Slow Roast Shoulder of Pork

Thoroughly dry the rolled shoulder with kitchen paper, paint all over with olive oil, season well with salt, fresh black pepper and a couple of teaspoonfuls of cumin seeds. Put in a roasting tin and cook for around 40 minutes at 450°F/220°C/Reg8.

Meanwhile peel and roughly chop a couple of onions, scrape a couple or so of carrots and chop into one inch or so slices, and cut the rind off half a lemon into thin strips.

After 40 minutes, take the pork out the oven and drop the oven to 325°F/170°C/Reg3. Surround the pork joint with the onions, carrots and lemon strips. Add some fresh rosemary and a large glass of red wine. Cover the pan with foil and cook in the oven for about four hours.

Meanwhile, discard the outer leaves of the spring greens, cut into two inch or so slices and put in a steamer ready to steam. Prepare the roast parsnips  Recipe  , but see notes. Take the haricot beans from the tins, put in a colinder or seive and wash through under the cold tap.

When the time is up, take the pork from the oven, take off the foil, put the pork into another pan and keep warm  Picture  . Take out the rosemary from the pan along with the lemon strips in as far as you can. Pour off the juice into a gravy drainer, discard as much fat as you can and return to the cooking pan (or just spoon off the fat).

Use a wooden spoon to roughly mash the onions and garlic in the pan, and season with salt and fresh black pepper. Add the haricot beans and heat through over a moderate heat and reseason if need be  Picture  . Meanwhile, steam the spring greens for five minutes or so, drain and finsh off in a smear of olive oil  Picture  .

Break up the pork using a fork and discarding all the fat under the crackling. Put the greens on to serving plates, lay some pork on top and a piece of good crackling on top, followed by some parsnip. Spoon around some of the beans and gravy and little on top. Serve and enjoy  Zoom  .