Cormarye

• 1 lb/450 g pork fillet
• ¼ pt/150

Stab the fillet with a sharp knife, and cover with the remaining ingredients.

Leave to marinate for up to 12 hours, turning and rubbing the meat from time to time.

Spit-roast, or oven-bake on a grid in a roasting tin at 180°C/350°F/gas mark 4 for 30 minutes.

De-glaze the dripping-pan/roasting tin with a little light stock, and serve this around the roast.