Honey-glazed roast pork & walnut and sweet potato purée

Stap 1 /7

*To make the marinade, pour all the ingredients into a saucepan. Cook over a low heat while stirring until you obtain a very thick syrup. Set aside.

• 80g *Honey
• 8cl *Orange juice
• 150g *Brown sugar
• 6 *Cloves

Stap 2 /7

*Prepare the roast. Spread the oil over the meat then, using a sharp knife, make slashes in the fat.

• 1 *Roast pork (1 kg)
• 2el *Vegetable oil

Stap 3 /7

*Cook the sweet potato in a pan of salted water. Drain and pour into a narrow container. Add the cream, oil, salt, orange and juice. Blend with an immersion blender until you have a smooth, firm purée. You can make this preparation in advance.

• 900g *Sweet potatoes
• 15cl *Single cream 30% fat
• 3cl *Olive oil
• 5g *Flower of salt
• 1zeste *Orange
• 1 *Lime juice

Stap 4 /7

*Turn on bowl 1. Place the roast in the appliance fitted with the plate. Start cooking. After 30 minutes, spread 3 tablespoons of marinade over the fat and repeat the operation 3 times every 5 minutes.

Stap 5 /7

*Turn on bowl 2. Pour the purée and nuts into the bowl.

• 50g *Roasted walnuts

Stap 6 /7

*Press SYNC to finish cooking at the same time. Press START to start the cooking process.

Stap 7 /7

*Recover the cooking juices. Slice the roast and serve with the purée.