Food

It's really easy... Sage, rosemary, thyme, an onion, garlic, chilli, salt, pepper and olive oil are all blended into a thick, gloopy marinade... I gave that to my butcher and he marinaded the pork shoulder before he rolled it for me... It went in the oven covered at 120°c for 7 hours then another 90 minutes at 250°c to crisp up the skin...

In the past I've cooked it for less time, it was perfect like this... The only thing I'd do differently next time is get the butcher to add more of the marinade, could've done with a bit more of that flavour coming through...

It was a lovely bit of pork though so the flavour was excellent as it was... Also means we can do whatever we like with it now as the herb flavour isn't too strong...