Roast rib of pork with apple dumpings

Serves 6

Roast rib of pork – blanching the joint will help create crisp crackling (Jason Lowe)

Roast rib of pork

Serves 6

1 six-bone rib or rack of pork, chine bone removed
Salt and freshly ground black pepper
A little vegetable or corn oil

Preheat the oven to 220C/gas mark 7. Place a roasting tray with about 2-3cm of water on the stove, then place the pork, rind-side down in the water, and simmer for about 5 minutes, moving the pork around if necessary so the rind and fat gets a good blanch.

Remove from the water; place on a board, skin up, and discard the water from the tray. With a sharp knife, score the rind about 1cm apart and place in the roasting tray with the bones down, season; drizzle over a little oil.

Roast for 20-25 minutes, basting a few times, then turn the oven down to 180C/ gas mark 5 and cook for a further 35-40 minutes.

Remove the pork from the oven, rest for approximately 10 minutes, remove the string (if appropriate) and carve into chops.

Apple dumplings

Serves 6

These delicious dumplings make a great accompaniment to roast pork or you could choose to serve them as a starter with some braised lentils or split peas or even crushed potatoes.

180-200g coarsely minced fatty pork
50g fresh white breadcrumbs
1 large Bramley apple, peeled, cored, cooked and coarsely mashed
Salt and freshly ground black pepper
80-100g pig's or lamb's caul fat

Preheat the oven to 220C/gas mark 7.

Mix the minced pork, breadcrumbs and apple together; season. Divide the mixture into 6 and mould into balls.

Cut the caul fat into pieces that are large enough to double-wrap the dumplings and then wrap them around the dumplings a couple of times.

Place the dumplings on a tray or with the pork; roast for 15 minutes.