Roast pork

Everyone who eats my roast pork raves about it; the secret lies simply in the choice of pork. Without a proper covering of fit you simply can’t get crackling, and most pork sold nowadays is too lean. Tins, I think, is why no one is eating it and why the pig farmers are going out of business. If you don’t have a butcher to score the meat, use a Stanley knife. The other tip comes from Fanny Craddock, who said to rub the salt and oil into the rind as if into the face of your worst enemy. (Blai