• 1-2 sprigs rosemary or 2 teaspoons (2 x 5 ml spoon) dried rosemary
• 3-4 oz (75-100 g) seedless raisins
• 1-2 cloves garlic
• 2½-3½ lb (1-1.5 kg) rolled pork shoulder or belly
• salt, black pepper
• approx. 2 tablespoons (2 x 15 ml spoon) honey

Take the leaves off the rosemary sprigs and chop them up finely with the raisins and garlic. Press this mixture deep into the gaps in the meat or, if the meat hasn’t been rolled yet by the butcher, spread the stuffing on, then roll up and tie securely with string. Sprinkle all over with salt and pepper. Then press the honey in with the raisin mixture and smear honey liberally all over the joint including the hard skin and fat, which should be scored first with a sharp knife. Put the meat on a piece of foil in a roasting pan. Bring the foil up round the joint, to keep the honey juices close around the meat, but leaving the hard skin on top exposed. Put on a high shelf in the oven at Gas Mark 7/425°F/220°C for 10 minutes until the top is turning golden brown. Then baste with the honey juices and bring the meat down on to a lower shelf. Turn down the oven to Gas Mark 3/325°F/160°C and cook, basting occasionally, for a further 2-2½ hours.

Put the meat on a plate to cool. Reserve the juices but pour off the excess fat. Put the juices in a pan and bubble fiercely for a minute or two until thickened. Brush this glaze all over the meat and then leave to become completely cold. Keep in the fridge and carve thinly.