• 1 kg pork shoulder slow roasting joint
  • 1.25 kg potatoes, cut into small chunks
  • 500 g carrots, peeled & sliced
  • 500 g frozen broccoli florets
  • 2 tablespoons olive oil
  • 1 tablespoon plain flour
  • 400 ml beef stock (½ x stock cube)
  • 1 teaspoon mustard


  1. 1

    Preheat the oven to 220ºC/ fan 200ºC/ gas 7. Place the pork in a large roasting tin and brush with the oil. Cook for 30 minutes, then turn down the heat to 190ºC/ fan 170ºC/ gas 5.

  2. 2

    Add the potatoes to the pan and cook for 1 hour, 15-30 minutes until the pork is cooked and the potatoes are crisp.

  3. 3

    Remove from the oven. Place the pork and potatoes in a serving dish and keep warm.

  4. 4

    Meanwhile, cook the carrots in a large pan of boiling water for about 4 minutes. Add the broccoli and cook for a further 3-4 minutes, until the veg are tender. Drain and keep warm.

  5. 5

    To make the gravy, pour off all but 2 tablespoons of pork juices left in the roasting pan. Place on the hob, stir in the flour and cook for 1 minute. Remove from the heat and gradually add the beef stock, stirring. Return to the heat and bring to the boil, stirring in the mustard.

  6. 6

    Carve the pork and serve with the roast potatoes, vegetables and gravy. Keep the leftover pork to use in sandwiches.

Nutritional Details

Each serving provides
  • Energy 2705kj 646kcal 32%
  • Fat 31.9g 46%
  • Saturates 9.6g 48%
  • Sugars 5.8g 6%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 590kj/141kcal

Each serving provides

10.2g carbohydrate 1.7g fibre 8.6g protein

Also in these Scrapbooks

Back to top