If my daughters in town so to speak she will always try to make it for Sunday roast and more to the point she’s straight to the point to say ‘Please do your roast pork?’, hint hint, I ask you.

Well thats my que as I know for sure come mid morning she will swan full speed in to the kitchen followed by her hubby saying, ‘I’m starving is dinner ready?’, as if she hasn’t been fed for months. Children hey! we love them to bits, don’t we mums?  She’s such a character and really full of the cooking bug presently, more than ever, since starting her own veggy patch last year.  She has turned it in to a competition now and she immediately enquires whether I have planted my potatoes and onions yet as Emma planted her’s last weekend, What have I created hey!

Anyway my local butcher as usual came up trumps with a fantastic piece of local boned foreloin pork, which I know will give me a fantastic result everytime and being a boned joint it carves beautifully.

Your going to need: 3 to 4lb piece of foreloin pork, oil for brushing, 1 tbsp sea salt, and for some great stuffing, 25g butter, 1 tbsp sunflower oil, 1 chopped onion, 100g chopped dried apricots, 1 tbsp chopped fresh sage, 2 crushed garlic gloves, 100g fresh white breadcrumbs and 1 beaten egg. Then for your gravy get 2 tsp flour, 300ml cider or white wine and seasoning.

One note before we start do not baste the pork rind during cooking else your pork crackling will be soft, if the rind has not crackled before the joint has finished cooking then simply remove the rind and snip into strips with kitchen scissors and place under a hot grill until crisp and crackled.  So lets make the stuffing first by heating the butter and oil in a pan and gently fry your onions until softened. Mix together the apricots, sage, garlic & breadcrumbs, then stir in the onions and seasoning, add in your beaten egg and mix well together. Now preheat the oven to 180 c/ 350f/ gas 4. Take your joint and score the pork skin at about 5mm intervals and turn over. Spoon your stuffing mix along the centre and roll up your joint and tie with string at intervals along the joint to secure it. Now weigh your joint and calculate your cooking time at around 30 minutes per 450g plus 30 minutes. Brush with the oil and sprinkle the sea salt over the skin rubbing it in. Place your pork joint in a roasting tin and cover any exposed stiffing with a small piece of foil (so it dosen’t burn but no the pork) and place in your preheated oven noting your cooking times.

When the joint is cooked transfer to a serving plate and leave it to rest in a warm place for 20 minutes at least. Meanwhile pour off most of the fat from the roasting tin leaving behind the juices from the pork joint. Stir in the flour (of your choice if you have intolerances) into the juices in the roasting tin and cook for 1 minute on the hob while stirring. Slowly stir in the cider or white wine, (we personally love a locally made cider, full of sharpness) of your choice until the gravey is thickened and smooth. Boil your gravy rapidly for 2 to 3 minutes and then season to your taste. Strain your gravy in to a jug and keep warm.  Your pork joint should be rested now so cut the string and cut through the fat just underneath the pork crackling and remove the crackling and cut into pieces. Carve your pork and serve with your homemade gravy, crackling, homemade apple sauce and a selection of fresh roasted vegetables. Then open the wine and enjoy a fantastic sunday roast!

This Stellar pans 6000 Hard Anodised Pans Roasting Pan with Rack 36 x 27cm will gives you endless years of service for great sunday roasts with its classically styled mirror finished polished stainless steel lids and sculpted cast handles. It has a premium quality non-stick finish which is suitable for all conventional hobs, except induction and dishwasher safe.

What home coming meal would you cook for friends or family?