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For the Rhubarb & Ginger Relish

• 8 stalks rhubarb, thinly sliced
• 2 thinly sliced red onions
• 1 red chilli, deseeded & finely diced
• 2cm piece fresh ginger, peeled & finely chopped
• 125ml cider vinegar
• 250g caster sugar

For the Slow Roast Crispy Pork Shoulder

• 1 hand of pork from the shoulder聽
• 30g smoked paprika
• 1 bulb of garlic, smashed
• 100ml olive oil
• 100ml Worcestershire sauce
• 1 bunch thyme
• 250ml bottle beer
• Salt & freshly ground pepper

For the Rhubarb & Ginger Relish
Cook the rhubarb for 3 minutes in 2 tbsp water then add the red onion, chilli & ginger & cook for a further 3 minutes. Add the vinegar & sugar. Bring gently to the boil, stirring to help the sugar dissolve, then turn the heat down.聽
Cover & leave to simmer, checking it does not catch & burn, for 30 minutes.聽

Cool & store until you want to use it.

For the Slow Roast Crispy Pork Shoulder
Put all the ingredients except the pork in a large bowl & give it a good mix, then massage over the pork, getting in to all the nooks & crannies. The pork can be cooked straight away, but will benefit from marinating in the fridge overnight.

Heat the oven to 200掳C. Put the pork in a large tin & roast in the hot oven for 20-30 minutes until the skin is starting to crackle. When you鈥檙e happy with the crackling, turn the heat down to 140掳C & cover with foil but don鈥檛 seal the edges. The pork will take about 8 hours: the longer the better.聽

You can tell when it鈥檚 done because the meat will pull easily off the bone.

For the Sherbet Lemon

• Juice & zest of 2 lemons
• 225g caster sugar
• 75g butter
• 4 egg yolks
• 100g sherbet

For the Profiteroles

• 200ml whipping cream
• Zest of 2 lemons
• 录 litre water
• Pinch of sugar & salt
• 100g butter
• 125g plain flour
• 4 eggs, beaten

To Make the Profiteroles
Whip the cream & zest together until the cream forms firm peaks. Reserve in the fridge.Bring water, sugar & butter to a simmer in the saucepan. Remove from the heat. Sieve the flour into the pan, mix with a wooden spoon. Return to a moderate heat, stir continuously until the mixture leaves the sides of the pan.聽

Remove from the heat & allow to cool.

Gradually add the beaten eggs, mixing well. The paste should be of dropping consistency.Place choux paste into a piping bag with a 1cm plain nozzle. Pipe out onto a lightly greased baking sheet into pieces the size of a walnut.

Bake in a preheated moderate oven at 200掳C for approximately 20 minutes.

Allow to cool.

Make a small hole in the base of each profiterole. Pipe to fill with lemon zest cream.

For the Lemon Sherbet
Place juice, zest & sugar in a glass mixing bowl suspended over a pan of simmering water, making sure that the base of the bowl does not touch the water. Heat until the sugar has dissolved.

Remove from the heat, stir in the butter & allow to cool for 5 minutes. Add the egg yolks & whisk until evenly mixed in. Return over the pan of simmering water. Whisk until the egg yolks thicken the mixture. The mixture should coat the back of a spoon.

To serve, drizzle the lemon curd over the filled profiteroles & sprinkle liberally with sherbet.