ONE POT ROASTS
celeriac, peeled and diced 1 garlic clove, peeled and chopped 200ml water 100g cooked peeled chestnuts 2 apples
1 Heat the oven to 230°C/Gas 8 and put a roasting tray inside to heat up. Meanwhile, season the joint of pork all over with salt and pepper, rubbing the salt into the skin. Place the hot roasting tray over a medium heat on the hob, add a drizzle of olive oil, then add the pork and colour all over for 4–5 minutes.
2 Turn the pork skin side up and transfer to the hot oven. Roast for 10 minutes. Lower the oven setting to 180°C/Gas 4 and roast for a further 45 minutes or until the pork is almost cooked through.
3 Meanwhile, remove any coarse dark green outer leaves from the cabbage. Separate the leaves and cut out the tough vein from each leaf. Shred the cabbage finely and set aside.
4 Turn the oven setting up to 220°C/Gas 7 and roast the pork for a final 5 minutes to get the crackling crispy and golden. Remove from the oven and set aside to rest for 10–15 minutes.
5 While the crackling is crisping, heat a heavy-based sauté pan over a medium heat and add a drizzle of oil. Add the bacon lardons and cook for 3–4 minutes until they start to crisp. Now add the carrots and celeriac with a little salt and lower the heat. Cover and sweat gently for 4–5 minutes to soften without colouring.
6 Add the shredded cabbage to the pan with the garlic and sweat gently for a further 2–3 minutes. Pour in the water, turn up the heat and put the lid back on. Cook for 3–4 minutes until the cabbage is almost tender.
7 Meanwhile, peel, core and dice the apples (to the same size as the carrots and celeriac). Add to the cabbage with the chestnuts and cook for a further 2 minutes until the cabbage is cooked.
8 To serve, slice the pork and arrange on warm plates with the cabbage, making sure everyone gets a portion of crackling too. Pour over any resting juices from the pork.
Kitchin Suppers by Tom Kitchin, Published by Quadrille Publishing
RUMP OF LAMB WITH A RAGOUT OF PEAS, CARROTS & LETTUCE
Rump perhaps has more flavour than other prime cuts of lamb and this way of cooking it really maximises the taste. The vegetable ragout is a tweak on petits pois à la française. Cooking the vegetables in the pan used for the lamb and lardons infuses them with the lovely, intense flavours to delicious effect.
Serves 4
4 rumps of lamb, about 180–200g each sea salt and freshly ground black pepper
olive oil for cooking 2 carrots, peeled and finely diced
100g bacon lardons or pancetta, cut into strips
500g freshly podded peas 150–200ml chicken stock 1 baby gem lettuce, thinly sliced 25g unsalted butter, in pieces
1 Heat the oven to 180°C/Gas 4. Season the lamb rumps on both sides with salt and pepper and set aside to rest for 10 minutes.
2 Heat an ovenproof frying pan over a medium-high heat and add a little olive oil. When hot, add the rumps of lamb and turn to colour well all over.
3 Transfer the pan to the oven and cook for a further 5–6 minutes for medium-rare lamb. Once cooked, transfer the lamb to a warm plate and set aside in a warm place to rest.
4 Return the pan to the heat, add a little more olive oil, then the lardons. Cook for 1–2
40 | THE WESTCOUNTRY FOODLOVER
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