Sunday Roast

We both grew up in families where the coming together for Sunday lunch was sacred, a tradition that is so deeply special and ingrained in us. Whilst fewer families today in Britain go to church together, Sunday lunch together remains a big thing for many. For both of us, eating together has always been a hugely important part of our family lives, and Sunday lunch sacrosanct. Both of our mothers are wonderful cooks, and would begin preparation mid-morning, whilst our fathers would look bushy-tailed getting bottles of wine out and making the ultimate Bloody Marys- which would cheer up our adolescent hangovers a treat! A delicious roast pork with excellent crackling was usually the ticket. It is so important that your pork comes from a farm where the pigs are raised outside. Pigs are such sensitive, intelligent, curious and sociable animals – as much so or more than dogs – that the cruelty of confining them in barren sheds is just unacceptable. And of course meat from a happy beast which enjoyed turning the cool earth with its snout and the warm sun on its back simply tastes so much better. What better combination of perfectly roasted pork with crisped bronze spuds, gravy and tart apple puree. The fun with this dish is that it is very simple to prepare and looks very impressive. And even though it has a quick cooking time comes with the whole shebang of the crackling too. The secret is a very hot oven, salting the fat – and if you haven’t got your crackling quite as crisp as you want it slice it off with a sharp knife, place on a tray and put back in the oven till it’s perfectly crunchy. Ask your butcher to score and chine the joint for you, the scoring of the fat induces better crackling. We served this pork with slow cooked courgettes with garlic, mint and chili, a watercress salad with shallots, coriander and avocado and steam rice, with the delicious fragrant gravy poured over. This for, for us, is a good Sunday lunch moment.


    Serves 5


    2 tsp fennel seeds

    1 tsp coriander seeds

    5 star anise

    2 tsp smoked paprika

    1 bunch of thyme

    whole head of garlic


    Pork loin 1kg


    2 onions, quartered

    1 fennel, quartered

    2 celery sticks, chopped

    Bay leaves

    200ml white wine

    200ml stock (chicken or vegetable)

    1 tbsp soy sauce

    1 tbsp honey


Set the oven to 240.

To make your rub- grind your star anise, coriander seeds and fennel seeds- add to blender and blitz with 5 garlic cloves, smoked pap, thyme, a glug of olive oil


Put the pork in a shallow dish or roasting tin. Sprinkle the fat with plenty of salt and pepper. rub the marinade all over the meat, getting into the groves. Let sit for at least an hour or two. Place a few chopped onions, celery, fennel, bay leaves,  and garlic around the meat.

Roast for 20 mins.

Turn the heat down to 200c and roast for a further 15 mins. Take out and let sit. Pour a glass of white wine and 200ml stock into the roasting tin with the vegetables and place over a high heat on a stove top, constantly stirring, swirl in a tbsp. of soy sauce a squeeze of honey. Reduce the liquid for 5 mins. Strain into a little jug. Slice up the meat and you are ready to serve