Serve this sweet pork roast with braised leeks and new potatoes - or some steamed broadbeans.

Ingredients - serves 4

1.1kg pork leg roasting joint
2 tbsp honey
2tbsp olive oil
2tbsp whole grain mustard
250ml cider or apple juice
4 cox's apples - cored and quartered
salt, pepper
bunch of fresh sage leaves

Method

Pre heat the oven to 180°C

Mix together the honey, grain mustard and olive oil. Sit the pork joint in a roasting tin and brush with the mixture, scatter with sage leaves and transfer to the oven for about 1 hr 20 minutes, scatter the apple quarters around the joint half an hour before the end of cooking time, turning them to coat with meat juices. Check that the meat is completely cooked and the juices run clear when tested with a skewer. Transfer pork joint and roasted apples to a warm plate and rest for 10 minutes in a warm place before carving.

While the pork rests, return the roasting pan to the stove and add 250ml apple juice or cider, stir and scrape around the tin to incorporate all the sticky meat juices - taste and adjust seasoning if necessary, serve over thick slices of pork on warmed plates with apple quarters.