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Hannah Lewry

Recipes & Articles by Hannah Lewry

Mexican recipes

Quick pork rasher and crunchy veg broth with slaw

20 minutes

Cauliflower recipes

Baked cauliflower cheese soup buns

40 minutes

Cheat recipes

Mushroom arancini balls

20 minutes, plus chilling time

Leftovers recipes

Easy peanut butter garage noodles

15 minutes

Chicken recipes

Crumbed chicken and pea pesto gyros

15 minutes

Beetroot recipes

Sweet potato soufflé pie with beetroot and walnut sauce

1 hour 10 minutes

Warm pudding

Baked ice-cream croissant pudding

45 minutes

Cheat recipes

Cheat’s creamy mushroom risotto with lemony kale

15 minutes

Duck recipes

Slow-cooked duck leg ragù with pappardelle

4 hours

Grain recipes

Smoky paprika-and-tomato baked barley and beans

4 hours

Slow roast

Greek-style braised pork shoulder with fennel-and-baby marrow salad

4–5 hours

Greek-style braised pork shoulder with fennel-and-baby marrow salad

By Hannah Lewry

Serves 10 to 12

Difficulty Easy

Prep Time 45 minutes

Cooking Time 4–5 hours

Ingredients

4.8 kg pork shoulder
sea salt, for rubbing
olive oil, for drizzling
1 x 750 ml bottle white wine
1 bulb fresh fennel, sliced
1 x 200 g sachet green olives, drained
1 x 200 g sachet black olives, drained
2 heads garlic, halved
3–5 baby onions , halved
1 T peppercorns
10 fillets anchovies
2 lemons, halved
100 g butter
4 sprigs rosemary
200 g dried chickpeas, soaked

For the fennel-and-baby marrow salad, toss:

2 bulbs fresh fennel, shaved
10 baby marrows, shaved
1 lemon, juiced
2 T extra virgin olive oil
sea salt and freshly ground black pepper, to taste
10 g mint, leaves picked
Woolworths sheep’s milk feta, crumbled, for serving
toasted ciabatta crumbs, for sprinkling

Method

1. Preheat the grill to high. Score the fat and skin of the pork shoulder, pat dry using kitchen paper and rub the salt into the sliced fat. Drizzle with a little olive oil, place in a deep pan and grill for 15 20 minutes, or until crispy. Take care not to burn it.

2. Remove from the oven, turn off the grill and reduce the oven’s temperature to 160°C. Pour the wine into the pan, then add the fennel, olives, garlic, onions, peppercorns and anchovies to the pan. Nestle in the lemons, return to the oven and braise for 4–5 hours. Add the chickpeas halfway through cooking.

3. Once cooked, cover with tinfoil and allow to rest for 45 minutes before carving. Slice and serve with the pan juices and salad.

Browse more slow roast recipes here.

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Chicken tikka wraps with avocado and curry mayo

Chakalaka pasta

Recipes & Articles by Hannah Lewry

Easy, cheesy chilli poppers

Quick pork rasher and crunchy veg broth with slaw

Baked cauliflower cheese soup buns

Mushroom arancini balls

Easy peanut butter garage noodles

Crumbed chicken and pea pesto gyros

Sweet potato soufflé pie with beetroot and walnut sauce

Baked ice-cream croissant pudding

Cheat’s creamy mushroom risotto with lemony kale

Slow-cooked duck leg ragù with pappardelle

Smoky paprika-and-tomato baked barley and beans

Greek-style braised pork shoulder with fennel-and-baby marrow salad

Greek-style braised pork shoulder with fennel-and-baby marrow salad

Ingredients

Method