Slow-roasted pork “Donnie Brasco”

Remains of the 16lb shoulder of pork after the onslaught of ten hungry party people. Hugh Fearnley-Whittingstall’s “Donnie Brasco” method, joint coated with fresh and ground ginger, cinnamon, star anise, crushed pepper, garlic, muscovado sugar, honey, soy sauce, smoked seasalt flakes, smoked paprika, chilli and oil, sizzled at 230C for half and hour, then slow-roasted for 20 hours.  Yes TWENTY.  Meat was so soft you could serve it with a spoon

Mince and onions

Beef mince with onions, mushrooms and peppers in a rich herb stock with new potatoes, spring greens, broccoli, red cabbage sauteed in butter then finished with apple juice. Served with cherry tomatoes, rolled in olive oil and seasoned, then roasted