20 mins
3 hrs
6-8
Ingredients
For the stuffing:
1 medium leek, washed and thinly sliced
1 tbsp olive oil or butter
1 stick celery, finely chopped
150 g white breadcrumbs (made from day-old bread that has lost some of its moisture)
75 g walnuts, chopped
60 g raisins or sultanas, soaked in the juice of a small orange
2 tbsp finely chopped fresh sage (or 2 tsp dried sage)
handful fresh parsley, chopped
a little milk to bind, if needed
For the meat:
2 kg Specially Selected Pork shoulder, boned and skin deeply scored
Salt and pepper
For the roast potatoes:
1 kg floury potatoes, peeled and cut into large chunks, par-boiled for 7-8 minutes in lightly salted boiling water, then drained.
For the gravy:
100 ml white wine or cider
300 ml pork or chicken stock
100 ml water
1 tbsp dijon mustard
Cooking Method