The perfect Mother’s Day roast

Mother’s are the unsung heroes in all our lives. They know exactly how to cheer us up, support us through everything and do the little things everyday that show how much they love us. All without asking for anything in return!

It can be difficult thinking of ways to show your Mum just how much you love her, but we’re here to help. Give her the break she deserves and treat her to a home cooked roast this Mothering Sunday. We’ve pulled together our most delicious roast pork recipes for some inspiration.

Roast Loin of Pork with Sloe Gin and Walnut Stuffing


Serves: 4-6

Cooking time: 30 minutes per 450g / ½kg (1lb) plus 30 mins (medium)*


  • 1kg (2.2lbs) Lean pork loin joint on the bone
  • 50g (2oz) Dried cranberries
  • 60ml (4tbsp) Sloe gin
  • 50g (2oz) Walnuts


  • 450g (1lb) Pork sausage meat (about 6 sausages)
  • 100g (4oz) Breadcrumbs made from stale bread or fruit loaf
  • Pinch mixed spice
  • Pinch cinnamon


  1. Preheat oven to Gas 4, 180ᵒC, 350ᵒF.
  2. Place cranberries in a small bowl with the sloe gin and allow to soak for 30-60 minutes.
  3. Dry the outside of the meat and score deeply using a sharp knife.
  4. Place into a bowl the sausage meat, breadcrumbs, spices and walnuts. Mix well together.
  5. Carefully take joint and make a deep large cut into the fatty point of the meat (not through the eye of the meat but towards the edge where the meat is most fatty).
  6. Add the cranberries to the stuffing and mix thoroughly.
  7. Take the stuffing and push into this hole. Any remaining stuffing can be shaped into large balls & cooked alongside the joint for about 20 minutes.
  8. Weigh the stuffed joint and calculate the cooking time*
  9. Brush with oil and sprinkle on salt and rub into the fat. Place on a rack in a roasting tin and open roast in a preheated oven for the calculated time.
  10. Remove joint from the oven and allow to stand for at least 10 minutes before carving.
  11. Save the cooking juices to make the gravy & add a good measure of Sloe gin to the gravy while making.
  12. Serve with the stuffing balls (if made with any remaining stuffing), roasted parsnips and all your favourite vegetables!

Slow roasted pork shoulder with apples, ginger, treacle & allspice


Time: 2 – 2 ½ Hours

Serves: 4 – 6


  • 1.35kg (3lb) pork shoulder joint
  • 5ml (1tsp) allspice
  • Salt
  • 30ml (2tbsp) black treacle
  • 2.5cm (1") root ginger, peeled and sliced
  • 300ml (½pt) cloudy apple juice
  • Juice of ½ a lemon
  • 15ml (1tbsp) soft brown sugar
  • 5ml (1tsp) cinnamon
  • 2 eating apples, cored and quartered

To serve:

  • Creamy mashed potato
  • Curly kale
How to cook:
  1. Pre-heat your oven to Gas 4-5, 180˚C, 350˚F.
  2. Line a large roasting pan with a double layer of foil.
  3. Now, cut strings on the joint of pork, flatten the meat and place into the roasting pan – rind side up.
  4. Deeply score the pork with a sharp knife and rub in the allspice and generously sprinkle with salt.
  5. Next, mix together the treacle, ginger, apple juice, lemon juice, sugar and cinnamon and pour the mixture into the roasting pan.
  6. Add the apples and scrunch the foil loosely around the joint – remember to leave the rind exposed.
  7. Cook for about 2-2½ hours or until meat is tender and soft – as the joint cooks and begins to shrink re-scrunch the foil around the joint.
  8. Serve with creamy mashed potato and steamed curly kale.

Slow roasted pork belly in apple, honey & cinnamon

Serves: 4


Cooking Time: Approximately 2 hours

Temperature: Gas Mark 4-5, 180˚C, 350˚F


  • 700g (1½ lb) lean piece of pork belly
  • 300ml (½ pt) cloudy apple juice
  • Seasoning
  • 5ml (1tsp) ground cinnamon
  • 2 apples, cored and quartered
  • 2 plums, stoned and halved
  • 2 large sprigs fresh sage
  • 15ml (1tbsp) honey


  1. Take the flat piece of belly, dry the rind and score deeply with a sharp knife. Line a shallow roasting pan with two large pieces of foil. Add to this the apple juice, seasoning and spices.
  2. Place the belly onto the foil and tuck the foil around the joint so that the liquid is against the belly joint, but leave the top dry and exposed. Brush rind with oil and sprinkle with salt.
  3. Open roast for about 1 hour. Add the apples, plums and sage, cover over the whole joint with foil and return for a further hour. When cooked carefully open foil, drizzle rind with honey and place under a preheated grill. Cook for about 5 minutes to finish off the crackling.
  4. Serve cut into thick slices, drizzle with sauce and serve with fruit.