Roast pork with celeraic mash and garlic mushrooms is full of flavour and has interesting sides, easily serving 4 people with leftovers. The roast pork is cooked with sage and lemon and drizzled in olive oil. This recipe also shows you how to make creamy celeraic mash along with garlic mushrooms. The secret of crispy crackling is to have the skin dry before cooking, so leave it in the fridge overnight, uncovered.
- 1.5kg whole boneless pork leg joint, skin scored well
- 5 sage leaves, chopped
- zest 1 lemon
- 3 tsp olive oil
- 2 large onions, quartered
- a few whole garlic cloves
- 2 garlic cloves, peeled and crushed
- 500g cup mushrooms, sliced
- good handful chopped fresh parsley
- For the celeriac mash:
- 15g butter
- 2 onions, peeled and sliced
- 2 cloves garlic, peeled
- 1 celeriac, peeled and cut into cubes
- Freshly grated nutmeg
Heat the oven to 190C, gas 5. Rub 1tsp salt into the pork skin. Mix the sage and lemon zest with 1 tsp oil and rub it all over the skin and meat. Transfer the pork, along with the onions and a few whole garlic cloves, to a roasting tin. Roast for 30 mins per 500g, plus 20-30 mins. Allow to rest for 10-15 mins, before carving.
Meanwhile, make the mash: Heat the butter in a pan, add the onion and garlic, cover, and cook for 5 mins. Add the celeriac and cook, covered, for 5 mins. Add 600ml water or stock and simmer for 20 mins, until the celeriac is soft. Drain, then put back into the pan, with the lid on, to steam dry. Mash well and season. Serve with grated nutmeg.
Heat the rest of the oil in a large frying pan. Add the crushed garlic and mushrooms. Cook for 3-4 mins, stirring occasionally. Season well and add the parsley. Serve the pork with the mash and mushrooms.
Use any leftover pork for your lunch or dinner tomorrow - turn it into a curry or stir-fry.