Ingredients

• 1 shoulder of pork
• skin scored
• 1 large onion
• cut in half
• 2 carrots
• roughly chopped
• 2 sticks celery
• roughly chopped
• ¼ bunch fresh thyme
• 500ml/18fl oz chicken stock
• 450g/1lb parsnips
• three-quarters cut into chunks
• one-quarter finely sliced on a mandoline
• 50g/1¾oz butter
• 4 tbsp sherry
• 3 tbsp clear honey
• 1 tbsp chopped parsley
• 1 tbsp chopped sage leaves
• salt
• 1kg/2lb 4oz Maris Piper potatoes
• 100ml/3½fl oz double cream
• 100ml/3½ oz unsalted butter

Directions

• For the slow-roasted shoulder of pork
• preheat the oven to 150C/300F/Gas 2.
• Place the onion
• carrots
• celery and thyme in a large deep roasting tin. Pour 600ml/20fl oz water in the bottom and place the shoulder on top. Cover with foil and place in the oven for three hours.
• Remove the foil and increase the temperature of the oven to 200C/400F/Gas 6. Cook for a further 1½ hours.
• For the sherry-roasted parsnips
• heat a deep-fat fryer to 180C/350F.
• Heat a large saucepan of boiling water and place the parsnip chunks in the water for 2-3 minutes. Drain the parsnips and heat a frying pan. Add the butter and
• once melted
• add the parsnips. Cook until golden-brown all over
• then add the sherry and honey cook for a further couple of minutes. Finish with the parsley and sage.
• Deep fry the remaining parsnip slices until golden-brown and crisp. Drain on kitchen paper and season with salt.
• For the mash
• put the potatoes in a pan
• cover with water and bring to the boil. Cook for 15-20 minutes
• or until the potatoes are tender.
• Drain the potatoes and place back in the pan. Mash the potatoes with the cream and butter. Set aside
• keeping warm.
• Remove the pork from the oven
• cover and set aside to rest in a warm place for about 15 minutes.
• Place the roasting tin on the hob and heat. Add the stock and cook until the volume of liquid has reduced by half. Strain and discard the vegetables.
• Slice or pull apart the pork and serve the mash
• parsnips and pork with the gravy poured over. Top with the parsnip crisps.