sunday roast: spiced roast pork shoulder

For the best crackling, place the pork in a roasting tin and pour over boiling water. Drain off the water and then pat dry with a clean tea towel. Then wrap in another clean tea towel and then put in the fridge overnight.

Preheat the oven to 220C / Gas Mark 7.

Score the fat of the pork in thin lines. (You can use a very sharp knife but I use a Stanley knife).

Mix the sugar, spices, seasoning, fennel seeds or juniper berries and thyme leaves together.

Rub the skin of the pork with a little olive oil and the spice and herb mixture.

Roast for 20 minutes, then turn down the heat to 180C / Gas Mark 4 and roast for another 35 minutes for every 500g.

Rest in a warm place, covered with foil, for about 15 minutes before carving.

Serve the pork with traditional Bramley apple sauce, roast potatoes and Savoy cabbage.

In season, replace the apple sauce with a sauce made from rhubarb. I promise you it is equally delicious.