Method

Serves 6

Pork Loin

Roll up fresh 12 sage leaves with salt, pierce the joint with a skewer and push leaves into the meat.

Score the pork skin into deep finger width length cuts across the meat for the crackling.

Rub the paste thoroughly into and over the meat and bones. You can do this 24 hours before cooking and refrigerate. But take the meat out of the refrigerator at least four hours before cooking.

Bring the oven to its hottest heat around 260C.

Rub as much salt flakes as you can stand into the crackling and then rub with olive oil or, if you are brave, a little duck fat.

Put the joint on a tray on a rack and cook at maximum heat for at least twenty minutes and the crackling begins to bubble.

Reduce the heat to 160C and ½ bottle of wine or cider to the bottom of the pan and cook for twenty minutes per 500g.

Rest for 20min covered with foil around the joint but NOT closed at the top.

Heat the chicken stock.

Put the pan back on the heat and sprinkle in a little flour and move around until coloured. Deglaze with remainder of white wine or cider. Add in chicken stock and cook stirring until the sauce has a creamy consistency - mix in the juices from the meat and finish with salt and pepper.

Ginger and Juniper Cabbage

Shred a whole savoy cabbage minus the stalk into the basket of a pasta pot.  Rinse and toss through salt flakes and a dusting of pepper and crushed juniper berries. Let it sit for an hour.

Put some butter in the freezer and prior to steaming place thin butter slices on top of the cabbage to melt down through it during steaming.

Slice a generous amount of fresh ginger and put a tablespoon of juniper berries into a small amount of water at the base of the pasta pot and steam until cabbage is cooked but still firm - about 10 minutes.

Melt butter in medium sized pan add shallots garlic and thyme and a pinch of salt. Cook slowly until soft. Add the celeriac and cook for further two minutes add milk and cream. Bring to the boil. Season to taste. Simmer until celeriac is soft to the bite. Pour into blender and process to a fine puree.