Method :
1. Roas the meat until core temperature at 75 F.
2. Cool as per food safety plan.
3. Slice and place in a tin.
4. Make the gravy with the water, cornflour, boullion and Bisto and pour over meat. Heat through in oven.
5. Puree the apples with sugar and remaining water and boil until reduced to apple sauce consistency.
6. Serve with the pork.


Ingredients :  
IngredientWeightUnit
pork (boned shoulder)1600g
gravy granules (Bisto low salt)40g
cornflour40g
water1500ml
chicken bouillon15g
apples (solid pack)500g
sugar60g
water50ml
Nutrients  
Nutrient per 100 gmsAmountUnits
Energy80kcal
Fat2.3g
Saturated fatty acids0.9g
Carbohydrates5.3g
NME (non-milk extrinsic) sugars2g
Fibre/NSP (non-starch polysaccharides)0.3g
Protein11g
Iron0.4mg
Calcium5mg
Vitamin A (retinol equivalents)0µg
Folate1µg
Vitamin C2mg
Sodium148mg
Zinc1.1mg