Serves 4
When buying pork, always ensure that it is free-range and additive and GM-free. The meat should be slightly pink, but not dark, and have a thick layer of creamy white fat. Pigs are natural scavengers and when they are reared en masse the meat can take on a strong, slightly unpleasant flavour. The meat might also have been pumped with excess water to bolster the weight and this will just come out during cooking. Free-range, well-fed pork will give you a far superior result and should give you perfect crackling every time.

1 x 2kg piece loin of pork on the bone
Freshly ground salt and pepper
2-3 bay leaves
Sprig of thyme
2 cloves garlic
1 onion, peeled
1 glass white wine

1 Preheat the oven to 200C/Gas 6.

2 Season the crackling with plenty of salt and the meat with pepper.

3 Place the joint on a trivet in a roasting pan and place the herbs, garlic and onion in the pan. Add a little water to cover the base of the pan.

4 Place in the preheated oven and roast for 20 minutes. Lower the heat to 180C/Gas 4 and leave for 11ž2 hours.

5 Remove from the oven and allow to rest for 15 minutes.

6 Strain the juices and remove the excess fat. Add the wine and bring to the boil and simmer for 5 minutes. Transfer to a gravy jug and serve with the roast.

7 Arrange the apples around the meat and carve at the table.

Caramelised Apples
Serves 4
4 pink apples such as Pink Lady
Juice of 1/2 lemon
50g unsalted butter
Brown sugar to dust

1 Slice the apples thinly, cutting away
the core. Place in cold water with a little lemon until required. This will prevent them from discolouring.

2 Heat the butter in a heavy frying pan and arrange the apple slices in the pan. Sprinkle over the sugar, then reduce the heat to the lowest possible setting and leave to caramelise for 20 minutes. Allow to cool slightly before transferring to the serving platter.

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