Pork shoulder is a tasty, versatile piece of meat that needs to be cooked low and slow to avoid any toughness.
It’s the perfect cut of meat if you like some crackling too!
Invite some friends, pour some wine and have a fantastic Sunday . . .
Chicken liver pate
Costs: (49p per serving)
- 225g butter, divided
- 2 small onions
- 1 tart apple, peeled and cored
- 450g chicken livers
- 60ml brandy
- 2 tbsps double cream
- 1 tspn lemon juice
- 1½ tspn salt
- ¼ tspn pepper
METHOD: Measure 110g of the butter and set aside to soften at room temperature.
Coarsely chop the onion and apple in a food processor.
Heat 30g of the butter in a large frying pan over medium heat. Add the onion and apple and cook until soft and lightly browned. Return contents of the pan to the food processor.
Wash the chicken livers, and pat dry. Cut in half and trim as needed.
In the same pan, melt 50g of the butter over high heat. Add the chicken livers and cook quickly over high heat, stirring until browned and just done inside.
Reduce heat to low, then pour in the brandy. Carefully set alight, and let the flame die out. Place the chicken liver mixture in the food processor with the onion and apple. Add cream and process until very smooth.
Turn mixture into bowl and refrigerate until cool. Place reserved 110g of butter in processor.
Add about a third of liver mixture, blend for about five seconds.
Repeat twice until all of the liver mixture is added. Add lemon juice, salt and pepper and blend well. Taste and add salt as needed.
Spoon the pate into a serving dish, or into several small dishes.
Cover with the remaining butter, melted (optional).
Cover with cling film and chill in the fridge for several hours before serving.
TIP: SERVE with crusty bread. The pate will keep for up to two months in freezer.
Costs: (£1.67 per serving)
Cooking time: 3 hours, rest 20 mins
- 4.5kg (10lb) pork shoulder joint
- 1 tbsp olive oil
- 2 tbsp salt
- 2 carrots, chopped into large pieces
- 2 celery sticks, chopped into large pieces
- 1 onion, chopped into large pieces
- 2 cloves of garlic
- 1 bay leaf
- 200ml (7fl oz) apple cider
METHOD: Preheat the oven to 220C/fan 200C.
Using a sharp knife, score across the shoulder in strips, and rub with the olive oil and salt, making sure the whole skin is covered. Prepare the carrots by peeling and chopping into large pieces.
Scatter the carrots, celery, onion and garlic cloves over the bottom of a roasting tray and add the bay leaf. Place the pork on top of the veg and pour over the cider.
Put the shoulder into the oven for 30 minutes, uncovered, to start cooking the crackling. After 30 minutes, remove the tray from the oven and cover with foil.
Turn the temperature down to 170C/fan 150C. Return the joint to the oven and cook for another 2½ hours.
Baste the meat every 45 minutes with the cider and juices from the pan, basting directly over the crackling. Remove the foil for the last 30 minutes.
If the crackling needs crisping at the end of the cooking time, preheat grill to high and brown the crackling for 5-10 minutes.
Remove the pork from the oven, or grill, and allow to rest for at least 20 minutes.
TIP: SERVE with roast potatoes, green beans and apple sauce.
Apple and blueberry crumble
Costs: (92p per serving)
Cooking time: 30 mins
For the filling
- 3 Bramley apples
- 150g blueberries
- 25g fruit sugar
For the crumble
- 125g plain flour
- 50g porridge oats
- pinch ground cinnamon
- 50g butter, 15g fruit sugar
METHOD: Set the oven to 180C/fan 160C/gas 4. Peel, core and chop the apples. Place in a pan with the sugar and 3 tbsps water. Cook on a low heat until the apples are softened, then place in an ovenproof dish with the blueberries.
For the crumble, place the flour, oats, cinnamon and butter in a large bowl and rub together until the mixed ingredients resemble breadcrumbs.
Stir in the fruit sugar. Sprinkle crumble on top of the apple mixture. Bake for 30 minutes.
TIP: FOR a rich – and naughty – kick, serve the crumble with ice cream, cream or custard.
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