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Pork & vegetable roast with apple sauce

June 17, 2016


  • 1¼kg boneless pork leg roasting joint

  • 1 tbsp wholegrain mustard

  • 2 tbsp chopped parsley

  • 2 tbsp chopped thyme, plus a few extra sprigs

  • 1 tsp chopped sage

  • 3 carrot, halved lengthways, then cut across

  • 6 small sweet potato (500g), halved

  • 2 red onion, cut into wedges

  • 1 leek, sliced

  • 3 roasting apples (such as Golden Delicious)

  • 12 garlic clove

  • 1 small celeriac (650g), peeled and cut into 12 wedges

  • Olive oil



  1. Preheat oven to 220°C. Using a sharp knife, score pork skin at 1cm intervals. Roll up pork. Tie with cooking string to secure. Rub skin with oil and sea salt, scatter with chopped herbs and thyme leaves. Place pork onto a rack in a large greased baking dish. Roast fo30minutes.

Reduce heat to 200°C. Add vegetables to pan (or use another pan if you prefer). Roast pork for a further 30 minutes.

Lightly spray apples with oil. Season well with salt and pepper. Arrange apples in roasting pan with pork. Roast apples with pork for a further 20 to 30 minutes or until pork is just cooked through and skin is golden and crispy. Transfer pork and apples to a carving plate. Stand for 10 minutes.

Remove string from pork. Slice pork and serve with apples, roast vegetables and rocket salad

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