• 2kg (4lb 6oz) loin of pork on the bone, skin on
• salt
• 3-6 shallots - try to find the long 'banana' ones
• 250ml (9fl oz) dry cider
• 570ml (1 pint) dry cider
• 500ml (18fl oz) chicken stock
• 1 heaped tsp honey
• 1 heaped tsp wholegrain mustard
• salt and freshly ground black pepper
• 2 tbsp double cream

Ask the butcher to score the skin on the pork in vertical stripes 1cm 1/2in apart or do it yourself with a sharp knife. Preheat the oven to 180C/350F/Gas 4. Dry the pork thoroughly with kitchen towels and rub all over with salt. Place the pork and any trimmings into a roasting tin. Peel the shallots, cut them in half lengthways and add them to the tin. Pour 250ml/9fl oz dry cider into the tin. Roast the pork for 45 minutes, checking occasionally that there's enough liquid in the roasting pan and topping up with a little hot water if necessary After 45 minutes increase the temperature to 200C/375F/gas mark 5 to make the crackling crisp up. Cook the pork for another 45 minutes at this temperature. Meanwhile, make the sauce. Pour the cider and chicken stock together in a pan and bring to a simmer. Add the honey and mustard and season with salt and freshly ground black pepper. Simmer, to reduce, for about one hour. The sauce should reduce by three-quarters. At the end of the cooking time, when the sauce has reduced, allow to cool slightly and add the double cream. Stir thoroughly. When the pork is cooked, remove it from the oven and allow it to rest for at least 15 minutes. Pour any juices from the pork into your sauce. To serve, remove the crackling and cut the loin off the bone in one piece. Carve the meat into thick slabs, pour over the sauce and garnish with fresh sage leaves. Serve the crackling on the side if liked.