Pot-roast loin of pork in cider with celeriac

• pork loin↗2 ½kg kg

  bone in

• olive oil↗1 tbsp tbsp
• smoked bacon lardons↗100g g
• banana shallots↗300g g

  halved horizontally

• celeriac↗500-600g g

  peeled and cut into 3cm chunks

• thyme sprigs↗6
• garlic bulb↗1

  halved

• dry cider↗600ml ml
• frozen peas↗140g g
• mash

  to serve

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Season the pork and put in a large roasting tin.

2. 2

   Heat a large frying pan, add the oil and fry the lardons, shallots, celeriac and thyme until golden brown. Arrange around the pork with the garlic bulb.

3. 3

   Add the cider to the frying pan, bring to the boil, then pour around the pork. Cover with foil and roast for 1 hr. Remove the foil and cook, uncovered, for a further 45 mins.

4. 4

   Finally, add the peas and cook for 3 mins more. Leave the pork to stand, covered, for 15 mins before carving. Serve with buttery mash (add the soft roasted garlic cloves if you like) to soak up the delicious juices.