Rib of pork with crackling crust, honeyed apples and cider gravy
Imen McDonnell and Cliodhna Prendergast of Lens and Larder retreats, share a recipe for roast rib of pork and velvety cider gravy. "This autumnal roast has a divine crispy crackling crust. We use locally reared Berkshire pork, honey from Imen’s farm and crab apples, but you can use Bramley apples as an alternative. A robust cider gravy on the side is a great accompaniment."
Andrew Montgomery
"Rib of pork is best bought direct from the butcher, who will ‘french’ the bones for you — that is, clean them and wrap in foil for roasting. You could also ask for the skin to be scored."
Velvety Cider Gravy
2tbsp plain flour
1–2tsp coarse-grain mustard
250ml cider
250ml vegetable stock
30ml double cream (optional)
After the pork, apples and shallots have been removed from the tin, pour out any excess fat. Put the tin over a medium heat and whisk the flour vigorously into the meat juices. Slowly add the mustard, cider and vegetable stock, then cook for 3–4 minutes, whisking constantly, until slightly thickened. Add the cream (if using), and season with salt and pepper. Pour into a gravy boat and serve warm.
