QUICK LISTEN - BSF (From Ep 364)

BSF. BSF brought to us by Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. BOOK: Corrie has a Book: After the Fall by Kirsten Alexander SCREEN: Caro has a Screen: The Stolen Painting FOOD: Caro has a Recipe: Slow-roasted pork with lemons and orange rind 1 shoulder of free-range or organic pork, well scored by your butcher 3 onions 1 whole lemon, skin and pith removed, leaving just the flesh zest of 1 orange 2 tbsp olive oil 1 cup of water 1 tsp fennel seeds I tsp celery salt 1 tsp cooking salt pepper, freshly ground Serve this amazing, melt-in-your-mouth pork dish with lemon potatoes and salad. Method: Preheat the oven to 200°C. Dat the meat dry. Toast the fennel seeds and gently grind them using a mortar and pestle. Slice the onions and arrange them on the bottom of the baking dish. Slice the lemon and spread it over the onions. Drizzle a little olive oil on the onions and sprinkle with salt. Place your meat on top, and carefully but thoroughly rub the salt, celery salt and pepper on it. It is important to season your meat well. Massage the meat thoroughly with olive oil. In a bow, combine the salt, celery salt, pepper, örange zest and ground fennel seeds. Rub this mixture into the meat, ensuring it goes into the scoring and onto the underside. Add i cup of water to the baking dish. Bake in the oven uncovered for about 30 minutes. Take your pork out, reduce the temperature of the oven to 150°C, cover the dish with foil and bake for a further 2 hours. Check the meat after the first hour to make sure there is enough liquid on the bottom, and add a little more if necessary. After the final hour of cooking, take off the foil, increase the oven temperature to approximately 200°C and continue to bake until the meat browns and forms crackling.