Serve with crushed new potatoes and sautéed leeks (as they will marry well with the sauce too).

Ingredients - serves 4

1kg pork leg roast

1 onion finely chopped
25g butter
2 apples
2 pears
15g sage leaves, coarsely chopped
salt, pepper

Method

1 A rough guide for roasting your pork is to rub with sea salt then roast at 220ºC for 10 minutes, then 180ºC for 15-16 mins per 500g; test and if cooked through rest for 10 minutes before carving.

2 Meanwhile, soften the onion in the butter over a low heat for a few minutes, don’t allow it to colour.

3 Peel and core the apples and pears and chop into 1cm dice. Add the sage and fruit to the onion and turn together with a splash of water and then cover and cook for about 5 minutes until the fruit is tender but still holds together. Season with salt and freshly ground black pepper to taste and serve with thick slices of roast pork and sauce made with the meat juices.