A feast for the family.


  • 1 rack of pork 4/8 bone
  • 1 cup soaked prunes
  • 1 tblsp chopped rosemary
  • 1 tblsp chopped thyme
  • 1 cup olive oil
  • for the roast root vegetables:
  • 1 onion (peeled and thickly sliced)
  • 4 large carrot (peeled and chopped)
  • 1 parsnip (peeled and chopped)
  • 1 cup baby onions (peeled)
  • 2 cloves garlic (peeled and sliced)
  • 50 g butter
  • 125 ml white wine vinegar
  • 75 ml honey
  • 2 tblsp thyme sprigs
  • 100ml olive oil
  • for the apple purée:
  • (makes about ½ pint)
  • 2 crisp eating apples
  • 1 tblsp sugar (optional)
  • 100 ml apple juice (good quality)
  • knob butter


  • For the Pork:
  • Make an eye in the centre of the meat and stuff with the prunes.
  • Cover the rack with the oil and herbs, season.
  • Seal on a hot pan both sides.
  • Roast in an oven for 45/60 minutes at 180°C until cooked (juices will run clear).
  • Leave to rest for 10 minutes.
  • For the Roast Vegetables:
  • Over a high heat, sauté the vegetables in the olive oil using a roasting tray for 2/3 minutes.
  • Season and add the rest of the ingredients.
  • Roast in a hot oven at 200°C for 15/25 minutes tossing occasionally.
  • For the Apple Purée:
  • Peel, core and dice the apples.
  • Place in a pan with the sugar and apple juice.
  • Bring to the boil, then simmer.
  • Remove from heat, whisk in butter until you have achieved a smooth puree.
  • Pass through a fine sieve if necessary.
  • Leave to cool, then chill in a bowl covered with cling film.

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