Pork & chestnut wellington. This is a premium piece of content available to registered users.
Make this pork and chestnut wellington for an indulgent family dinner or celebratory meal. Serve with Tom Kerridge's wild mushroom sauce and roast potatoes
Brown butter roasties with pork crumbs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 800g Maris Piper potatoescut into bite-sized cubes
- 2 tbsp sunflower oil
- 50g butter
- handful of parsley leaveschopped
- 20g salted pork scratchingslightly crushed (optional)
Nutrition: Per serving
- kcal313
- fat18g
- saturates8g
- carbs30g
- sugars2g
- fibre3g
- protein6g
- salt0.4g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Cook the potatoes in a pan of boiling salted water for 4-5 mins until just tender. The potatoes can be boiled up to 24 hrs ahead and chilled. Put the oil and butter in a shallow roasting tin and heat in the oven until the butter is sizzling. Carefully add the potatoes to the hot tin and roast for 30 mins.
step 2
Shake the tin, then continue to roast for 10-15 mins until golden and crisp all over. Toss through the parsley and spoon into a serving bowl, then scatter over the pork scratchings, if using, and serve.
