Bonfire Night SUPPER

A hearty menu for a cosy night in with friends

- ROSE FOOKS

Slow-roast pork shoulder Treat your guests to a really impressive centrepiece.

SERVES 6 (with leftovers)

PREP 20 mins COOK 6 hrs 30 mins

* 3-3.5kg pork shoulder joint on the bone (see tip), scored

* 1tbsp fennel seeds, crushed

* 1tbsp coriander seeds, crushed

1Heat the oven to 220C Fan/Gas 9. To achieve crisp crackling, put the pork on an ovenproof rack in the sink. Pour over boiling water from the kettle. Pat dry with kitchen roll.

2Put the pork on the rack on a baking tray. Push the fennel and coriander right into the gaps in the skin. Rub over a little oil and scatter with sea salt.

3Bake for 30 mins, then reduce the heat to 130C Fan/Gas 2. Cook for another 6 hrs. After 1 hr, carefully pour a small jug of water into the base of the tin. Do this occasionally - the steam will keep the meat moist.

4To serve, remove the crackling and set aside. Roughly carve the meat or pull it apart using 2 forks - it will be meltingly tender. Serve with the crackling.

Vegetable soup with cheesy bread