Slow-roasted Tuscan pork with roast garlic mash recipe - Recipes - BBC Good Food

Heat the oven to 190C/fan 170C/gas 5. Put the garlic for the mash on a large sheet of foil, drizzle with 2 tbsp oil and season. Seal the foil and roast for 50 minutes then remove. Turn down the oven to 140C/fan 120C/gas 1.

Mix together the spices and herbs. Season the pork well then fry on all sides in a large frying pan until browned. Rub 2 tbsp oil over the pork, then roll in the herb rub. Put on a roasting rack in a roasting tin and roast for 4 hours.

To make the mash, simmer the potatoes in salted water until tender - about 20 minutes. Drain, add the butter and mash well. Add the crème fraîche and season. Squeeze the garlic into the mash and mix. Serve with the pork.

Know-how It's worth spending a few extra pounds on buying organic pork or pork from a specific breed (such as Tamworth) for this, as it will have a much better texture and flavour.