TO SERVE 8-12 PEOPLE INSTEAD OF HOT HAM

This is great for serving lots of people and easy. The pork stays moist and you get the bonus of crackling.

INGREDIENTS

2.5kg pork loin rolled with skin on
2 Tablespoons salt
1 Tablespoon freshly ground black pepper
6 garlic cloves, thinly sliced
1/4 cup fresh thyme leaves
1/4 cup fresh sage leaves
1/2 cup parsley leaves
1/4 cup olive oil

Open out the pork loin and lay it skin side down. Rub in 1 Tablespoon of the salt and all the pepper then scatter on the garlic and fresh herbs.
Roll the loin up into atight long log shape and securely tie with string at 5cm intervals. You can prepare the pork to this stage up to two days in advance.
The herbs and seasonings will permeate the flesh and infuse the flavour. When ready to cook preheat the oven to 220c.
Place the pork on a rack inside the roasting dish and rub all over with oil and season with the rest of the salt. Roast for 20 minutes then lower the oven temp to 175c and roast for 1 hour.
Transfer the pork to a hot dish and leave to rest for 30 minutes. Remove the string and carve into slices, each with a crisp layer of crackling. Serve with apple sauce and the following salad.
(you will need to double the salad recipe)

CABBAGE, APPLE and TARRAGON SALAD

1kg white cabbage finely shredded, hard core removed
75g salt
1 granny smith apple skin on, cored and sliced into thin matchsticks
1/2 cup roughly chopped parsley leaves
1 cup watercress sprigs
2 Tablespoons snipped chives
3 Tablespoons tarragon vinegar
3 Tablespoons extra virgin olive oil
salt and pepper

Toss the cabbage with the salt in a large container(not metal) and cover with a damp teatowel and leave for 2 hours.
Tip the cabbage into a colander and wash thoroughly to remove the salt. Pat the cabbage dry and transfer to a large mixing bowl.
Add the apple and fresh herbs and toss gently. In a seperate bowl, whisk together the vinegar and oil.
Season to taste and serve with hot roast pork. Serves 6