Spicy Roast Pork with apples

Don’t use measuring cups or weighing machines when you are cooking. Just use your inspiration and intuition. In any case, as most genuine chefs will tell you, it is very boring cooking the same recipe over and over again. Good recipes are there to be improved, altered and adapted depending upon the Chef’s mood, the time of year, the weather, the company, in fact a myriad of circumstances.

Meanwhile here’s a great Sunday lunch recipe:
– Grind up cumin seeds, coriander, peppercorns, salt, cardomom pods, cinnamon and chillies in a grinder (or pestle and mortar).
– roll pork in spice mixture to cover on all sides
– place joint in a dish with two apples and some potatoes (all peeled and chopped into large chunks)
– pour over some white wine stock and place in a hot oven for 15 minutes then reduce the heat to 150 degrees (Celsius) for 90 minutes or more (depending on size of roast).