Fennel and lemon rack of pork

Method

Preheat oven to 240°C (220°C fan) mark 9. Put the parsley, garlic, lemon zest, fennel seeds, bay leaf and 2tbsp oil into a food processor and whiz together to make a rough paste.

Remove the butcher's string from the pork and, with a sharp knife, carefully cut away the rind in one piece, leaving behind the fat on the meat. Set aside.

Rub the fennel paste over the fat, then replace the rind. Tie in place with six to eight pieces of string. Weigh and calculate the cooking time, allowing 25min per 450g (1lb). Keeping the onion rings intact, arrange them in the base of a roasting dish just large enough to hold the meat. Put the pork on top. Rub the rind with the remaining oil and sprinkle generously with sea salt.

Roast for 30min, then turn down the temperature to 180°C (160°C fan) mark 4. Continue cooking for the calculated time until the juices run clear when you pierce the meat with a knife, or until the internal temperature measures 70°C. Put the pork on a board, cover loosely with foil and set aside to rest - the meat will keep warm happily for up to an hour.

Discard the onion from the roasting pan. Tip away all but 1tbsp of the fat and put the pan on the hob over a medium heat. Sprinkle in the flour and stir, scraping up all the meaty bits stuck to the bottom - they contain lots of flavour. Take off the heat and slowly blend in the cider.

Return to the heat and bubble for 2min, then add the stock. Simmer for 15min. Stir in the jelly, mustard and any meat juices from the resting pork, then strain and check the seasoning. Pour into a warmed jug. Slice and serve the joint