Well our roast pork was the greatest ever. I did all the cooking but Mrs Steve excelled herself with the gravy (none of yer bloody Bisto muck in our house).

Now you're going to laugh when I tell you this, but more fool you if you do. I bought the piece of pork, boned and rolled shoulder, at Gloucester Services on the M5. Shut up now. Gloucester Services is a world apart from any other service area. It serves super food, has a farmers' market selling mostly local produce, a brilliant cheese counter, the best pork pies you can get your hands on and, above all, a brilliant butchers' counter. The piece of pork was only 3lb in weight and I was worried about how to cook it, as I usually only roast big hunks of meat, preferably on the bone. I blasted it in a very hot oven for 20 minutes to crackle the crackling, then whacked the oven down to 110 degrees for about five hours. Right at the end, another ten-minute blast. Then a half-hour rest. It was superb. No need for a carving knife. Plenty of cold meat left for tomorrow too. I might even have to investigate this bloody pulled pork phenomenon wot I don't yet get. Life is good!