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
Hasselback new potatoes with oregano
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 8
Skip to ingredients
- 800g new potatoes(Jersey Royals if you can get them), washed
- 40g unsalted butter
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh oreganoleaves
Nutrition: per serving
- kcal136
- fat7g
- saturates3g
- carbs15g
- sugars1g
- fibre2g
- protein2g
- salt0.1g
Method
step 1
First, prep the potatoes. Put them, one at a time, onto a wooden spoon and, starting at one end, cut across their width at 3mm intervals with a chef’s knife – the spoon will stop you from cutting all the way through the potato.
step 2
Once all the potatoes are prepped, heat oven to 200C/180C fan/gas 6. Put the butter and oil in a roasting tin over a medium heat to melt the butter. Tip in the potatoes, season, and scatter over the oregano. Give the potatoes a good toss so they’re coated, then roast on the bottom shelf of the oven for 45 mins-1 hr until golden and tender.
