Pork – leg: Leg of pork is the most popular roasting joint, but because of its size it mostly has to be sold in two, or else boned and rolled without the knuckle. This cut promises the most lean meat and lots of crunchy crackling but not, I think, such a sweet flavour as other cuts of pork.
Pork loin and chops: Loin of pork is a prime roasting joint (and the best one for lots of crackling), equivalent in the anatomy of the animal to the sirloin and ribs of beef. This is best bought on the bone, but the butcher must chine it for you – that is, loosen the bone yet leave it attached so it can easily be cut away before carving. The best pork chops come from the hind loin.
Pork – ribs: Spare rib is sometimes sold as individual chops. It is actually the collar of the animal and, when roasted, is full of flavour. It is a great bargain price cut for barbequing or roasting in a piquant, spicy sauce.
Pork fillet or tenderloin: This delightfully quick-cooking lean cut comes from the animal's lower back. It is perfect for making a very fast luxury meal.
Serve this hot on a cold winter's day with some buttery jacket potatoes or, if the weather is warm, it's lovely served cold with salads and chutney or pickles.
Beetroot is either loved or hated – mostly the latter I suspect, because in this country people have a surfeit of it doused in strong vinegar. But its lovers know of its earthy charm and delicious but distinctive flavour. It makes wonderful soup...
Make sure the pork you use for this easy, and very quick, recipe is British pork.
You won't believe quite how easy this recipe is: the traditional flavours of sage and apples complement the pork perfectly.
Spicy jerk seasoning is a brilliant way to bring the sunshine taste of the Caribbean to everyday foods such as pork or chicken. The grilled pineapple salsa adds yet another tropical element to this summery recipe.
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