This delectable and unusual roast is an easy and successful version of the ancient New Forest dish of pork roasted over shelled beech nuts. It is very good indeed made with pine kernels but as these are difficult to obtain and expensive, it is usually made with a mixture of chopped walnuts and almonds. (Hazelnuts give a slightly musty flavour.) The nuts are delicious with the crisp crackling of the pork. Serve with red-currant or crab-apple jelly and runner beans.
Rub the pork over with seasoned flour. Mix the nuts with the breadcrumbs and
Meanwhile, parboil the potatoes in salted water for 10 minutes. After the pork has roasted for 30 minutes, remove the baking tin from the oven, baste the pork, and put the parboiled potatoes in the baking tin. Return the baking tin to the oven. The nuts which slip from the main cake will adhere deliciously to the potatoes.
When ready to serve, remove the pork to a warm flat dish and the potatoes to a vegetable dish. Lift the nuts with
©1980 The Estate of Elizabeth Ayrton