3.5-4kg boned and tied leg or loin of pork
Sunflower oil
Salt
Sage leaves
Apple sauce to serve

1 Preheat the oven to 200C/400F/gas Mark 6. Wipe the joint quite dry and place in a close fitting roasting tin. Check the rind to see it is well cut - the butcher should have slashed the rind. The more it is slashed, neatly, the better it will crackle so you may have to take a very sharp knife and do it yourself.

2 Rub in a little oil and then plenty of salt, both of which help the rind to crackle. Place in the well-heated oven and allow 30 minutes to seal the joint and start the cooking.

3 Reduce the heat to 180C/350F/gas Mark 4. Allow 30mins per .5k and then 20 minutes over, for the total cooking time. Turn the joint two or three times to give even cooking of the rind but don't baste, as this will soften the crackling.

4 Before serving give the joint 10-15 minutes resting time whilst you make the gravy and cook the last minute green vegetables.