1 x Riverview Farms Hot Roast Pork with Crackle
500g x potatoes, peeled
350g x parsnips, peeled & halved lengthways
400g x Kent pumpkin, cut into 2.5cm thick wedges
100g x unsalted butter
10 x sage leaves
Steamed green beans
Sea salt & black pepper
Cook potatoes in a large saucepan of boiling water for 7-10 minutes until par-boiled. Drain and stand in a colander to cool.
Preheat oven to 180°C.
Heat the butter in a frypan over medium-high heat. Once foaming, add sage leaves and toss for 1-2 minutes until crisp.
Remove leaves with a slotted spoon and transfer to a plate lined with paper towel. Pour off butter into a large roasting tray, leaving behind any dark or browned solids (discard).
Add potatoes, parsnips and pumpkin to tray and turn to coat in butter. Season with salt and pepper.
Transfer tray to oven and roast for 35 minutes, turning vegetables over half way through cooking.