Tuscan pork shoulder with twice-cooked pears and potatoes

When it comes to winter food, nothing beats a great pork roast.

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Fast Ed’s making an Italian-inspired version, with fennel seeds, pine nuts, basil and lots of cheese – plus, the crispiest crackling of all time.

Served with some potatoes and pears that have been steamed and then fried, this is one roast to rule them all.

For this full recipe and other great food ideas, check out the July 2018 issue of Better Homes and Gardens magazine. Pick it up from your local newsagency, supermarket, or you can buy it from the link below.

Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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