Pork is utterly different to lamb and beef so keep it in the fridge until you are ready to cook. Use cooking times and temperatures as a guide rather than a fact. Meat is a natural non-conformist thing so view cooking times as a starting point. Our timings are from room temperature; if you use a fan oven remember to reduce the heat by 10C. An initial 20 to 30 minutes at 220C/Gas 7 PLUS 50 minutes per kg. Use a meat thermometer for complete accuracy; a method far more popular in the domestic kitchen than you may think.

Although not considered risky these days pork does not suit being served pink; even the juicy side of medium can be quite off-putting in pork. You want to aim for well done but not dry. That's 70C on a meat thermometer perhaps a few degrees under. Resting is essential. For all concerned. Left for half an hour the juices redistribute and the fibres relax; easy to carve tender to eat.

Don’t worry about it going cold; it will keep itself warm and be all the better for it. For crispy crackling, you need a decent-sized joint that will be in the oven for long enough. Score through the rind but not through to the flesh beneath and rub with a light coating of oil and salt.