2.5kg (5lb) boneless pork leg joint
60ml (4tbsp) olive oil
2 sprigs thyme, leaves picked
6 garlic cloves, crushed
2tsp coarsely ground black pepper
A simple thyme, garlic, salt and pepper rub gives this roast a subtle flavour. Great served in the traditional way with apple sauce, roast potatoes and seasonal veg. And once you’ve enjoyed the roast pork use the leftover meat to make a quick salad, a main course noodle soup or a potato hash.
Preheat the oven to gas 4, 180°C, fan 160°C. Place the pork in a roasting tin and using a sharp knife, score across the skin of the joint. Combine the remaining ingredients in a small bowl. Rub the oil mixture all over the meat. Roast for 25 minutes and then reduce the oven temperature to gas 3, 170°C, 150°C fan and roast for 2-2 1/2 hours.
If the crackling needs crisping up at the end of the cooking time, preheat the grill to high and brown the crackling for 5 minutes. When the meat is cooked, cover with foil and rest for at least 15 minutes then slice and serve with the crackling. Set aside the leftover meat until cool. Wrap in foil or place in a lidded airtight plastic box and store in the fridge. Use within 2 days.