GET COOKING...

MUDDY LOVELY free range pork will make your dinner unforgettable - superb crackling and succulent meat. It all comes from our small holding in West Sussex, where the pigs are allowed to grow naturally. There's a limited supply so place your order for this premium product now!

SLOW COOKED HAND OF PORK...

A fantastic roast pork dish for four to six people with crunchy crackling that you'll fight over! The hand is below the shoulder and on the bone so it stays moist. The long cooking means the pork falls apart in juicy shreds so you don't need to carve it. There's only two of us but we still cook it and use the left overs in all different dishes.

Ingredients:
A hand of pork on the bone
Olive oil for rubbing
Salt and Pepper for seasoning
A few cloves of garlic
Some fresh sage (optional)
Veg or Chicken Stock
Glass of Wine
Elderberry Jelly

Preheat your oven to 220 deg C/425 deg F/gas 7.

You need to score the pork skin with a small sharp knife. The scores need to be a centimetre apart. Cut through the skin into the fat, but don't cut into the meat. Rub olive oil over the skin and some salt right into the scores you've just made. Season the underside as well with salt and pepper.

Put the hand of pork in skin side up. Roast for about 30 minutes. The skin should start to crackle a little. Then take out the pork, cover the tray with a double layer of foil. Turn the oven down to about 170 C/325 F/gas3, and roast the pork for a further 4 and a half hours.

Then remove the foil, drain some of the fat away and now you can throw in any extras if you want to. So add the garlic and sage into the pan around and under the pork. You could put anything in - leeks, onions, carrots etc. Then cook the pork for another hour. You can do it for a little more or less and it will sit for a while afterwards. It's a great stress free dinner and it tastes fantastic.

When it's done leave it to rest on a chopping board and make a gravy in the tin. Chicken or Vegetable stock with some white or red wine will be nice and you could stir in some elderberry jelly to give it a bit of sweetness. If the crackling isn't as crunchy as you'd like, take it off the pork and put it back in the over on a baking tray. Lovely!