For perfect crackling rub the joint with sea salt 30 minutes prior to cooking. For a 1kg Joint: Preheat the oven to 220c (gas mark 7) and roast using the middle shelf for 30 minutes. Turn the oven down to 160c (gas mark 4) and roast for a further 70 to 90 minutes. Let rest for 30 minutes prior to carving.

For perfect roast potatoes:

Put a dish one third full of cooking oil, lard or dripping onto the top shelf of the oven 1 hour prior to taking the pork out.

We always use Maris Piper. Bring a large pan of water to boil on the stove top. Add salt. While the water comes to the boil, wash, peel, rinse and chop the potatoes into evenly sized chunks. Place carefully into the boiling water, bring back to the boil and simmer for 15 minutes.. Drain and leave to stand for a couple of minutes to let the steam dry off. Transfer one by one into the hot oil and spoon over each piece. Roast for an hour or until the potatoes are golden brown.