Mixed Grilled of Pork with Crab Apple Sauce

A few years ago I bought some lovely metal skewers (pictured) from my favourite cookshop in Paris - EDehillerin in rue Coquillière. They are perfect for this robust pork dish, which we serve on bespoke wooden boards with grooves to catch the juices.

This recipe involves lots of different bits of the pig, but you can really use whatever cuts and offal you fancy. It’s a great way to cook rare breed pork from farms that sell their meat by the quarter beast, as Richard Vaughan</