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Roast loin of pork with sage and onion Yorkshire pudding
Fruit and vegetables
5 large
floury potatoes
, such as Maris Piper or King Edward, peeled and cut into large pieces
2 tsp dried
sage
leaves
1 small
swede
, peeled and roughly chopped
3
carrots
, peeled and roughly chopped
2 large
Bramley apples
, peeled, cores removed, roughly chopped
2 heads of
spring greens
, leaves separated and rinsed, tough stalks trimmed, roughly chopped and blanched, drained
Tins, packets and jars
200g/7oz
plain flour
Cooking ingredients
sea salt
flakes
200-250ml/7-9fl oz
rapeseed oil
150ml/5fl oz
vegetable oil
salt and freshly ground
black pepper
drizzle clear
honey
pinch
salt
2 tbsp
rapeseed oil
salt and freshly ground
black pepper
50g/2oz toasted
hazelnut
pieces
Dairy, eggs and chilled
200ml/7fl oz
milk
5 free-range
eggs
knob of
butter
small knob of
butter
Meat, fish and poultry
1 x 6-bone loin of
pork
4 rashers smoked streaky
bacon
, chopped into 1cm/½in pieces
Other
2 tsp onion salt
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