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For the pork
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Rub and massage the pork
with the rosemary marinade and leave for 1-6 hours for
maximum flavour. Roast in the oven on 180C/Fan 160C/Gas 4
for 1h 30 mins.
For the parsnips and pears
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Preheat the oven to 220C/fan
200/Gas 7. Wash the parsnips and pears and slice into
quarter lengthways, removing the cores from the pears.
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Cut the potatoes into 5 mm
thick pieces, dry with kitchen paper, then put them into
an appropriately sized roasting tray with the parsnips,
pears, and marinade. Toss to lightly coat everything, then
season and roast in the oven for 45 mins to 1 hour.
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Use the meat juices to make
gravy. Add a little water and 1 tbsp of corn flour. Bring
to the boil until the mixture thickens. Serve immediately.
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DAILY
DINNERS 
