Infused beetroot is used to create a crunchy, fresh relish with celery and apples in this deliciously light alternative to a Sunday roast.


Serves: 6

Preparation time: 20 minutes

Cooking time: 2 hours 10 minutes


You’ll need


for the salad

1.2 kg joint of pork shoulder or leg, boned & rolled, rind removed

2 cloves garlic, peeled & slivered

1 lemon

1 tsp smoked paprika

6 rashers smoked streaky bacon

a small bunch of thyme

3 tbsp olive oil

1kg butternut squash

80g bag baby salad leaves

80g bag rocket

salt and freshly ground black pepper


for the relish

1x 200g pack Juniperberry & Black Pepper beetroot, cut into thick matchsticks

1 Pink Lady apple, cored & cut into thick matchsticks

1 sticks celery, cut into thick matchsticks

2 tbsp mayonnaise

salt & freshly ground black pepper



What to do


Preheat the oven to 180°C/160°C fan oven/gas 4.


Pierce the pork all over with the tip of a sharp knife and poke in the garlic slivers then add to a large roasting tin. Cut thin slices off half the lemon then squeeze the other half into a small bowl. Stir in the paprika, then spread all over the pork. Lay over the rashers of bacon and tuck in half the thyme and lemon. Finally drizzle over a tablespoon or so of oil and roast in the oven for 2 hours.

Cut the squash in half and scoop out the seeds. Cut each half into 1 cm thick slices, leaving the skin on for a delicious chewy texture, and add to a bowl. Mix through the remaining thyme and olive oil and season with a little salt and pepper. 30 minutes before the pork is due to come out of the oven, tip the squash into the same roasting tin and let it cook alongside the pork.


Remove the pork from the oven and transfer to a plate, loosely covered in foil to rest. Return the squash to the oven and cook for a further 10-15 minutes until soft. Remove from the oven and toss around to coat in the roasting juices.


To make the relish, mix everything in a bowl and season to taste with salt and pepper.


When you are ready to serve, scatter the salad leaves over a platter. Cut the pork into thick slices and arrange over the leaves along with the roast squash and drizzle over any roasting juices. Finally spoon on the relish and serve.



Recipe courtesy of: