Traditional Roast with A Modern Twist

slightly spicey roast pork with roast veg

1. 1

   pork marinade: 2 garlic cloves, 1 medium green chilli, 1tsp dried rosemary, 1tsp dried thyme, 2tbsp lemmon juice and 3tbsp olive oil.
   
   finely chop garlic and chilli (remove chilli seads if prefered?) and add to other ingredients in a bowl and mix. apply to pork joint (smother) wrap pork in cling film and refridgerate for min of 2 hours then roast for 50 to 70 mins.
   
   Roast veg: 10-15 med mushrooms, 1 red onion, 125g baby corn, 100g asparagus tips, 150g fine beans, 500g charlotte pots, 250g chantenay carrots, 10-15 cherry toms and 10-15 olives (optional) and 1 190g jar clasic pesto.
   
   half potatoes and carrots lenght ways (do not peel) and roast for 20 mins gas mark 6.
   chop onion into large chunky pieces then add with the rest of the veg with pesto and large splash of olive oil mix well and roast or further 30 mins.
   
   finnaly carve pork and serve with veg!