Easter at Fannys
Retro Roast Pork with Pineapple, Cherries and Shatter Crackling
There is something about Easter that feels like standing in a doorway. Behind us, a heaviness from the relentless ‘one foot in front of the other’ mentality that so many of us have to adopt here in the UK, to pull ourselves through the Winter months. The tease of the first warmth from the sun in March, is enough to dissolve this as though it never happened and we find ourselves ready to step (or sprint in my case) over the threshold into the excitement of Spring.
It is a liminal moment. Not quite winter. Not fully spring. The light stretches into the evening. The garden begins to offer small, hopeful signs that while we were resting and comfort eating, it was quietly gathering strength too. Suddenly the verges are bursting with daffodils and tulips, flashes of colour that spark immediate joy. And in my world of Fanny, moments like this are best handled with a proper roast.
I know Easter roasts can feel intimidating. Big joints of meat. Timings. Expectations. People arriving hungry and hopeful. This is exactly why I like to show you how to make your Easter roast run like clockwork but keep the food exciting. The last time we may have seen some of these people was Christmas, so we want to break away from the heaviness and into a Spring adaptation of a Roast Dinner that delights, excites and sparks conversation.
This roast pork is nostalgic and modern at the same time. Salty crackling. Mustardy glaze. Sticky pineapple. Glace cherries like jewels on top. It makes people smile before they even sit down.
When we smile, we relax. And when we relax, we’re more likely to open up and connect with each other. Which, after a bloody long Winter exhausting our screens of entertainment, can feel like a tonic for the soul.
I hope you enjoy this, let me know if you make it!
Full Ingredients and Recipe is below for you :)
Fanny x
