Roast Pork Shoulder with Haggis Stuffing

Roast Pork Shoulder with Haggis Stuffing
I am writing this surrounded by a cacophony of drilling, sawing and general demolishment of my house. I am safely cocooned in my sitting room with the three little monsters who are surprising sleeping soundly through the din. My little victorian railway cottage though does not have particularly thick doors and my bluesy country music which I have chosen to soundtrack my morning is turned up extra high to drown out the whip of tape measures, commercial radio and walls being hammered into submission. The worst thing about the whole affair though is that I am not allowed access to my kitchen today.

Macsween Haggis  |  Stroud Green Larder

Haggis  |  Stroud Green Larder

But you will be happy to know that all this upheaval is in the fine name of food. What else? I am biting the bullet and getting a door installed so I can shut off the kitchen from the rest of the house. There is a very narrow doorway between the hallway and the kitchen but in the past there has not been any space for a door for I am working with a very limited and tricky space in my wonky little house. But the lack of a kitchen door has proved problematic for numerous things, like when I’m burning stuff and I don’t want the rest of the house to know (that never happens I can assure you), or when it’s the height of summer and I’ve got every hob and both ovens on but due to the fact I have indoor cats I can’t open the windows. It’s deathly. However, the main reason for getting me a new door is to shut the mischief makers out of my hallowed arena. Yes my little sous chef will no longer be able to lounge around on the kitchen counter, sleeping on open pages of cookbooks, sniffing icing or pawing butter and puppy will no longer be able to weave in and out of my feet when I’m carrying pans of boiling water across the kitchen. My third camera shy beautiful blue girl never bothers in the kitchen unless she deems it treat time then she will roll around on the floor distracting me from keeping an eye on my caramel until I give in and pour her a big helping of Dreamies.

Haggis Stuffed Pork  |  Stroud Green Larder

Roast Pork Shoulder with Haggis Stuffing  |  Stroud Green Larder

It’s a necessary drama, having this door installed, as if I want to start my food business up properly from my home then there has to be a way to separate cats from kitchen, it’s all in the name of health and safety. It’s only been ninety minutes though and already I miss the kitchen. Hopefully it will only take them a day or so and then I can launch myself back in as I have a lovely burger relish recipe that I am itching to have a go at.

In the meantime I have to placate myself reminiscing about the wonderful Sunday lunch I roasted up at the weekend. Ever since my trip to Edinburgh in December and the sublime pig in a poke I ate with a generous smear of haggis at the Edinburgh farmers’ market I have been salivating over the thought of a roast joint of pork with haggis bulging from within. This weekend everything came together, I had my Macsween haggis, which is not only an excellent haggis but you can also get it everywhere, not just in Scotland. I also went to Broadway market and picked up an excellent boned and rolled shoulder of pork.

Roast Pork Shoulder with Haggis Stuffing  |  Stroud Green Larder

Now there are only two of us, not that it usually stops us from buying enough to feed the whole street, but it does mean that the joint was not quite big enough to capture all the haggis and during the roast some of the stuffing burst the banks and spilled onto the roasting tray. This could have been a burnt disaster but it turned out to give the excess haggis a wonderful crunch adding yet more texture to this sumptuous supper. The haggis that remained in the pork was moist and kept the meat juicy and flavoursome. I served my pork with roast potatoes, shredded spring greens, buttered carrots and lashings of thick gravy.

This was an absolute treat, the easiest stuffing in the world and a Sunday lunch triumph which will definitely become a staple in my kitchen.

Roast Pork Shoulder with Haggis Stuffing
Serves 4

1.2kg boned and rolled pork shoulder
250g haggis

  1. Pre-heat the oven to 220°C.
  2. Remove the string and unroll your pork shoulder. If your butcher hasn’t already done so then score the fat with a sharp knife.
  3. Extract the haggis from the casing and mash up with a fork.
  4. Spread the haggis on the inside of the pork shoulder evenly, then carefully roll the pork back up tightly, making sure no haggis escapes. Secure with cooking string.
  5. Season generously with pepper and rub salt into the pork fat. Place upright on a roasting tray with the fat facing the ceiling of the oven.
  6. Roast for 20 minutes then turn the oven down to 150°C. Roast for a further 1½ hours when the crackling will look golden and the haggis is spilling out of the pork.

Cauliflower Crust Pizza with Porchetta and Rocket

Cauliflower, this is your moment.

Cauliflower Crust Pizza

It really is the new wonder food. The versatility of this potentially bland vegetable is coming into its own these days in unexpected ways. Cooks everywhere are discovering new and interesting ways of incorporating it into our meals. In our house we gleefully use it as a substitution for just about any carb: for rice, for mashed potato and now today, for bread. More specifically, pizza dough.

Cauliflower Crust Pizza

Whomever came up with the idea to whizz up cauliflower into breadcrumbs, add cheese and eggs, ball into a dough, roll into a circle, place on a baking sheet, bake in the oven and add a bunch of tasty toppings is really very clever and not getting the credit they deserve.

Cauliflower Crust Pizza5
Cauliflower Crust Pizza6

It is much quicker than kneading a traditional bread dough for your pizza, carb free, not as greasy or heavy and is a secret vegetable. Basically what this adds up to is that you can go completely haywire with your toppings.

Cauliflower Crust Pizza3

I had some bravas sauce lurking in the freezer from a couple of weeks ago when I made these sweet potato fries so used that as my tomato base which was exactly the right consistency so worked really well. A friend of mine who eats a lot of pizza makes up the tomato sauce in a huge batch then freezes it into individual portions for later use which makes absolute sense to me. I also threw on some leftover roast pork which I had chopped up and fried up with an onion but if you don’t have that then porchetta is the obvious substitute. All I needed then was a handful of peppery rocket and some parmesan to grate on top.

I went a little bit deep pan for the recipe below but if you want a thinner and crisper base, just halve the ingredients and cook for slightly less time.

Cauliflower Crust Pizza

Cauliflower Crust Pizza
Recipe and styling inspiration adapted from Bakers Royale

1 large head of cauliflower (about 1 kilo)
25g parmesan, grated
2 eggs, lightly beaten

  1. Pre-heat the oven to 220°C.
  2. Break up the cauliflower florets and place in a food processor. Whizz until they form fine crumbs.
  3. Place the cauliflower crumbs, parmesan and eggs in a large mixing bowl. Mix thoroughly with your hands.
  4. Flatten the dough and form a circle. I used a cake round set on a lined baking tray and pressed the cauliflower mixture into the cake round so that when I lifted it up the pizza circle was perfectly formed. You can always flatten it out a bit more if you want a crisper base. I made the edges slightly raised as well to make it easier to top afterwards.
  5. Bake for 20-30 mins until the top has turned a golden brown.
  6. Remove from the oven and top anyway you want.

Porchetta and Rocket Topping

2 tsp olive oil
1 small onion, sliced
125g porchetta or leftover roast pork, chopped
200ml bravas or homemade tomato sauce
A large handful of rocket
50g grated parmesan

  1. In a medium frying pan heat up the olive oil then add the onion, fry gently for around 5 mins until it starts to soften.
  2. Add leftover roast pork if using and fry with the onions for around 5 mins until they just start to catch on the heat. If you are using porchetta then just fry off the onions for a further 5 mins until they begin to catch
  3. Meanwhile heat up your tomato sauce in a small saucepan on medium heat for 5-10 mins until bubbling hot.
  4. Load up your cauliflower crust, first by spreading on the tomato base, then adding the rocket, then piling on the roast pork or porchetta with the onions. Finally finish with a generous amount of grated parmesan.