Roast Pork with Vegetables

• 2 Onions, thickly sliced
• 6–8 fresh Thyme sprigs,depending on size
• 1.75 kg boned thick end of Belly Pork, rind scored
• a little Olive Oil
• 750g New Potatoes, scrubbed and large ones halved
• 700g Courgettes, thickly sliced
• 2 different coloured Peppers, halved, de-seeded and cut into large chunks
• 350g Tomatoes, halved
• 4 Garlic Cloves, halved
• freshly ground Black Pepper
• 150ml Red or White Wine

Preheat the oven to 180°C/350°F/Gas Mark 4.

Place the onions in a roasting tin, arranged in a mound about the same size as the pork joint.

Lay half the thyme sprigs on top and put the pork joint on top of that.

Rub a little oil and salt, if liked into the rind and roast, uncovered, for 1 3/4 hours, spooning the pan juices over halfway through cooking.

Pour off most of the fat from the roasting tin to leave about 3 tablespoons.

Reserve the drained fat in case you need it later.

Add the potatoes to the tin and toss them in the pan juices.

Roast for 15 minutes and then take the tin out of the oven.

Increase the oven temperature to 200°C Gas Mark 6.

Turn the potatoes, add all the remaining vegetables and thyme with the garlic, sprinkle the vegetables with a little seasoning and toss them in the pan juices.

If there aren't quite enough juices to coat, drizzle over a little of the fat that you drained off earlier.

Roast for 30–40 minutes until the vegetables are tender and the potatoes are browned.

Insert a small sharp knife into the centre of the pork – if the juices run clear the pork is ready.

If the pork rind hasn't crackled sufficiently, transfer the pork to the base of the grill pan and cook under the grill for a few minutes until the top is crisp, but keep a watchful eye so that it doesn't catch.

Transfer the pork to a serving dish and the vegetables to a second dish.

Add the wine to the roasting tin and heat the tin on the hob until the pan juices are bubbling.

Pour into a jug.

Carve the pork into thick slices (you may find it easier to remove the crackling first and snip this into pieces with kitchen scissors).

Serve with the vegetables and sauce.

Tips

Vary the vegetables depending on what you have in the garden; thickly sliced squash or chunky pieces of aubergine also work well.

Score the pork rind with a new craft or Stanley knife and keep it especially for this purpose.

You will find it much easier to use than a kitchen knife.