Easter Feast

Roast leg of pork with shallots, apples and sage

Garlicky mashed potatoes are the perfect accompaniment to this dish as they’ll soak up all the juices.

  • 8
  • 15
  • 90
  • 30
  • 1 boneless pork leg joint (approx 3½ kg)
  • 8 garlic cloves, peeled and crushed
  • 1 bunch of fresh sage, finely chopped
  • 9 tbsp olive oil
  • 4 tbsp salt
  • 2 large onions, peeled and cut into wedges
  • 16 shallots
  • 6 small apples, cut into quarters
  • 25g unsalted butter
  • 1 glass white wine or cider
  1. Heat the oven to 240°C/220°C fan/Gas 9. Unroll the pork and score the skin with a sharp blade.
  2. Make a paste with the garlic, sage, a pinch of salt and pepper and 6 tbsp of the oil; spread it over the meat and into all the crevices. Rub the skin deeply with the salt and sprinkle a fine layer on top of this, leave for 30 minutes then wipe away all liquid that will have seeped out. Roll the pork back up and tie.
  3. Place the onions in the bottom of a roasting dish, toss with 1 tbsp of oil then sit the pork on top and roast for about 25 minutes until the skin has bubbled and crisped.
  4. Meanwhile, in a frying pan, brown the shallots and apple wedges in the butter and 2 tbsp oil.
  5. Turn the oven down to 180°C/160°C Gas 4. Place the shallots and apple wedges around the pork and roast for another 45 minutes to 1 hour, until a meat thermometer reads 75-80°C.
  6. Remove the pork, apples and shallots from the oven; keep the apples and shallots warm but don’t cover the pork or the crackling will soften.
  7. Strain the pan juices into a small saucepan, add the white wine or cider, bring to the boil then simmer until slightly thickened. Slice the pork and serve with apples, shallots and gravy.

Per serving: calories 481 (24%), sugar 12g (13%), fat 25g (36%), saturates 7g (35%), salt 1.7g (28%) of your guideline daily amount

Add to mealplanner