Joseph Denison Carey served up a tasty slow roast pork shoulder with carrots and French lentils on This Morning.

The ingredients are: 1.5 kg pork shoulder, skin removed but as much fat kept on as possible.

For the brine: 2 litres cold water, 250g sugar, 250g salt, ½ tsp fennel seeds, ½ tsp black peppercorns and 3 bay leaves.

To braise: 1 carrot, quartered, 1 leek, quartered, 1 bulb of garlic, halved widthways, 1 onion, quartered with skin on, 1 bulb of fennel, quartered, Olive oil and 1 glass of white wine.

For the lentils: 200g raw lentils or 400g, cooked, 1 tbsp olive oil, 1 carrot, diced, 1 celery stick, diced, 1 onion, diced, 1 tbsp Dijon mustard, Salt and freshly ground black pepper.

See more roast pork recipes in the book titled: Perfect Roasts: Best-Ever Recipes for Roasting Beef, Pork, Lamb and Poultry available from Amazon now.