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Slow-roasted shoulder of pork with sherry-roasted parsnips, mash and gravy
Fruit and vegetables
1 large
onion
, cut in half
2
carrots
, roughly chopped
2 sticks
celery
, roughly chopped
¼ bunch fresh
thyme
450g/1lb
parsnips
, three-quarters cut into chunks, one-quarter finely sliced on a mandoline
1 tbsp chopped
parsley
1 tbsp chopped
sage
leaves
1kg/2lb 4oz Maris Piper
potatoes
Tins, packets and jars
500ml/18fl oz
chicken stock
Cooking ingredients
3 tbsp clear
honey
salt
Drinks
4 tbsp
sherry
Dairy, eggs and chilled
50g/1¾oz
butter
100ml/3½fl oz
double cream
100ml/3½ oz unsalted
butter
Meat, fish and poultry
1 shoulder of pork, skin scored
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