With a sharp knife, score the skin of the pork in a criss-cross pattern (or ask your butcher to do this).

Turn it around so that the flesh side is facing upwards, then cut a slit along the side of the loin, without cutting all the way through, to open it out like a book.

Cover the flesh with the lemon zest, sage and parsley, then scatter over the garlic.

Season generously and drizzle over 1 tsp olive oil.

Roll up the loin and secure tightly with string in 3-4cm intervals.

Rub the scored skin with the malt vinegar (which helps it to crackle), then with a large pinch of salt and the remaining oil.

Place the pork on the bones (if you have them) on a baking tray and roast for 15-20 mins until the skin is golden and starting to crackle.

2)After 15 mins, reduce the oven to 180C/160C fan/gas 4 and roast for about 1 hr until the pork is tender and very slightly pink in the middle.

Rest in a warm place for 10-15 mins before carving.

Serve with the apples and some watercress, if you like.