Recipe for Roast Pork with Crackling and Rhubarb Sauce

Serves 6-8 1 x 2.25kg (5lbs) loin of organic free-range pork with the skin rind intact2 tablespoons chopped herbs (parsley, thyme, chives, marjoram, savoury, perhaps very little sage or rosemary) Salt and freshly ground pepper Rhubarb Sauce (see recipe below) Rocket leaves.

Score the skin at ¼ inch (5mm) intervals running with the grain let your butcher do this if possible because the skin, particularly of free range pork, can be quite tough. This is to give you really good crackling and make it easier to carve later.

Preheat the oven to 190C/375F/regulo 5.