Ingredients

2kg Blade of Pork teaspoon of Sea Salt 2 tblsp Olive Oil (for the crackling) Stuffing (1 Onion, 1 Apple, 4 Celery Sticks, 1 cup of ground Cashew Nuts, 50g Butter, 2 tblsp of Fresh Sage Leaves, Zest and Juice of Lemon, 250g Breadcrumbs) 4 Roast Potatoes per person (roasted in 2 teaspoons of Beef Dripping) Cauliflower Cheese (1 Cauliflower, 4 cups of Grated Chedder Cheese, 250ml Milk, 1 tablespoon flour, 1 tablespoon butter, salt and pepper) Dutch Carrots Sugar Snap Peas Apple Sauce (2 Green Apples and a sprinkle of sugar)

Description

Make The Sauce For The Cauliflower Cheese (butter, Cheese, Milk, Flour, Salt And Pepper In A Sauce Pan Together On A Low Heat Until Cooked Through). Par Boil The Cauliflower, Drain, Place In A Dish, Pour The Sauce Over And Set Aside Until The Pork Comes O

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