Instructions: Twist pieces of foil round any exposed bones to prevent burning.

Score the skin well.

Lightly brush the skin with oil.

Rub in coarse sea salt.

Place the meat in the large roasting tin. Roast towards the top (as high as it will go) of the roasting oven for 20 minutes. Move to the bottom set of runners for l li hours.

Core the apples.

Cut in half.

Lay around the meat cut side up.

Drizzle over a little oil or baste with meat fat. Return to the oven and roast for a further lili hour until all is well cooked. Remove the foil from the bones.

Allow the meat to rest in a warm place while making the apple gravy.

Blend the cornflour and the apple juice. Add either some meat juices or stock. Bring to the boil in a small pan until a thin light gravy is formed.

Carve the meat cutting between each pair of ribs.

Serve with the roast apples and apple gravy.

A roast is an easy meal to prepare for about 10 people. This dish uses a whole loin of pork now often called a rack. Have the butcher prepare the meat so that carving is easy. The chine bone is best removed.

Serves 8

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