Roasted Norfolk Pork with Pumpkin-Squash Mash & Walsingham Wine Jus

There’s no better time to embrace the season’s finest local produce. This recipe brings together the best of Norfolk’s bounty, combining tender outdoor reared Norfolk pork shoulder, sweet pumpkins and earthy squash both from from Jonny Cubitt, New Barn Farm, Blakeney, all elevated by the distinctive flavour of Walsingham Vineyard Solaris 2023 wine. The pork is roasted to perfection, offering juicy slices of meat with a glorious, crackling skin, while a velvety mash of pumpkin and squash adds comforting warmth to the dish. A drizzle of Walsingham Wine jus ties everything together with a subtle tang and a hint of elegance, making this the ideal centrepiece for an autumnal Sunday roast or a special family meal. It's a true celebration of Norfolk’s harvest, showcasing simple ingredients at their finest.

• 1.2 kg Norfolk pork shoulder (preferably free-range, with rind for crackling)
• 2 tsp sea salt
• 1 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp olive oil
• 200 ml Walsingham Wine (Solaris 2023, preferably)

• 400 g Norfolk pumpkin, peeled and diced
• 400 g Norfolk squash (such as butternut or crown prince), peeled and diced
• 25 g unsalted butter
• 2 tbsp double cream
• Salt and pepper, to taste
• A pinch of nutmeg (optional)

• 100 ml Walsingham Wine (reserved from above)
• 200 ml chicken stock
• 1 small shallot, finely chopped
• 1 tbsp butter
• 1 tsp fresh thyme leaves
• Salt and pepper, to taste

For Garnish:

• Fresh thyme sprigs
• Roasted pumpkin seeds (optional)

Instructions:

1. Prepare the Pork:

1. Preheat your oven to 200°C (180°C fan) or Gas Mark 6.
2. Score the pork rind deeply in a crisscross pattern and pat it dry with a paper towel.
3. Rub the pork with olive oil, minced garlic, chopped rosemary, sea salt, and pepper.
4. Place the pork in a roasting tin, skin-side up. Roast for 30 minutes to crisp the crackling.
5. After 30 minutes, reduce the oven temperature to 160°C (140°C fan) or Gas Mark 3. Add 200 ml of Walsingham Wine to the roasting tin, then cover the pork loosely with foil.
6. Roast for a further 1 hour 15 minutes, occasionally basting the pork with the pan juices.

2. Make the Pumpkin-Squash Mash:

1. While the pork is roasting, bring a large pot of salted water to a boil.
2. Add the diced pumpkin and squash and cook for 15-20 minutes until tender.
3. Drain the vegetables and return them to the pot. Mash them with butter, double cream, and a pinch of nutmeg (if using). Season with salt and pepper to taste.
4. Set aside and keep warm.

3. Prepare the Walsingham Wine Jus:

1. In a small saucepan, melt 1 tbsp of butter over medium heat. Add the chopped shallot and thyme, cooking gently for 3-4 minutes until softened.
2. Add 100 ml of Walsingham Wine and simmer until reduced by half.
3. Stir in the chicken stock and continue to simmer for another 5-7 minutes, until the jus thickens slightly.
4. Season with salt and pepper to taste. Set aside and keep warm.

4. Finish the Pork:

1. Once the pork is fully cooked and tender, remove it from the oven and let it rest for 10 minutes before carving.
2. If the crackling needs to crisp up more, you can place the pork under the grill for a few minutes, watching carefully to prevent burning.

5. Serve:

1. Carve the Norfolk pork into thick slices and serve with a generous spoonful of pumpkin-squash mash.
2. Drizzle the Walsingham Wine jus over the pork and garnish with fresh thyme sprigs. If desired, sprinkle roasted pumpkin seeds over the mash for added texture.

Pairing Suggestions: