SHOPPING LIST: Slow-Roast Pork Shoulder with Roast Apple and Root Vegetables (4 portions)
Meal Plan 8, Sunday dinner (autumn and winter comfort, pork, 4 portions: the vegetables are for tonight's portion)

[ ] 1 kg boneless pork shoulder joint, fully defrosted if frozen
[ ] 1 small onion
[ ] reduced-salt chicken stock cube (you need ½ cube)
[ ] olive oil, for the joint (you need 1 tsp)
[ ] dried sage (you need ½ tsp)
[ ] black pepper (you need 1 pinch)
[ ] 1 carrot, cut into large chunks (tonight's portion)
[ ] 1 parsnip (about 100 g), cut into large chunks (tonight's portion)
[ ] 200 g potato (1 medium), cut into chunks (tonight's portion)
[ ] 1 eating apple, cut into 6 wedges (tonight's portion)
[ ] olive oil, for the vegetables (you need 1 tsp)

Cupboard check: reduced-salt chicken stock cube, olive oil, for the joint, dried sage, black pepper, olive oil, for the vegetables are probably already at home.
Pork tip: a 1 kg joint needs about 24 hours to defrost fully in the fridge. Take it out of the freezer on Friday evening if it is frozen.
Freezer: three lidded containers for the other portions.