If you are looking for a great roast which cooks itself then a slow roasted pork is the way to go. I opt for a large shoulder, with the crackling left on. Ask your butcher to the score the crackling as it can be tricky to get your knife through. Go for the largest joint you can, at least 3 kg, on the bone. It slow cooks and will literally fall off the bone. You will be left with a lot of pork which can just be shredded and use for pulled pork and coleslaw sandwiches over the weekend.

Rub sea salt into the crackling and cook for 30 minutes at 200 degrees, reduce the heat to 130 degrees and cook for a further 5 hours. Drain any fat and then cook for a further 30 minutes at 200 degrees. Rest covered in foil until required.

For the apple sauce you will need a couple of large cooking apples. Peel and core and chop into a sauce pan with a dessertspoon of water and a dessert spoon of sugar. Cook gently until just soft and then puree with a pinch of cinnamon and nutmeg. It will keep in the fridge in an airtight container for a week.