- 750g carrots
- 1½kg new potatoes
- 450g chard
- 450g onions
Serve your pulled pork with some creamed chard. Fry a finely chopped onion and a little garlic in some butter. Add sliced chard and stir till wilted. Add a good grating of nutmeg and plenty of seasoning. Pour in a glug of double cream. Warm through to serve.
Caramelized carrots are a sticky treat. Peel and quarter carrots. Melt a chunk of butter in a deep frying pan. Stir in some crushed garlic, a few sprigs of thyme, a couple tbsp sugar and the juice of 1 orange. Lay the carrots in a pan in one layer. Cover and gently cook for 15-20 mins till soft and syrupy.