Fathers day the 3rd sunday in June when we honour our fathers. What have you got planned??

Have the little ones been busy making cards for their special dads & grandpa’s. I had a lovely conversation in my local butchers this week, when the youngman was telling me how much he was looking forward to Fathers day, then proud as punch he showed me this beautiful picture of his little girl literally 2 weeks out. ‘This is my first fathers day’, he said, ‘and I have been told I am going to be spoilt’. It was lovely and I sincerely hope Danielle that you had a super Fathers day!

I always find fathers day very hard, as my father passed away, god bless him. He was a great inspiration and I miss him dearly, as do my children and mother too. So its one of those days when you need to take time out, (and like mothers day) and make sure you honour those special loved ones in our lifes; and in the process have fun too, to build many happy memories as we did and continue to do.

In my oven now is a roast of local pork. I had a large pork loin joint with a large piece of fat not only to cook with it but to crackle of course. I have made some homemade stuffed apples with onion sauce, chateau potatoes, roasted carrots & parsnips and broad beans. All served with a rich traditional homemade gravy.  For dessert I have made a superb apple and strawberry pie, which I am serving with cream or custard, as some of my guests do not like cream.  The smell from the kitchen is enough to make you want to eat the newspaper, and there are rumbling tummies everywhere. Meanwhile too if you want to check our some of my apple pie recipes why not start with this, back in the kitchen we celebrate apple day blog.

All the man are busy sunbathing, while the women have joined me in the kitchen with wine in hand, (although this time I have hidden the tequilla from Aidy!  read my previous blog bbq grills for the sunshine)

For a great Roast Pork Loin: Your going to need -  2-2.25kg/4lb 8oz-5lb loin of pork on the bone, rind removed, 1 garlic clove, crushed, 1 tsp finely chopped fresh rosemary, plus a few extra whole sprigs, 1 large onion, thickly sliced, 2 tbsp cider vinegar , plus extra for gravy, 2 tbsp redcurrant jelly, plus extra for gravy and 500ml vegetable stock. For the apples to go with your pork you will need 50g butter, 1 small onion , finely chopped,1 small lemon , grated zest, 50g fresh white breadcrumbs, 1 tsp finely chopped fresh rosemary needles and 6 good-sized apples , preferably Golden Delicious

Start by making some deep incisions in the pork, close to the bone. Mix together the garlic, chopped rosemary and 1 teaspoon salt. Rub this into the cuts, spreading any extra over the meat. Set aside for 20 minutes. Meanwhile, preheat your oven to 220C/gas 7/fan 200C. Scatter the onion and a few sprigs of rosemary into a roasting tin. 

Like this great Casa large non stock roasting tray with handles. It is a large non stick roaster with handles made form carbon steel, with 3 layers of non stick spray on this product. The tin is 37 x 29 x 7cm, Dishwasher safe, Weighing 900 grams and comes with a Lifetime warranty. So its perfect for all of those Sunday Roasts your going to treat everyone too!

Put the pork on top, skinned side up, cover tightly with foil and roast with the rind for 30 minutes. Then turn down your oven to 190C/gas 5/fan 170C and cook the rind for a further 30 minutes and the roast joint for a further hour. Now remove the foil and roast uncovered for 20 minutes. Start preparing your apples, by placing the butter in a pan to  melt, then cook the onion gently until soft but not browned, about 10 minutes. Take this off the heat and add the lemon zest, breadcrumbs and rosemary. The season well to your taste. Core your apples, then cut a line through the skin all round the waist of each. Fill each apple with onion stuffing. Mix the vinegar and redcurrant jelly for the glaze. Remove the pork from the oven. Turn the oven to 200C/gas 6/fan 180C. Stand your apples around the pork, brush the pork with a little of your glaze too and drizzle a little over the apples. Return to the oven and roast with the rind also in the oven, uncovered, for a further 20-25 minutes. Baste the pork twice with the juices and brush once with any remaining glaze that you have. Test the pork by piercing in the centre with a skewer. The juices should run clear, not pink. If in doubt, remove the apples, keep warm, cover the pork with foil and cook for 10-15 minutes more. Put the pork and apples on a warmed plate, cover with foil and leave in a warm place for 15 minutes. Spoon off the excess fat from the tin and put the tin on the stove over a medium-high heat, before pouring in your stock. Boil vigorously for 5-6 minutes. Taste and season, adding a little redcurrant jelly and/or cider vinegar to taste. Strain into a gravy boat. Serve the pork and apples with the crackling, garnished with rosemary, with a selection of vegetables of your choice. Delicious!

Take a look at my previous blogs including Sunday lunch best roast pork for more pork roast recipes.