Look for the "Blue Pig" label to know where your
tasty pork has been reared and produced...

Roast Shoulder of Pork from Hugh F-W

Time: 5-6 hours cooking time
Serves: 6-8 people

Ingredients:

1 tbsp fennel seeds
Finely grated zest of 2 small lemons
3 tbsp finely chopped parsley
1 tsp freshly chopped thyme leaves
Flaky sea salt and freshly ground black pepper
2 tbsp rapeseed oil
3-4 sprigs fresh thyme
2-3 bay leaves
1 boned shoulder of pork (about 2.5kg) score the skin about 1cm apart (or get the butcher to do it)
1 tbsp fennel seeds Finely grated zest of 2 small lemons 3 tbsp finely chopped parsley 1 tsp freshly chopped thyme leaves Flaky sea salt and freshly ground black pepper 2 tbsp rapeseed oil 3-4 sprigs fresh thyme 2-3 bay leaves 1 boned shoulder of pork (about 2.5kg) score the skin about 1cm apart (we'll do this before you get the joint)

Instructions:

We think the Guardian newspaper must be picking up our vibes as they have another excellent pork recipe. Hugh Fearnley-Whittingstall welcomes the late Easter as it will be warmer and you can dine in the open air. We would say he is a bit late as our children have already been on 2 picnics and been paddling in the river. That's despite our spring being 3 or 4 weeks later than the gentle climes of rural Dorset. Hugh even complains about the weather in March but the usual driving rain stinging your face is one of life's natural tonics.   Link through to The Guardian for the full recipe. http://www.guardian.co.uk/lifeandstyle/2011/apr/23/easter-recipes-hugh-fearnley-whittingstall
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