Roast Pork with Garlic

Steamed, then Sauteed Pota­toes with Mush­rooms and Asparagus
(serves six)

1 2‑kg leg of pork with crack­ling, rolled and tied
6 cloves gar­lic, split
Mal­don sea salt
1 tbsp fresh rose­mary leaves, chopped
1 tbsp chili-infused olive oil
2 tbsps butter
1 pound minia­ture British potatoes
1 pound but­ton mush­rooms (or baby bel­las, cut in half)
1 bunch aspara­gus tips

Heat the oven to 425 degrees, and time the roast to cook in 90 min­utes. Slide a sharp knife very deep in a dozen places and slide the split gar­lic cloves in as deep as you can get them. Sprin­kle the roast with the chili oil and salt and rose­mary and place in oven.

In the last half hour of cook­ing, steam the pota­toes for 15 min­utes. In a heavy skil­let, melt the but­ter and throw in the pota­toes and mush­rooms. When the roast is fin­ished, take it out of the oven and pour the roast­ing juices into the pota­to skil­let. Let the roast rest for 10 min­utes or so while you throw the aspara­gus into the veg­etable skil­let and toss them all till the aspara­gus is cooked. Slice the roast thick and enjoy bites of every­thing togeth­er: gar­licky pork, crispy pota­toes, juicy mush­rooms and green aspara­gus. LOVELY.