Pork Shoulder Roast

Preheat the oven to 150C. Place the onion, carrots, celery and thyme in a large deep roasting tin. Pour 600ml/20fl oz water in the bottom and place the shoulder on top. Cover with foil and place in the oven for three hours. Remove the foil and increase the temperature of the oven to 200C and Cook for a further 1½ hours.

For the mash, put the potatoes in a pan, cover with water and bring to the boil. Cook for 15-20 minutes, or until the potatoes are tender. Drain the potatoes and place back in the pan. Mash the potatoes with the butter. Set aside, keeping warm.

Remove the pork from the oven, cover and set aside to rest in a warm place for about 15 minutes.

Place the roasting tin on the hob and heat. Add the stock and cook until the volume of liquid has reduced by half. Strain and discard the vegetables

Place the roasting tin on the hob and heat. Add the stock and cook until the volume of liquid has reduced by half. Strain and discard the vegetables. Serve with some boiled Carrots and garden peas.