From the Witches Kitchen
Litha Feast Roast Pork with Apples, Herbs & Cider Cream Leeks
A generous Litha roast with honey-glazed pork, apples, garden herbs and cider cream leeks — a proper midsummer meal for sharing.
Prep Time
30 minutes
Cook Time
2 hours 15 minutes
Serves
6–8
Ingredients
For the pork
- 2kg boneless pork loin
- 2 cooking apples, peeled, cored and cut into wedges
- 2 red onions, cut into wedges
- 1 whole garlic bulb, halved horizontally
- A few sprigs of fresh rosemary
- A few sprigs of fresh thyme
- 100ml dry cider
For the honey mustard glaze
- 3 tbsp honey
- 1 tbsp wholegrain mustard
- 1 tbsp olive oil
- Finely grated zest of 1 lemon
- 1 tbsp finely chopped rosemary
- 1 tbsp fresh thyme leaves
- Sea salt and black pepper
For the sides
- 1.5kg potatoes, cut into large chunks
- 2 tbsp olive oil or goose fat
- 1 tbsp chopped rosemary
- 1 tsp thyme leaves
- Finely grated zest of ½ lemon
- 800g Chantenay carrots
- 1 tbsp olive oil
- 1 tsp honey
- 3 large leeks, sliced and washed
- 1 large knob of butter
- 50ml dry cider
- 150ml double cream
- 1 tsp wholegrain mustard
- 200g sugar snap peas
- 1 small handful of fresh mint, finely chopped
- Lemon juice, sea salt and black pepper
Kitchen Witch Notes
At Litha, honey carries solar warmth and abundance; rosemary is often used for remembrance and protection; thyme brings courage and steadiness; apples hold the sweet, generous feeling of the season. You do not need a formal ritual here. Let the chopping, stirring and sharing be the magic.
If you eat outdoors, take a quiet moment before serving to thank the sun, the soil and everyone who helped bring the meal to the table.
Serving Suggestions
Serve family-style with the roast potatoes, carrots, cider cream leeks, minty sugar snaps and plenty of gravy. Strawberries with cream or a simple elderflower drink make an easy Litha finish.
Introduction
This is the sort of Litha meal that makes the kitchen feel like the heart of the house: herbs from the garden, sweet apples, cider, plenty of lemon and a table full of people.
There is no need to make it fancy. Take your time, let the roast do its thing and enjoy the fact that midsummer gives us an excellent excuse to put honey on everything.
Method
- Heat the oven to 200°C/180°C fan. Put the apples, onions, garlic and whole herb sprigs into a large roasting tin. Pour in the cider.
- Mix the honey, mustard, olive oil, lemon zest, chopped rosemary and thyme. As you stir, focus on warmth, generosity and the good things already growing in your life. Season the pork, then rub the glaze all over it.
- Set the pork on the apples and onions. Roast for about 2 hours, until cooked through and golden; use a meat thermometer if you have one. Cover loosely with foil and rest for 15 minutes before carving.
- Meanwhile, parboil the potatoes in salted water for 10 minutes. Drain, give the pan a careful shake to rough the edges, then toss with oil or goose fat, rosemary, thyme, lemon zest, salt and pepper. Roast for 50–60 minutes until crisp and golden.
- Toss the carrots with olive oil, honey, thyme, salt and pepper. Roast for 35–40 minutes until tender and caramelised. Finish with a squeeze of lemon.
- For the leeks, melt the butter in a large frying pan and cook the leeks gently for about 10 minutes until soft and sweet. Add the cider, let it bubble for a minute, then stir in the cream, mustard and thyme. Simmer until the sauce coats the leeks.
- Steam the sugar snap peas for 3–4 minutes. Toss with butter, mint, lemon juice and a pinch of sea salt.
- While the pork rests, make a quick gravy from the roasting tin juices: mash some of the roasted apple, onion and garlic, whisk in a little stock and simmer until glossy. Carve the pork and bring everything to the table.
Swaps & Variations
Use a rolled pork shoulder if you prefer a richer roast; it may need longer cooking. For a lighter meal, roast a chicken instead. Use oat cream and plant butter for dairy-free leeks, or serve the leeks without cream with a splash more cider and stock.
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