Lady Eve Shoulder of Pork with hearty vegetables in a rich tomato sauce and crème fraiche.


  • 1.5 lb shoulder of pork off the bone and chopped into pieces (your butcher should do this for you)
  • 1 onions finely chopped
  • 3 large cloves of garlic
  • 1 parsnips
  • 1 carrots
  • 2 tins chopped tomatoes
  • 2-dstp-tomato puree
  • 2 whole sprigs fresh rosemary
  • 175 ml crème fraiche (or half fat)
  • teasp sea salt
  • a heaped teasp coarsely ground black pepper
  • olive oil.


  • Heat the olive oil , add the onions and fry for 10 minutes until soft and sweet. Add the crushed garlic and cook for a further minute or two. In the mean time prepare the veg; cut the carrots and parsnips into the shape of thick chips – just under 2 cm in width, similar length to a chunky chip, add to the onions. Season the meat with a little salt and pepper. Add the tomatoes and puree to the onions, bring to a simmer and then add the meat, rosemary springs and crème fraiche. Season. Bring back to a gentle simmer and put in the oven at 180c for about 1.5 hours. Taste and adjust seasoning.