3 tablespoons canola oil
2 medium-sized brown onions, sliced
1 x 400g can chopped tomatoes
1 tablespoon ground cumin, plus 1 teaspoon extra
800g-1kg pork shoulder
550ml chicken stock
4 sage leaves, finely sliced
1 handful Italian parsley, chopped
3 sheets pre-rolled puff pastry
1 egg, beaten
butternut yoghurt sauce, to serve
roasted, buttered chickpeas, to serve
½ butternut, skin on and seeds removed
2 tablespoons water
4 tablespoons unsweetened Greek yoghurt
40g butter
1 x 400g can chickpeas, drained
1 clove garlic, minced
2 teaspoons smoked paprika


2.Heat 1 tablespoon of oil in a frying pan that is big enough to fit the pork shoulder.
3.Add the onions and cook until they soften.
4.Add the tomatoes and bring up to a simmer.
5.Transfer the onions and tomatoes to the slow cooker or a roasting dish (depending on which method you would like to use). This will create a nice saucy base for the pork.
6.Rub 1 tablespoon ground cumin into the pork shoulder.
7.Place the remaining 2 tablespoons of canola oil in the frying pan and heat for 30 seconds or so.
8.Carefully place the pork into the pan. Brown all sides and then transfer into the slow cooker or roasting tray, nestling the pork into the sauce.
9.Keep the pan on the stove and add the chicken stock, stirring to lift all the good meaty bits left behind.
10.Pour the stock into the cooker or tray.
11.If you are using the slow cooker, cover with the lid, set to low and leave the pork for 6 hours.
12.If you are using the oven, cover the roasting tray with foil and place in a preheated oven, fan bake at 150˚C. Cook the pork for 2-2½ hours.
13.Once the pork is soft and falling apart, remove from the sauce and set aside.
14.When the pork is a little cooler, place in a mixing bowl, take a pair of tongs and pull the pork apart.
15.Take the saucy base and pour into a pot, add in the sage, parsley and the remaining 1 teaspoon cumin and mix well.
16.Place the pot over a medium heat and reduce until nice and thick.
17.When the sauce has reached a thick and almost sticky consistency, pour it into a mixing bowl.
18.Season well with salt and pepper and mix until combined.
19.Increase the oven to 200˚C.
20.Cut each pastry sheet in half lengthways and lay them out on the bench.
21.Place the pork down the middle of each pastry length, pressing it gently to ensure it holds its shape and sticks to the pastry slightly.
22.Take a pastry brush, dip it in the beaten egg and run it down one of the lengths of pastry. Roll the pastry over and secure the pastry seams.
23.Place the rolls, seam side down, onto a baking tray lined with baking paper.
24.Repeat until all the pastry has been rolled, taking care that all the rolls have some space between them on the baking tray.
25.Brush each with some more beaten egg.
26.Use a sharp knife to make 6 slashes along the rolls. This will help some air to escape and leave you with crispy pastry.
27.Bake the rolls for 15-20 minutes until beautiful and golden.
28.To serve, you can either cut the rolls or tear them into manageable pieces. They are great either hot or cold.
30.Preheat the oven to 185˚C.
31.Line a roasting tray with baking paper.
32.Cut the butternut into 6 pieces, place on the tray, then sprinkle with the water and a pinch of salt.
33.Cover with foil and bake in the oven until the butternut is soft.
34.Once the butternut is cooked, remove from the tray and peel off the skin.
35.Place into a food processor and start blending.
36.Add enough water to loosen the butternut.
37.Once smooth, take the butternut out and place in a bowl.
38.Add the yoghurt and season with salt to taste. Mix well.
39.Serve with the spiced pork rolls.
41.Preheat the oven to 200˚C.
42.Put the butter in a roasting tray and place in the oven for 4-5 minutes, until the butter is starting to colour.
43.Mix together the chickpeas, the garlic and paprika, adding salt and pepper to taste.
44.Add the chickpeas to the tray, mix to coat and roast in the oven until starting to crisp, about 25-30 minutes.
45.Mix a couple of times during the cooking process.
46.Serve hot with the pork rolls and butternut yoghurt sauce.

Recipes & food styling / Samantha Dinsdale / Photography Nicola Edmonds

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