Red Wine Pork Shoulder With Garlic Crushed Potatoes

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a kettle

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a high heat

Once hot, add your diced pork shoulder with 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 2-3 min or until lightly browned

Meanwhile, chop your potatoes in half

Top, tail, peel and slice your carrot[s] into discs on the diagonal

Peel and chop your red onion[s] into wedges

Wash your spring greens then pat it dry with kitchen paper

Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips, then add the sliced spring greens to a large piece of tin foil with a generous splash of cold water and a large knob of butter

Scrunch the foil around the spring greens to form a tightly sealed parcel

Tip: Cooking for 3 or more? Make 2 separate parcels!

Once the pork is slightly browned, reduce the heat to medium-high and add the onion wedges and carrot discs with your ground paprika, tomato paste and dried bay leaf[ves]

Add your chicken stock mix with your red wine paste and 400ml [500ml] [700ml] boiled water and bring to the boil over a high heat

Cover with the lid and put the dish in the oven for 55 min or until the sauce has thickened and the pork is cooked through – this is your red wine braised pork shoulder

Add the chopped potato to a baking tray (or two!) with a large piece of tin foil, then drizzle over a large splash of boiled water

Scrunch the foil around the potato to form a tightly sealed parcel

Tip: Cooking for 4 or more? Make 2 separate parcels!

Put the tray[s] in the oven for 55 min or until the potato is tender

Once the pork has had 45 min, remove the baking tray[s] from the oven, add the spring greens foil parcel to the other side and return the tray[s] to the oven for 10-12 min or until the spring greens are tender

Once the potatoes are tender, remove the tray[s] from the oven and transfer the cooked potato to a heatproof bowl with your roasted garlic paste, a knob of butter and a pinch of salt and pepper, then crush lightly with a fork – these are your roasted garlic crushed potatoes