This lean roast dinner uses pork leg topped with prosciutto. Serve with roast potatoes, carrots and celeriac, plus lots of herbs and an apple gravy
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Make herb roast pork differently
Make roast chicken with lemon & pesto veggies instead. Follow the recipe, above, but instead of pork, put a large chicken in a roasting tin (remove fat from the cavity and trim excess skin around the neck). Stuff with half the herbs and a squeezed lemon (save the juice). Scatter round the potatoes, garlic and 2 cubed red peppers (omit the carrots and celeriac). Continue to next step...
Make herb roast pork differently, part two
Instead of apple gravy, mix 400ml reduced-salt chicken stock with the lemon juice, 1 tbsp white wine vinegar and 2 tbsp pesto. Pour over the veg, then cover with foil and roast for 1 hr at 180C/160C fan/gas 4. Uncover and increase the heat to 220C/200C fan/gas 7. Add 2 sliced courgettes and a drained 390g can artichoke hearts (in water), then spray with oil. Roast for 45 mins more. Carve, but discard the skin and skim the juices of any fat. (Nutrition per serving: 441 kcals, protein 42g, carbs 22g, fat 20g, sat fat 5g, fibre 4g, sugar 5g, salt 0.7g)