Ingredients

• 2kg pork leg (bone intact)
• 1 tablespoon olive oil
• 2 teaspoons sea salt
• 2 teaspoons fennel seeds
• 4 medium carrots, peeled, cut diagonally into 3cm slices
• 750g chat potatoes, halved
• 2 red onions, halved, cut into wedges
• 3 pink lady apples or fuji apples, quartered, cored, cut into thick wedges

Gravy

• 2 cups Massel chicken style liquid stock
• 3/4 cup dry white wine
• 2 1/2 tablespoons plain flour

Method

• Step 1 Preheat oven to 220°C/200°C fan-forced. Place pork in a large roasting pan. Drizzle with oil. Sprinkle with salt and fennel seeds. Season with pepper. Roast for 40 minutes or until skin is golden and crackled.
• Step 2 Reduce oven to 200°C/180°C fan-forced. Roast for 30 minutes. Add carrot, potato and onion to pan. Roast for 30 minutes. Turn vegetables. Add apple. Roast for 15 minutes or until juices run clear when thickest part of pork is pierced with a skewer. Transfer pork, vegetables and apple to a dish.
• Step 3 Make gravy Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons juices in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.
• Step 4 Serve pork with vegetables, apple and gravy.