1x 2-bone chined loin of pork, at room temperature (ask the butcher to chine it for you)

Salt and pepper, to taste

1 carrot, peeled

1 stick of celery

½ onion

1lt of chicken stock (15g - 1lt)

50ml Calvados

Cornflour (mix with cold water- if required)

Gravy browning - 1 drop if required for colour

Preheat the oven to 210C

Prepare the pork, french trim the bones and remember to score and salt skin and tie meat to retain shape.

Roughly chop the carrots, celery and onion into quarters and arrange in the bottom of a roasting tray, place the pork on top of the vegetables.

Roast in the hot oven for about 10 minutes, or until the pork is coloured on the outside. Reduce the temperature to 170C and continue cooking for approximately 40 minutes, or longer if you prefer your meat well done.

When the pork has cooked, remove it from the oven and carefully cut off the skin and fat in one piece. Wrap the meat tightly in a double layer of foil and leave on a plate in a warm place until ready to carve and eat.

Place the skin on a small roasting tray and return to the oven for a further 10-15 minutes, or until it has become crisp and brittle.

To make the gravy, place the roasting tray that the pork and vegetables were cooked in over a medium heat. Spoon off any excess fat and discard.

Add the Calvados and scrape the bottom of the tin with a wooden spoon to remove as much of the caramelised, cooked bits as possible.

To remove the vegetables, strain the gravy through a sieve into a clean pan. Really squeeze the veg as the small fibres that pass through will help thicken the gravy. Keep your gravy warm until ready to serve, adding the resting juices from the pork meat just before serving.

Unwrap the meat and carve a chop per person to serve with the turned potatoes, green beans, tender stem broccoli, offal garnish, and Calvados Jus.