Chestnut Smoked Pork with Five Leaf Salad

A chestnut smoked joint of roast pork (1.2kg), cooked with a small number of vegetables (leek, carrot and celery).

The roasting tray was covered with aluminium foil, and covered in the diced vegetables (a quarter of a head of celery, two medium size leeks, and two medium sized carrots).

The vegetables were drizzled in a little sunflower oil before the joint was added on top. 100mls of water was added to the tray. The joint was dressed with sea salt, and freshly ground black pepper, and sealed with more foil.

Cooked in the middle of an oven preheated to 190 deg C, for 1 hour and 45 minutes. With twenty minutes to go, the foil covering was removed, to allow the surface to brown.

Once cooled, the joint was carved with an electric carving knife (remove the string from the joint!). Served with a five leaf salad of chard, purple lettuce, spinach, rocket, and coriander. Plus garlic, diced spring onion, and baby plum tomatoes. Dressed in olive oil, and a little white pepper. Delicious!