Juniper berries make the pork gorgeously fragrant, and have antiseptic qualities too.

PREPARATION TIME: 20 MINUTES,

PLUS MARINATING 

COOKING TIME: 2 HOURS 15 MINUTES SERVES 8 TO 12

PREPARE AHEAD

20 juniper berries

4 garlic cloves

2tsp sugar

4.1kg (9lb) free-range leg of pork,

rind scored

100ml (4fl oz) sloe gin

extra virgin olive oil, for rubbing over

10 to 14 small red-skinned apples

36 to 52 pecan nut halves

50 to 100ml (2 to 4f I oz) boiling stock

1  Pound thejuniper, garlic and sugar with a pestle and mortar. Put the leg of pork, rind side down, in a large roasting pan and rub the juniper paste over the flesh. Turn the joint over, add the sloe gin and marinate for up to 24 hours.

2 Heat the oven to 220 C, 200 С fan, 425 F, gas 7. Rub the olive oil over the

rind, along with some salt and pepper. Roast for 45 minutes, then reduce the heat to 180 C, 160 С fan, 350 F, gas 4.

3  Core the apples, reserving the top 2cm (3/4in) of each with stalk. Push 2 pecan halves inside each apple, place the top on. then arrange them around the pork, Cook together for 40 to 45 minutes, then all but 2 to the pan 10 minutes before the end of cooking time to warm through.

4 Roast for 40 minutes more, until the joint is cooked. Take out of the oven and rest for 10 minutes. Remove and discard the apple lids. Chop the 2 reserved cooked apples, place in a food processor and whizz to a puree. Push 2 more pecan halves into each remaining apple. Take out the meat and apples, pour the excess fat from the pan, and place it on to the heat for 5 minutes. Stir in the stock to create a sticky jus. Season to taste.

To serve, pull off a section of crackling and add a pecan apple for each diner. Serve the meat in thick slices with the jus and puree served separately. Per serving: 730-487 calories, 26-17g fat (7-5g saturated), 19-13g carbohydrate