Roast Pork in Gravy with Dwarf Beans

Sliced roast pork from a shoulder joint weighing 1.5 kilogrammes, cooked at 200 deg. C for two hours on the middle shelf of the oven. The joint was covered in aluminium foil, which was removed for the final twenty minutes.

The gravy was made with the juices from the joint, along with some vegetable stock, and the herbs basil and sage. The gravy was allowed to cool so the fat could be removed. Reheated before serving.

Served with boiled unskinned Gem potatoes, and topped and tailed dwarf beans, grown in Warwickshire. The beans were steamed for about seven minutes.

Dressed with freshly ground black pepper.