• Servings: 4
• Level of difficulty: Easy
• Preparation Time: 25 minutes
• Cooking Time: 1 hour 30 minutes

Ingredients

For the roast leg of pork

• 1kg leg of Panorama Pedigree Welsh pork
• 1 tbsp sea salt
• 1 tbsp Olive oil

For the apple gravy

• 2 Shallots, sliced
• 2 Apples, core removed and cubed
• 100ml apple juice
• 100ml chicken or beef stock

For the honeyed onions

• knob of butter
• 4 small Onions, peeled and halved
• 2 tbsp clear honey

Method

1. For the roast leg of pork: preheat the oven to 180C/gas 4.

2. Put the pork in a roasting tin, score the meat all over with a sharp knife, sprinkle the salt over and brush with olive oil.

3. Roast for one and a half to two hours until golden-brown and crisp. At the end of the cooking time, pierce the thickest part of the meat with a skewer, if the juices come out clear, remove from the oven, cover in aluminium foil and rest in a warm place for 10 minutes.

4. For the apple gravy: put the shallots, apples, juice and stock into a pan and cook until the apples are soft and mushy.

5. For the honeyed onions: butter an ovenproof dish and place the onions inside, cut side up. Dot with butter and bake for 20 minutes in the oven at the same temperature as the pork.

6. To finish the apple gravy: when the apples are soft, leave the sauce to cool slightly, then press through a metal sieve into a clean pan to remove any apple bits.

7. To finish the honeyed onions: preheat the grill to hot. Drizzle the honey over the onions and grill until caramelised.

8. Reheat the sauce if necessary and remove the string from the pork before slicing. Serve slices of the pork with the apple gravy and honeyed onions.


Made with produce from Panorama Pedigree Welsh - Welsh Champions of the Local Food Hero Awards 2007.





 

Method

1. For the pork: preheat the oven to 170C/gas 3.

2. Put the pork on a baking tray, score the skin of the belly with a sharp knife and rub the oil and salt all over. Roast for 1 - 1 ½ hrs until golden-brown and cooked all the way through - the juices should run clear when the meat is pierced with a skewer.

3. Remove the pork from the oven, cover with aluminium foil and leave in a warm place to rest for about 10 minutes.

4. For the champ: boil the potatoes until tender in a large pan of boiling salted water for about 15-20 minutes. Drain and mash with a potato masher or ricer until smooth, stir half of the butter into the potatoes.

5. Heat the remaining butter in a large frying pan, add the leeks and fry until softened, but not coloured.

6. Fold the leeks into the mashed potato.

7. Carve the pork into slices and serve with the hot leek champ.