Roast pork

Serves 4 people

Ingredients

1.058Kg pork leg joint
Potatoes
Swede
Carrots
Sprouts
Baby corn
Aunt Betty's Yorkshires

Goose fat, lard, beef dripping or oil
Bisto vegetable gravy granules

1. Heat oven to 180c, 350F or gas mark 4
2. Place pork in a tray and cook for 1hr 45 minutes
3. Peel swede and cut into cubes, peel carrots and slice, peel and cross sprouts, peel and half the potatoes. Use as many veg and potatoes that you require, cooking times wont be effected
4. 20 minutes before pork is cooked turn on the potatoes, add salt to the water if required
5. When pork is cooked, take it out the oven and leave it rest. Turn the oven up to 220c, 425f or gas mark 7
   
6. Place the goose fat, lard or dripping into a backing tray and pop into the oven to heat up
   
7. Once the potatoes have boiled turn down to simmer and cook for a further 10 minutes. Drain water and toss the potatoes in the sauce pan until they look slightly fluffy and add to the now hot baking tray. Coat with potatoes well and place back in the oven to cook for about 40 minutes. Take them out half way through to re-coat with oil
8. With 30 minutes to the end, Place the swede in a saucepan and turn on. Also place the carrots and sprouts into a pan and also turn on. Add salt if required. Once boiled turn down to a simmer
   
9. with 15 minutes to go carve the pork
10. 5 minutes to go place baby corn into the pan with the sprouts & carrots, bring up to the boil then back to simmer for 3 minutes
    
11. Place Yorkshires on a tray and cook for 3/4 minutes
12. Drain veg, saving some of the water in a jug for gravy, mash swede and then add a small knob of butter and a pinch of salt and pepper
    
13. Serve up, add bisto gravy granules to the vegetable water and thicken to suit