2 – 3 kg The Rare Breed Pig Company joint of pork (I cooked shoulder for our shoot but you could use leg or loin)
1. Remove the pork joint from the fridge an hour in advance to let the meat come to room temperature. Preheat the oven to 220C gas 7. Pat the skin of the pork dry with kitchen paper then rub well with salt. Place in a roasting tin, skin side up.
2. Roast for 30 minutes then turn down the oven to 170C gas 3 and cook for 25 minutes per 500g until the meat juices run clear when the joint is pierced with a skewer. While the meat is cooking, make the apple sauce. Place the apple slices in a small pan with the sugar and cook gently until the apples break down. Stir in the mint and add more sugar to taste.
3. Remove the meat from the oven, place on a warm dish and cover loosely with foil. Leave to rest for at least 15 minutes. While the meat is resting make the gravy. Pour off most of the fat from the tin and place back on the hob. Stir in the flour and cook for a minute or two. Whisk in the wine then gradually add the water. Bring back to the boil stirring, simmer for a couple of minutes then stir in the mustard and season to taste. Serve with the sliced pork and apple mint sauce.
Mary Gwynn is a highly respected food writer. Now based in Kent, she is currently writing recipe cards for Waitrose, working with Stack House Cookery School near Sevenoaks as a teacher, and running bespoke cookery courses for students from her own kitchen.