ROASTED PIG TAILS

SERVES 6

20 MINUTES PREPARATION TIME

2 HOURS 15 MINUTES COOKING TIME

6 pig tails

3 carrots, peeled

2 brown onions, peeled

1 fennel bulb

Bouquet garni

2 leeks

6 small parsnips (about 500 g/1 lb 2 oz), peeled

1 golden nugget pumpkin (winter squash), cut into wedges

100 ml (3½ fl oz) olive oil

3 lemons, cut into wedges

2 sweet salad onions, thinly sliced

Salt and pepper

THE TAILS

Place the pig tails, carrots, brown onions, fennel bulb, bouquet garni and leeks in a large saucepan. Cover with water. Bring to a simmer over a medium heat. Reduce the heat to low and simmer for 1 hour 45 minutes, or until the tails are tender.

THE VEGETABLES

Add the parsnips and pumpkin and continue cooking for 15 minutes.

THE COOKING IN THE OVEN

Preheat the oven grill (broiler) to medium–high.

Remove the tails, brown onions, parsnips and pumpkin from the cooking liquid. Coarsely chop the brown onions. Arrange the tails in a roasting tin with the chopped onion, parsnips and pumpkin. Drizzle with olive oil and squeeze over the lemon wedges.

Brown under the grill for 15 minutes. At serving time, add the sliced sweet onions, drizzle again with olive oil and season. Serve with the lemon wedges.