Jamie Oliver served up an American epic roast pork with a peach and bourbon sauce, dirty gravy and flavoured salt on Jamie and Jimmy’s Friday Night Feast.

The ingredients are: 8-rib higher-welfare pork loin , chine bone removed (ask your butcher to remove the skin but hang onto it for amazing double crackling), olive oil, 2 kg small Maris Piper potatoes, 8 small parsnips, bourbon and 1 small pumpkin , (2kg).

For the flavoured salt: 2 teaspoons fennel seeds, 2 teaspoons black peppercorns, 6 fresh bay leaves, 1 lemon, 1 sprig of fresh rosemary, 1 sprig of fresh thyme and 125 g Maldon sea salt.

For the sauce: 1 red onion, 1 apple, 1 pear and 1 peach.

For the gravy: 1 red onion, 200 g higher-welfare minced pork shoulder, 2 tablespoons plain flour, 1 heaped teaspoon wholegrain mustard and 1 litre organic chicken stock.

See Jamie’s recipes in his book titled: Jamie’s Friday Night Feast Cookbook available from Amazon now.