Slow-braised pork shoulder with cider & parsnips
Shoulder is the ideal cut for this warming one-pot, which is packed with autumnal flavours and perfect served with a side of mash
Garlic, basil & olive oil mash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3
Skip to ingredients
- 1kg King Edward or Maris Piper potatopeeled and cubed
- 5 garlic clovespeeled
- 100ml skimmed milk
- 2 tbsp extra virgin olive oil
- small pack basilchopped, reserving a few leaves to serve
Nutrition: per serving
- kcal324
- fat8glow
- saturates1g
- carbs57g
- sugars4g
- fibre4g
- protein8g
- salt0.6g
Method
step 1
Boil the potatoes and garlic in salted water until tender. Drain, return to the pan and steam dry for 1 min, then mash with the milk, oil and basil. Season and serve, scattered with a few basil leaves.