James Martin served up shoulder of pork with potatoes with thyme and lemon salt, mash, spring greens and apple sauce on Saturday Kitchen.

James says: “Pork shoulder is a fatty cut that’s perfect for slow roasting because it stays wonderfully moist even after 6 hours in the oven.”

The ingredients for the pork: 3.5kg boned pork shoulder, 6-8 tbsp olive oil, 4 tbsp sea salt, 4 sprigs thyme, leaves picked, 1 lemon, zest only and 2 onions, sliced.

For the apple sauce: 4 Bramley apples, peeled and roughly chopped, 50g butter and 2-4 tbsp caster sugar, to taste.

For the mash: 700g King Edward potatoes, peeled and cut into chunks, 100g butter, 200ml double cream, For the spring greens, 1 spring cabbage, sliced and salt and freshly ground black pepper.