Neven Maguire's Roast Rack of Pork with Crispy Cream Roast Potatoes 

INGREDIENTS

• 1 Large Carrot, roughly chopped
• 2 Celery Sticks, roughly chopped
• 1 Onion, roughly chopped
• 1 Simply Better French Zingy Apple, cored & wedged
• 1 Tbsp Simply Better Toscano IGP Extra Virgin Olive Oil, plus extra
• 1.2kg Simply Better Challenger Potatoes, peeled & chunked
• 1 Simply Better West Cork Rack of Pork
• 4 Tbsp Simply Better Single Source Irish Jersey Cream
• 1 Tbsp Plain Flour
• 100ml Simply Better Dry White Wine
• 1 Heaped Tbsp Simply Better Handmade Cumberland & Port Sauce
• Simply Better Achill Sea Salt & Freshly Ground Black Pepper
• Simply Better Wild Sage & Sautéed Onion Sourdough Stuffing & Simply Better Braised Red Cabbage, to serve

METHOD

1. Preheat to 180°C (350°F/Gas Mark 4). Arrange the vegetables and apples in the middle of a roasting tin to act as a trivet and drizzle over the olive oil, then place the pork joint on top and rub with a little more oil. Roast for 1 hour then remove the joint and give it a good baste. Increase the temperature to 220°C (425°F/Gas Mark 7) and continue cooking for 40 minutes until the pork is cooked through and tender.
2. Add the potatoes to a large pan of cold water with a good pinch of salt, then bring to the boil and simmer for about 15 minutes or until almost cooked through. Drain and set aside to steam dry. Take the potatoes that are still warm and gently fold in the cream with a drizzle of oil and a pinch of sea salt. Tip out on a non-stick baking tin and cook on the top shelf of the oven for about 10 minutes, then turn the potatoes. Roast for another 40 minutes until cooked through and crispy, turning once. Leave to rest for 20 minutes covered loosely with foil.
3. When the pork has cooked, remove it from the oven and put on a plate in a warm place to rest. To make the gravy, put the roasting tin with the vegetables on a medium heat. Spoon off any excess fat and discard, then stir in the flour and cook for a minute. Pour in the wine and scraping the bottom with a wooden spoon. Add the Cumberland & port sauce with a splash of boiling water and stir until dissolved. Strain the gravy into a clean pan and keep warm, adding the resting juices from the pork meat just before serving.
4. Unwrap the meat and carve a chop per person to serve on plates with the crispy cream roast potatoes and the gravy. Have some stuffing and braised red cabbage to hand around separately.