INGREDIENTS For the Pork 3-3,5kg pork shoulder joint on the bone, scored 1tbsp fennel seeds, crushed 1tbsp coriander seeds, crushed little avocado oil sea salt For the Chutney 410g tin halved peaches ½tsp ground cinnamon 50g sultanas 2tbsp brown sugar 2tbsp balsamic vinegar METHOD Heat the oven to 240°C, 220°C fan. To prepare and cook … Continue reading Pork with 10-minute peach chutney recipe