Pork Roasting Joint in Red Wine Jus

Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray. Drizzle with paprika, oil and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray. Roast on the top shelf of the oven until fork tender, 25-35 mins.

Meanwhile, core and  chop pear (peeling optional).

Place a pot over medium-high heat. Add the red wine jus, 75ml water (per 2P) and 1 tsp sugar (per 2P). Once simmering, add the chopped pear and cook for 4-5 mins, until the pear is softened. Remove the pear with a slotted spoon and refrigerate to cool it doen. 

Add a knob of butter to the remaining red wine jus and reduce for 2-3 mins for a sauce like consistency. 

Bash or roughly chop the hazelnuts.

Just before serving, toss the salad leaves with the pear and crumble in the blue cheese with a drizzle of oil and season to taste with salt and pepper. 

Allow to rest before slicing. Slice the pork thinly.