Broccoli with garlic & lemon
Liven up your greens using fresh citrus and punchy garlic – a healthy accompaniment for a family meal or when entertaining
Spiced slow-roast pork
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8 with leftovers
Skip to ingredients
- 5 thymesprigs, leaves removed and chopped
- 2 garlic clovescrushed
- 2 tsp dried chilli flakes
- 1 tsp smoked paprika
- zest and juice ½ lemon
- 1 tbsp olive oil
- 4-4.5kg boned, scored and rolled pork shoulder
Nutrition: per serving
- kcal551
- fat41g
- saturates13g
- carbs0g
- sugars0g
- fibre0g
- protein45g
- salt0.4glow
Method
step 1
Heat oven to 230C/210C fan/gas 8. Mix all the ingredients (except the pork) in a small bowl, then rub all over the meat, getting in between the cuts in the skin.
step 2
Lift the pork onto a wire rack in a roasting tin and place in the oven to sizzle for 30 mins. Reduce oven to 150C/130C fan/gas 2 and roast for a further 3 hrs. If the crackling needs a final blast to get it crisp, turn oven back up to 230C/210C fan/gas 8 for about 30 mins more.
step 3
Remove the tin from the oven, cover loosely with a tent of foil and rest for at least 20 mins or up to 40 mins before carving.
