Fennel roasted pork rack

Pre-heat oven to 240C/220C fan-forced.

Combine fennel seeds, garlic, sea salt and olive oil in a mortar and pestle. Pound, with the pestle, to a coarse paste. (You should be able to smell the fennel fairly strongly at this stage).

Using a sharp knife, score the pork skin deeply at 8mm intervals, parallel to the bone.

Rub fennel paste into meat, add vinegar, extra olive oil and salt into skin.

Line a large baking tray with baking paper, place seasoned rack on tray and place in oven.

Cook for 15-20 minutes at 240C/220C fan-forced (until the skin turns to crackling), then reduce temperature to 180C/160C fan-forced and cook for 30 minutes.

Drop temperature to 90C/70C fan-forced, leave pork to rest in oven for 20 minutes, or until ready to serve.

Carve pork, running knife between ribs to separate, and serve.