With the disappointment of not being able to find parsnips made me miss the UK for a nano second so I picked up Paletilla de Cochinillo (shoulder of suckling pig) to sort of make up for it! It is just over one kilo in weight which will do nicely for me and my dogs, Issy and Poppy. They don't know that they are in for a treat. 

 

This is a 'one pan' and is not very intense leaving plenty of time to catch up with family and friends on video calls. 

 

At this point I'd normally say, open something special, Cava extra Brut for example but I am just on the back of a serious infection so no alcohol for me. And no I don't enjoy the taste of 0% booze.

 

Set oven to 220°C.

 

Layer sliced potatoes and onion in a roasting tin scattered with bay leaves and a good drizzle of olive oil. Season well. 

 

Place the meat skin side up and bake in the oven until the vegetables have softened and starting to crisp on the edges. 

 

After 30 minutes or so finely chop fresh parsley and garlic and add-in some olive oil and rub onto the flesh side of the meat then turn the temperature down to 180°

 

Continue to cook for 45 - 60 minutes checking after 30 minutes.

 

Towards the end of the cooking time turn oven to grill mode to make sure you have delicious crisp crackling.

 

Meanwhile, add a carton of reduced salt ready-made chicken stock to a pan. Add grated onion, carrot, apple, tomato, bay leaf, few sprigs of  thyme, pinch of chilli and a sprinkle of black pepper. Bring to the boil and simmer until reduced in half. 

 

When the meat is done remove from the oven and allow to rest while you sort out the gravy.

 

When the gravy is ready strain into Granny Morrison's gravy boat. 

 

Carve the meat and place over the potatoes and vegetables pouring over the gravy making sure there's plenty of crackling on the plate.

 

Cheers!