Roast rack of pork with wild garlic stuffing
A showstopping pork dish that's a great Sunday lunch for a crowd, the trim from the rack makes a flavourful stuffing, infused with wild garlic or use a combination of spinach and garlic
Butter-poached asparagus, leeks & peas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 200g unsalted buttercubed
- 2 leekscleaned and sliced into thumb-sized rounds
- 400g asparaguscut into chunks
- 300g frozen peas
- 1 tbsp lemon juice
- ½ small pack mintleaves picked
Nutrition: per serving
- kcal243
- fat21g
- saturates13g
- carbs6g
- sugars4g
- fibre4g
- protein5g
- salt0.1g
Method
step 1
Bring 100ml water to a simmer in a saucepan, add a pinch of salt and whisk in the butter. Drop in the leeks, cook for 2 mins,then add the asparagus and peas, and cook for 2 mins more. Remove from the heat and add the lemon juice and mint.
step 2
To serve, remove the veg from the emulsion with a slotted spoon, then spoon over some of the buttery poaching juices.
