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Summer supper: Slow roasted shoulder of pork, braised marrow, runner beans and charlotte potatoes, with rhubarb fool and shortbread biscuits to follow!

Summer supper: Slow roasted shoulder of pork, braised marrow, runner beans and charlotte potatoes, with rhubarb fool and shortbread biscuits to follow!


With a busy farm to run and events company to manage, Emma from Oakleigh Fairs is no stranger to multitasking and quick suppers.   Here she shares her suggestion for a delicious summer supper with the freshest ingredients.

"So my escape is my kitchen. And with a brand new range cooker (much needed as the door of the old and very small predecessor was literally hanging off) I have been 'escaping' a lot, of late both as a necessity and a pleasure.

Again we are lucky enough to grow quite a lot of our own veg in a series of home-built raised beds; and at the moment we are inundated with marrows, tomatoes and beans (as well as salad leaves which I would encourage everyone, even with minimum space to grow themselves) and beautiful chard - the stalks vary from a deep ruby red to a bright sunny yellow, but all is absolutely delicious, grows like topsy and (once you have bought the seeds or plugs) absolutely free and of course fresh; and the more you pick the more it grows - marvellous! One thing we don't grow is potatoes - I'm not entirely sure why - space most likely!

Ingredients

  • Shoulder of Pork
  • Carrots
  • Celery
  • Thyme
  • Marrow
  • Onion
  • Tomato
  • Butter
  • Runner beans
  • Potatoes
  • Rhubarb
  • Brown Sugar
  • Whipped Cream
  • White Sugar
  • Butter
  • Flour

Method

  • For the Pork: Firstly start by browning the pork all over, then transfer to a roasting pan with some carrots and celery roughly chopped under the meat and seasoned with some salt and pepper and some roughly chopped herbs (I use a selection of different types of thyme). Start quite high and then put some water the the bottom of the tin, cover it and turn the oven down as low as yours can go and forget about it for the next three hours.
  • For the vegetables:
    The marrow needs to be roughly chopped and de-seeded, then put in a low sided ceramic dish with some sliced onions and tomatoes. Dot some butter over it, season and cover. Cook until the marrow is tender, but not mushy.

    The beans need to be carefully strung, sliced and then steamed and you could
    do this in your steamer above the potatoes which you are going to boil,
    again until tender.
  • As an extra treat: The rhubarb fool couldn't be simpler. Carefully de-string the stalks and stick in a pot on the stove with less water than you think you are going to need and quite a lot of brown sugar. Cover and let it bubble away - careful it doesn't stick and keep adding sugar as you need it (yes I know we shouldn't but sometimes, we have to...). When it's good and mushy and sweet, leave it to drip through a sieve into a bowl. Take the rhubarb mush and mixwith whipped cream and then put it into the fridge to chill. The liquid you can boil up some more and then put to one side in a jar to add to anything you like really! I pour a little into the pork juices to make a lovely rich gravy. And if you have some other fruit (we had the last of our lovely yellow raspberries as well as our TWO apricots), simply slice into a dish and have on the side with the fool. If you were feeling a bit indulgent (and if the sun is shining, who isn't) you could knock up some simple shortbread biscuits - sugar, butter and a bit of flour. Mix into a dough, roll into a sausage, wrap in cling film and chill as long as you can before slicing into rounds and lightly baking.