Rub the skin of the Pork with olive oil and salt and then place into an oven bag and cook for recommended time. When cooked, take the roast out of the oven bag, saving the juices to make gravy. Remove the string bag and grill the crackling until completely crispy. Set the pork aside to rest.

Quarter the apples and remove the pips. Place them in a roasting dish and sprinkle with lots of chopped rosemary, salt and pepper. Drizzle with olive oil and balsamic vinegar and a dollop of honey to sweeten.

Roast in a medium oven until the apples go mushy (if you prefer firm apples, use another variety). Whilst they are roasting, make the gravy in a saucepan on the stove. When the apples are done, arrange them artistically around the Pork Roast on a serving platter. Serve hot with the gravy on the side. (Always good to have something on the side!) Roast spuds go well with the dish and a good red wine will complement the flavours. Cheers!

Pears can be prepared in the same manner as the apples, allowed to cool and served with crumbled Blue Cheese. This makes a fabulous starter.