Roast leg of pork

Leg of pork is a classic festive dish. It serves lots of people and is very simple to cook, and it is beautiful to serve. Buy a boned joint if you prefer, but make sure it has a good 1cm/½ in layer of fat on it and leave the skin on, as it makes wonderfully crunchy crackling. Cooking the joint slowly this way produces meat that just falls off the bone. You can leave it in the oven and completely forget about it, then come back to a tender and delicious dish.