1.5kg Packington Free Range pork loin

1 tbsp olive oil, lard or dripping

1 tsp sweet paprika

1 tsp onion powder

1 tsp fresh, finely chopped thyme

1 tsp fresh, finely chopped rosemary

Sea salt and fresh ground pepper

8 cloves garlic, finely chopped

4 tbsp honey

2 tbsp Worcestershire sauce

2 tbsp Dijon mustard

2 tbsp olive oil

1.5kg new potatoes or small white potatoes

150g lard, goose fat or dripping to roast

Sea salt

Fresh green veg of your choice, to serve 6-8

Preheat your oven to 200˚c / gas mark 6.

Dry the pork loin with paper towels and bring up to room temperature before cooking.

Line a roasting pan or deep sided oven tray with baking paper – this will stop the glaze cooking dry on the bottom of the pan and help gather the juices to keep glazing the pork as it roasts.

Mix the paprika, onion powder, thyme, rosemary, salt and pepper and rub all over the pork loin.

Heat your olive oil or fat in a heavy based frying pan over a medium heat and sear the pork loin on all sides (about 2 minutes each side). Once seared place the pork in your lined roasting pan fat side up.

To make the glaze mix the garlic, honey, Worcestershire sauce, mustard and oil until well combined.

Spread half of the glaze over the pork loin (reserving half to add later during cooking) and roast in the preheated oven for 25 minutes.

Meanwhile, rinse and boil your potatoes (no need to peel) until completely cooked - this is not a par-boil recipe, they need to be cooked all the way through.

While the potatoes boil put your fat into a large roasting tin and preheat in the oven.

Once cooked, drain the potatoes and allow them to dry out slightly before spreading them out across the hot fat in the roasting tin – ideally there should be space around the potatoes to help them crisp nicely.

Gently smash the potatoes with a spatula or similar and turn over to cover them in the hot fat – we’re looking to keep some big chunks but also create a few little oddments to get really crispy! Sprinkle with sea salt and place on the highest rack in your oven.

When the pork has been in for 25 minutes, spoon the glaze back over the pork and return to the oven with foil or baking paper over the top for another 25 minutes.

Finally, add the remaining glaze over the pork, turn the potatoes and roast for a final 25-45 minutes depending on the size of your joint.

When the pork is cooked remove from the oven and move over to a board or platter to rest.  Keep the juices and glaze in the pan for now, on a hot plate if you have one or on top of the oven to stay warm.

You can remove the potatoes now too or raise the oven temperature to give them a bit more colour for another 10 minutes if you want them super crispy!

Cook your fresh veg – we’ve used some crunchy savoy cabbage as it catches the juices beautifully.

Once rested slice the pork and either lie it in its juices in the roasting  tin (good to keep moist if eating later or if you’ve made this recipe to enjoy as roast pork cobs) or leave the pork on the board/platter and pour the juices from the roasting tin into
a warmed gravy jug.

Serve with the smashed roast potatoes, fresh greens and extra garlic and honey juices. Delicious!