Instructions: An hour or so before cooking rub salt over the skin and leave at room temperature.

Just before cooking wipe off the salt then rub lightly with olive oil.

Sprinkle over some more salt and rub into the scored lines.

Place in preheated oven (220C1425F/Gas Mark 7) for 30 minutes then reduce the heat to 190C/375F/Gas Mark 5 and continue to code for 1 hour per kg.

Meanwhile peel and cut each apple into 6 wedges.

Beat together the softened butter and cinnamon.

Heat this mixture in a frying pan and once hot add the apples.

Cook for 1 minute then add 200ml cider and cook uncovered for about 20 minutes until the apples are tender and the liquid reduced.

Once the pork is cooked remove the meat and allow to rest for 10 minutes.

Pour away most of the fat in the roasting tin leaving 11 1/2 tbsp.

Add a glass of cider and bubble away scraping up all the caramelised bits.

Then stir in 2 tbsp double cream and salt and pepper to taste.

Carve the pork and serve with the apples the pan gravy saffron mash (qv) and courgettes (or other green vegetables).

For good crispy crackling unwrap the joint before placing it in the refrigerator to allow the skin to dry out thoroughly.

Serves 6

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