Fennel crusted pork with parsnip skordalia

1. Preheat your oven to 190°C fan bake. Place the pork shoulder on a rack, set over a roasting dish. Pat dry with a paper towel, then score the skin with a sharp knife and season well with salt and pepper.
2. In a small bowl, combine the fennel seeds, two of the chopped garlic cloves, the zest of the lemon and enough olive oil to create a thick paste. 
3. Spread the paste over the pork shoulder and bake for 
   15 minutes. Reduce the heat to 160°C, then cook for a further 
   2 hours or until cooked through*; cover with foil if browning too quickly. Once cooked, loosely cover with foil, and leave to rest for 15 minutes.
4. While the pork is resting, place the parsnip in a pot and cover with water. Season with salt, then bring to the boil and simmer until tender.
5. Drain the parsnip, then add the milk, juice of the lemon, remaining chopped garlic clove, a glug of olive oil and salt and pepper to taste. Use a stick blender or potato masher to blend until smooth. Carve the pork and serve with skordalia on the side topped with your favourite gravy. For a vegetable pairing, check out the tip below.

* (the pork should reach an internal temperature of 71°C).

Master chef-inspired tip

Take this dish to the next level with some garlic charred green beans. Simply trim your beans, then sauté with a drizzle of oil over high heat for 2-3 minutes or until the beans have nice, dark colour but are still al dente. Reduce the heat slightly, then add 2 sliced garlic cloves and 2 tablespoons of sliced almonds. Cook for a further 1-2 minutes to allow the garlic to cook, then finish with a squeeze of lemon juice and seasoning to taste.