What do you do when the weather has been in the thirties for ages? Make something light and easy? No… you have the oven on ALL day and make a proper roast dinner! This serves about 4 people with leftovers for sandwiches and stuff in the week too!
- 1 Pork Leg Joint
- 4 Potatoes
- 3 Parnsips
- 150g Tenderstem Broccoli
- 1 Beef Oxo Cube
- Gravy granules
Start off with the Pork, take it out of the fridge and cover with some cling film and let it come up to room temperature. Once it has, score the skin and pat dry with some kitchen towel. Brush some oil onto the skin and season liberally with salt and pepper.
Roast in the oven at 220c for half an hour before turning the oven down to 180c and letting it cook for another hour. Once it’s cooked, take out cover with foil and leave to rest in a warm place. I put mine in the top oven to keep warm.
For the roast potatoes and parsnips, peel and cut them into chunks. Heat a good glug of oil in a baking tray at 220c in the oven. While the oil heats up, dry the potatoes and parsnips on a tea towel or kitchen towel.
Once the oil is hot roast in the oven for about 20 minutes, turn and cook for another 15, this should give you some fab crispy roasties.
When the potatoes and parsnips are nearly done, drain any liquid from the pork into a saucepan. Skim off any excess fat and then crumble in the Oxo cube. Top up with boiling water from the kettle. Simmer for 5 minutes and then add some gravy granules to thicken it.
While the gravy simmers in bowl, just cover the tenderstem and zap in the microwave for about 2 minutes (depending how crispy you like your veg).
Finally, carve the pork, plate up and get stuck in!