Keeping Roasting Simple

Why: Slow-roasting is a favourite cooking method for pork because the flavour intensifies until the meat is like melting butter.

Best for: Pork belly, leg and hand.

Prep: For crunchier and more attractive crackling, ask your butcher to score the skin with lines in one direction only. Oil the scored skin and sprinkle lightly with table salt and a scattering of sea salt to both cover and give crunch.

Cook: For the softest, most tender meat, turn down your oven to 170°C/325°F/gas 3 and double the cooking time. The fatty pork will self-baste as it slow-roasts. You can start your joint off at a high temperature or finish it off hot if you want really crispy crackling.