Slow-roasted pork with fennel & black pepper
Succulent, slow-cooked pork served with braised beans and salad makes a treat of a Sunday lunch
Hasselback potato gratin
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 8
Skip to ingredients
- 1kg medium potatosuch as Maris Piper
- 50g buttermelted, plus extra for greasing
- 3 tbsp olive oil
- 2 tbsp each of thymeand rosemary, finely chopped
- 3-4 bay leaves
Nutrition: per serving
- kcal186
- fat10g
- saturates4g
- carbs22g
- sugars1g
- fibre2g
- protein3g
- salt0.1glow
Method
step 1
Lightly grease a large oval baking dish. Using a mandolin or sharp knife, slice the potatoes into thin slices, about 3mm thick. Tip into a bowl and coat with the melted butter, oil, herbs and some seasoning.
step 2
Tightly pack the potatoes upright into the dish. Wedge some bay leaves throughout and pour over the remaining butter mixture from the bowl over the top. Cover with foil and bake for 30 mins at 200C/180C fan/gas 6.
step 3
Remove the foil and cook for a further 45 mins at 220C/200C fan/gas 7, until the potatoes are cooked through.
