The beauty of roast pork is that it generates copious amounts of sticky meat juices that guarantee a fabulous sauce, and, if you're lucky, you also get crisp crackling. A hot start to the roasting process and no basting made this roast a great success, as you can see..

Ingredients - serves 6 1.35kg (approx) chined pork loin 1 leek, trimmed & halved lengthways salt, pepper for the sauce: 300ml apple juice 1 tbsp crème fraiche 250g frozen broad beans 1 can butter beans 250g fine beans 4 tbsp crème fraiche 1 large garlic clove, crushed & finely chopped salt, pepper 1 tbsp chopped chives salt, white pepper

Method

Preheat the oven to 240°C
Place the loin in a roasting tin on top of the halved leek and rub the rind with sea salt. Add a few twists of pepper and place on the top shelf for 20 minutes then lower the oven temperature to 190°C. Roast for a further 1 hr 40mins or until the juices are running clear and the meat is cooked through. Add a splash of water to the roasting tin occasionally during cooking time to prevent the meat juices burning around the joint but do not baste if you want crisp crackling. Remove the joint to a hot plate and rest the joint in a warm place for 15 minutes before carving. While the meat rests add apple juice to the caramelised meat residues in the roasting pan, stir and scrape to incorporate then strain and discard the leek. Stir in the crème fraiche and taste -adjust seasoning if necessary and keep warm.

Trim the fine beans and par boil for 4-5 minutes in salted water until almost tender then drain. Defrost the broad beans and push them out of their skins (discarding). Drain the can of butter beans and rinse.

Warm the crème fraiche with the garlic and a pinch of salt over a low heat to infuse then add the three kinds of beans to warm through, with seasoning - this will take only 2-3 minutes. Remove from the heat and scatter with freshly chopped chives before dividing between warmed plates and serving with juicy slices of pork.