Braised & barbecued pork shoulder with cider ketchup
This braised pork with cider ketchup is a great summer dish for big gatherings with family and friends. Finish on a BBQ for a fabulous smoky crust
Healthy potato salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8 - 10
Skip to ingredients
Ingredients
- 1large bunch basil
- 1large bunch parsley
- 1kg new potatoes, larger potatoes halved
- 100ml extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 small garlic clove
Method
- STEP 1
Bring a large pan of salted water to the boil, drop in the basil for 30 secs or until wilted, then fish out with a slotted spoon and set aside to cool slightly. Add the potatoes and cook until tender.
- STEP 2
Meanwhile, squeeze out the basil over the sink, then put in a blender along with the oil, vinegar, garlic and a good pinch of seasoning. Blitz until you have a vibrant green oil.
- STEP 3
Drain and steam-dry the potatoes. Chop the parsley, then tip it and the potatoes into a serving bowl. Season and toss in the basil oil. Will keep for two days.
