Ingredients

• 3.5kg/7lb 11 oz shoulder of pork
• dash olive oil
• salt and freshly ground black pepper
• 1 onion
• roughly chopped
• 1 carrot
• roughly chopped
• 1 leek
• roughly chopped
• 600ml/1 pint water
• 2 Bramley apples
• peeled
• cored and chopped
• 50g/2oz butter
• 50ml/2fl oz water
• 2-4 tbsp caster sugar
• to taste
• 24 baby carrots
• trimmed
• 50g/2oz butter
• 4 tbsp water
• 1 tbsp caster sugar
• 600g/1lb 5oz King Edward potatoes
• peeled and cut into chunks
• 50g/2oz butter
• 200ml/7floz double cream

Directions

• For the pork
• preheat the oven to 150C/300F/Gas 2.
• With a sharp knife
• score the skin of the pork and rub with the olive oil
• salt and black pepper.
• Place the onion
• carrot and leek into a deep-sided tray and pour in the water.
• Place the pork on top
• cover with foil and place in the oven for two hours.
• Remove the foil and return to the oven for another three hours until tender and the crackling is crisp.
• Remove from the oven and leave to rest for 30 minutes.
• For the apple sauce
• place the apples
• butter and water into a saucepan
• cover and place over a medium heat.
• Cook until the apple has broken down – about 4-5 minutes.
• Beat with a spoon to a purée
• and then season with sugar and salt to taste.
• For the Vichy carrots
• place the carrots
• butter
• water and sugar into a pan and bring to a simmer.
• Cover with a lid or cartouche (a circle of greaseproof paper arranged so that it covers the top of the carrots) and cook gently for 4-5 minutes
• or until the carrots are tender. Season with salt and black pepper.
• For the mash
• place the potatoes into a pan of salted water
• bring to the boil and simmer for 15 minutes
• or until tender.
• Drain and return the potatoes to the pan over the heat to drive off any excess moisture.
• Mash well
• add the butter and cream and beat to a smooth purée. Season with salt and black pepper.
• To serve
• spoon the mash into the centre of each plate
• remove the pork from its cooking juices
• slice it and pile it alongside the mash with a piece of crisp crackling. Finish with a pile of carrots
• a spoonful of apple sauce and drizzle of any remaining pan juices.