Food: Succulent and slow-cooked pork is perfect for a Sunday

Portsmouth & Southsea railway station by Andy Cooper

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Chef Lawrence shares his recipe for a dish you can pop in the oven while you make the most of the weekend.

On Sunday morning I embarked on my morning run and cycle ride into the South Downs.

While spinning away I considered what we could have for supper and how I’d have time to cook it in a day that already seemed full.

We needed to get over to Wickham to view some animal feeders that we intend to grow herbs in.

Because we were going that way, we had decided to take the dogs to Hundred Acres.

As the rain slowed and a burst of sunlight shone, I remembered Goodwood.

Now most people think of racing cars or horses when Goodwood is mentioned, but I was thinking about a piece of pork from the organic farm.

Goodwood Home Farm is set in a 12,000-acre estate in West Sussex and is the largest lowland organic farm in the United Kingdom.

The farm raises rare and native breeds of pig, cattle and sheep and makes wonderful cheese and ale.

We are currently using Saddleback pork in the restaurant and you can tell by the flavour the animals benefit from their free-range life on the estate.

I knew I had the pork already prepared, so I just needed to pick up some apple juice and spice to go with it in the pot.

Here’s what I did to make our Sunday dinner and I served it with some roast fennel, parsnips and carrots.

To find out more about Lawrence’s restaurant, Fat Olives in Emsworth, visit or call 01243 377914.