Stuffed shoulder of pork


  • salt, for rubbing
  • 2 tsp small capers
  • 75g/3oz walnuts, chopped
  • 1 onion, finely chopped
  • 3 tbsp olive oil
  • gravy
  • mashed potatoes
  • + 7 more ingredients
    • 2-3 tbsp olive oil
    • 2kg/5lbs boned pork shoulder
    • 1 large free-range egg
    • salt and freshly ground black pepper
    • 5 fresh sage leaves
    • 1 lemon, juice and zest
    • 4 slices of white bread, crusts removed

1. Preheat oven to 230C/450F/Gas 8. 2. For the stuffing, cut the bread into small cubes and pulse in a food processor until they form breadcrumbs. 3. Heat the olive oil in a large frying pan over a medium heat and gently fry the onion until soft and translucent. Add the breadcrumbs and fry for ...

View full recipe at SpringPad


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