Roast Rack of Pork with Fennel & Honey

This is really quite simple even though it may seem fussy. Ask your butcher to prepare the meat for you by cutting it away from the bone and leaving it attached just at the bottom. Then, to serve, all you have to do is detach the last bottom bit and slice it up. Roasting it with the bones just gives extra flavour to the dish and it looks good. But, if you prefer, you can cook it from the beginning deboned — a simple loin of pork. You can easily get a bigger piece than this, depending on how