Instructions: To prepare the rind for crackling thoroughly score the rind with a sharp knife rub with salt and leave for 5 to 10 minutes then pat dry with kitchen paper. Smear liberally with oil and sprinkle with a little more salt.

Put the joint into the small roasting tin.

Hang the tin on the highest runners possible in the roasting ovenpositioning it towards the back of the oven.

Roast for 15 to 20 minutes then lower the tin to the fourth set of runners and cook for a further 1 1/4 hours or until the pork is cooked through.

Meanwhile make the apple and horseradish sauce.

Peel core and chop the apples.

Place them in a pan with 60ml water and bring to the boil on the simmering plate.

Transfer to the simmering ovenand cook until the apples are soft.

Crush with a potato masher then stir in the remaining ingredients.

Add a little more sugar if the apples are tart and season with pepper to taste.

When the pork is cooked transfer to a warmed serving platter and leave to rest in the simmering ovenfor 15 to 20 minutes.

To serve remove the crackling with a sharp knife and cut into pieces with kitchen scissors.

Carve the pork into thin slices and arrange on the warm platter with the crackling Serve at once with the warm apple and horseradish sauce gravy and vegetables of your choice.

If possible ask the butcher to score the rind for the crackling and to chine the loin (ie remove the backbone) this makes carving much easier. Make a tasty gravy from the skimmed meat juices to serve with the pork.

Serves 6

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