ELIZABETH DAVID’S PERUGIA ROAST PORK

This is one of my favourite recipes. I flavour the pork with fennel leaves and garlic, or if there are no fennel leaves available a few of the seeds. 

Although it is not orthodox, I find the flavour of the meat is enhanced by rubbing the garlic cloves in a few crushed coriander seeds before pressing them into the meat.

Enough for 6

• 1.3kg-1.8kg (3lb-4lb) pork loin
• 2-3 garlic cloves, peeled
• Coriander seeds, crushed
• A handful of fennel leaves (try Waitrose or Ocado) or seeds (from supermarkets)
• 2 or 3 whole cloves
• Salt and pepper

Remove the rind and, should there be an excessive amount, some of the fat from the pork. Rub the garlic cloves in the crushed coriander seeds and press into the meat, with the fennel leaves or seeds and the whole cloves.

Rub the meat with salt and pepper and put it into a roasting pan with water, about 5cm (2in) deep. Cook at 180°C/fan 160°C/gas 4. It will take somewhat longer than the normal method of roasting; allow about 45 minutes per 450g (1lb) of meat. 

The meat will emerge tender and moist. Let it cool a little in its own juice, then pour off the liquid and serve the pork cold. A nice accompaniment is a potato salad flavoured with a very little fennel.