Every Sunday I notice I get lots of search engine results from people looking for ways to use leftover roast pork. So I thought I’d whip up something new to help ease the roast pork burden. I do need to quickly mention something about pig products. Please buy free range or organic. Modern pig farming methods are very cruel and do result in inferior meat. Spend a little extra and ease both your conscience and your palate. There ends my lecture for today.

Pork, Apple and Celeriac Terrine
200g leftover roast pork
1 celeriac bulb, peeled, trimmed and diced
1 1/2 cups leftover stewed apple
1 teaspoon ground sage
seasoning
100ml boiling water
1 teaspoon gelatine

Roughly chop leftover pork in thermomix (5 seconds on speed 6) or in food processor. Cut celeriac into cubes, drizzle with oil and roast in a moderate oven for approx. 20 minutes. Combine pork, celeriac, apple , sage and season to taste.
Add 1 teaspoon powdered gelatine to 100ml boiling water. Combine with pork mix and empty into (greased) terrine dish or loaf pan, lined with plastic wrap. Press down firmly in pan and refrigerate overnight until set.
Turn out and serve with steamed asparagus. We had some leftover gravy which we drizzled over the top but it was nice without too.