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Ingredients Jump to Instructions ↓

  1. 1 x 4 1/2 kg half shoulder of higher-welfare pork, bone in, skin on

  2. 1 heaped tablespoon fennel seeds

  3. olive oil

  4. 3 onions

  5. 10 fresh bay leaves

  6. 4 apples

  7. 2 red onions

  8. 1 red cabbage

  9. 2 tablespoons white wine vinegar

  10. 1 tablespoon berry jam

  11. 1 large celeriac

  12. 1 heaped tablespoon plain flour

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 220ºC/425°F/gas 7. Score the pork all over with a clean Stanley knife at 1cm intervals and place in a large roasting tray (I've gone for the hand-end of the shoulder, but use the other half, if you prefer). Crush the fennel seeds in a pestle and mortar with a good pinch of salt and pepper. Rub all over the pork with a lug of oil, getting into the scores. Roast for 1½ hours. Meanwhile, peel and quarter the onions. When the time's up, pour away all the fat (save as dripping â see page 158 of Save with Jamie ), reduce the temperature to 130ºC/250ºF/gas ½, and pop the onions and bay leaves underneath the pork in the tray. Pour in 750ml of water, then cook for about 4 hours, or until the meat is juicy and easily pulls away from the bone. Halfway through, baste with the tray juices, then score around the diameter of the apples and add them to the tray with a splash of water, if needed.

  2. With 40 minutes to go, peel and finely slice the red onions and put into a large pan on a medium heat with a lug of oil. Cook for 10 minutes, or until softened, stirring occasionally. Finely slice the cabbage in a food processor or by hand, and stir it into the pan with the vinegar, jam and a splash of water. Cook with the lid ajar for 20 to 25 minutes, or until tender, stirring occasionally, then season to perfection. Peel the celeriac, cut into 2cm dice, then stir and fry in a pan on a high heat with a lug of oil and a pinch of salt for 10 to 15 minutes, or until golden. Reduce the heat to medium-low and cook with the lid ajar for around 15 minutes, stirring occasionally.

  3. Remove the pork from the oven, transfer to a platter with the apples and cover. Put the tray (onions and all) on a medium heat on the hob and stir in the flour. You should have plenty of liquid to make your gravy, but top it up slightly with water, if needed, and add any pork resting juices. Stir well and simmer for 5 minutes, or until you're happy with the consistency. Pour and push the gravy through a sieve into a jug. Serve everything in the middle of the table, with seasonal greens, plus all your usual trimmings.

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