat for a few minutes and crush any garlic if necessary, add a glass of red wine, followed by some stock. Stir and simmer, season with salt and pepper adding more stock as required. Use a slotted spoon to remove the rosemary.

At the last minute steam the Swiss Chard for about five minutes max, and finish off the apples under the grill. Carve the pork and serve with the apples, stuffing, potatoes and a little gravy  Zoom   along with the vegetables  Picture  .