Roast Loin of Pork served with Bill's Beetroot Marmalade, Winter Vegetables and Creamy Mashed Potato

Serves 6 people

ROAST PORK

Ingredients
1.8 kg loin of pork
1 small onion, peeled
1 tbsp plain flour
275ml/10fl oz dry cider
275ml/10fl oz vegetable stock (or potato water)
sea salt and freshly milled black pepper

You will also need a solid roasting tin, approx 30x25.5cm/12x10in.

Method
Pre-heat the oven to 240C/475F/Gas 9.

While the oven is preheating, score the skin of the pork. It will be scored already, but it's always best to add a few more lines. To do this you will need to use the point of a very sharp paring knife. What you need to do is score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin.

Now place the pork in a tin, skin-side up, halve the onion and wedge the two pieces in slightly underneath the meat. If the pork has been stored in the fridge covered in plastic then you will need to pat the skin dry with paper towel. Now take about 1 tbsp of crushed salt crystals and sprinkle evenly over the skin, pressing it in as much as you can.

Place the pork on a high shelf in the oven and roast it for 25 minutes. Turn the heat down to 190C/375F/Gas 5 and calculate the total cooking time allowing 50-60 minutes per kilo. In this case it would be approximately a further 1½ hours.

There's no need to baste pork as there is enough fat to keep the meat moist. The way to tell if the meat is cooked is to insert a skewer in the thickest part and the juices that run out should be absolutely clear without any trace of pinkness.

When the pork is cooked remove it from the oven and give it at least 10 minutes resting time before carving. While that is happening make the gravy. Tilt the tin and spoon all the fat off, leaving only the juices. The onion will probably be black and charred, which gives the gravy a lovely rich colour. Leave the onion in, then place the roasting tin over direct heat, turned to low, sprinkle in the flour and quickly work it into the juices with a wooden spoon.

Now turn the heat up to medium and gradually add the cider and the stock, this time using a balloon whisk until it comes up to simmering point and you have a smooth rich gravy. Taste and season with salt and pepper, then discard the onion and pour the gravy into a warmed serving jug. Carve the pork and serve it on warm plates with the roasted vegetables, creamy mash and a spoon of Bill's Beetroot Marmalade. Make sure that the person doing the carving does not eat all the crackling!!

ROASTED WINTER VEGETABLES

This is a great option for easy entertaining as all the vegetables can be tossed into an oven dish, put in a hot oven and need very little attention. The other good thing about these winter vegetables is that you can peel and chop in advance and store in the fridge for a day or two before using. I often roast up a large batch of winter veggies and have them in the fridge to use with everything from barbequed sausages, tossed with salad leaves and soft goats cheese for a yummy lunch or to dip into hummus to ring the changes from raw carrot.

Ingredients
Vegetable quantities are prepared weights

350 g (12oz) peeled and deseeded butternut squash or pumpkin
350 g (12oz) sweet potato (I leave the skin on but you can peel if preferred)
350 g (12oz) peeled parsnip
2 red onions cut into quarters

1 leek cut into 1 cm slices
1 tablespoon freshly chopped mixed herbs (rosemary and thyme, for example)
6 small cloves garlic, peeled and left whole
3 tablespoons olive oil
salt and freshly milled black pepper

Pre-heat the oven to gas mark 7, 425°F (220°C).

You will also need a baking tray measuring 11 x 16 inches (28 x 40 cm).

Method
Cut the vegetables into large, chunky pieces (no smaller than 1½ inches/4 cm) - place in a large bowl, then add the herbs, garlic, olive oil and lots of seasoning and just use your hands to mix them. The prepared vegetables can now be kept in a sealed plastic bag in the fridge for 2-3 days.

When you're ready to cook the vegetables, spread them out on the baking tray and cook in the pre-heated oven on a high shelf for 30-40 minutes, until they're tender and turning brown at the edges. They will cook more evenly if you turn them a couple of times during cooking.

CREAMY MASHED POTATO

Ingredients
1.4 kg mashing potatoes, peeled and quartered
40 g butter
355 ml milk
salt and pepper to taste

Method
Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.

In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.