Dad doing the honours of serving
 

Be quick in this family or you'll miss out!



It's not complete without roast potatoes,
nothing is complete without roasted potatoes



Everyone looks happy and even veg on the plate,
well it looks green to us



Mandy shares her recipe!  
Order your roast cut and let us know how you go!

Mandy's Roast Pork

1 tablespoon cumin seeds

1 tablespoon mustard seeds

1 tablespoon crushed garlic

1 tablespoon salt

 2 tablespoons oil

Method
1. Preheat oven to 200ºC. If your oven has a fan function then use this. 
2. Score the skin of the pork with a sharp knife then pat dry with paper towel.
3. Mix together the flakes, seeds, garlic & salt and massage into the porkrubbing in well between the scored lines.
4. Place pork on a rack in a roasting tray (It's important to let air circulate around the roast for even cooking).
5. Insert a meat thermometer into the middle of the meat, avoiding the bone.
6. Drizzle over the oil.
7. Pour 1 cup of boiling water into the oven tray.
8. Place in the pre-heated oven for half an hour and then reduce the temperature to 120ºC and cook a further 3-4 hours until the juices run clear when the meat is pierced or until the thermometer reaches 71ºC.