(serves 4)

For the pork:

Meat marinade: 3 Tablespoons fennel seeds, 20 fresh sage leaves finely sliced, Tablespoon fresh rosemary finely sliced, pinch Celtic salt, 2 Tablespoons garlic infused olive oil (or use standard olive oil and mix a couple of cloves of crushed garlic in the marinade)
1kg Free-range Pork Shoulder
For the veg:

Roasted sweet potato & Sage: 2 huge sweet potatoes, handful fresh sage leaves, olive oil, salt, 4 bashed garlic cloves.
Roasted yellow carrot and courgette: 4 medium yellow carrots & 2 large courgettes cut into chips, olive oil, dried oregano, salt.
Creamed Kale: Large bag of mixed organic kale shredded, butter, olive oil, dollop of unpasteurised cream