Recipes

Chosen from The Eagle Cookbook by David Eyre et al, he writes in the introduction to his Roast Pork, Tuscan style "This Tuscan pork loin roast with garlic and fennel seed has never failed me. The dry marinade subtly perfumes the meat and somehow prevents the pork drying out. The loin is normally prepared with the skin removed, which certainly helps in the marinating process. In Italy all the skin seems to be saved for use in their very fine sausages. Thus crackling is unknown, which is a shame as surely that's the whole point of roast pork."

Serves 6-8

    5 garlic cloves, chopped
    2 tbsp fennel seeds
    3 tbsp chopped parsley
    2 tsp salt
    Fruity olive oil
    1 pork loin weighing 2-3kg
    Freshly ground black pepper

Method

In a food processor or pestle and mortar, grind together the garlic, fennel seeds, parsley, salt and some freshly ground black pepper, then mix in enough olive oil to make a paste. Rub this thoroughly all over the meat and tie the meat up with string. If you can leave it in the fridge overnight, all the better.

Roast uncovered in an oven preheated to 180C for about 1 1/2 hours, then turn the oven up high and continue roasting for half an hour or so. A meat thermometer in the centre of the joint should read 80C. To make crackling, rub plenty of salt (but no oil) into the skin and roast separately - remove from the oven if it is done before the meat is ready.

Leave the meat to rest for 20 minutes or so, then carve it into thick slices and serve with any form of oven potatoes and perhaps roasted red onions.