Josh Eggleton’s recipe for a delicious New Year’s Day dinner…
For a New Year’s Day feast with a difference, try this festive recipe from Josh Eggleton of the Michelin-starred Pony & Trap in Chew Magna. It’s a great way to use up all of those leftover vegetables, but sufficiently indulgent to be worthy of ringing in 2015.
Shoulder of pork
800g of pork shoulder, de-boned and scored
2 red onions, cut into quarters
1 celery stick
1 sprig of thyme
200ml of white wine
1l of water
Bubble and squeak
400g of potato, cooked
1 parsnip, cooked
1 carrot, cooked
1 swede, cooked
1 savoy cabbage, roughly shredded and cooked
1 leek, roughly chopped and cooked
2 shallots, sliced
60g of cheddar, grated
30g of butter
Preheat the oven to 200°C/gas mark 6.
Place the pork in a large, heavy-based roasting dish. Pour in the water to reach halfway up the pork and add the rest of the ingredients. Place in the oven for 20 minutes, then turn the oven down to 110°C/gas mark 1/4 and cover with a lid. Cook for 2 hours until tender.
Once ready, remove the pork from the pot and set aside. Place the saucepan with the cooking liquor over the heat and skim away any scum that rises to the surface. Strain the liquor and set aside to serve with the pork.
Meanwhile, make the bubble and squeak. Melt the butter in a frying pan over a medium heat. Add the shallots and sweat until soft, then add the rest of the cooked leftover vegetables. Heat through and stir to form a rustic mash.
Increase the heat and continue to cook, stirring occasionally to brown the mixture. Remove from the heat and season to taste. Top with the cheese and finish off in an oven set t 180°C/gas mark 4 until golden brown.
While the pork is still hot, use 2 forks to roughly shred the meat as this will help it take on the cooking juices when served. Divide the pork between 4 large bowls with the bubble and squeak and a good ladle of the cooking liquor.