Danish roast pork with pickled prunes and cured cucumber

Method

1. To make the prunes, cover the prunes in boiling water and leave for 2 hours to rehydrate, then drain.

2. Place the vinegar, sugar, aromatics and spices in a small saucepan over a medium heat and cook for 5 minutes. Add the prunes, then turn off the heat and leave them to infuse overnight.

3. To make the cured cucumber, place the salt and ginger in a bowl along with the cucumber and macerate for 30 minutes. Remove from the bowl and squeeze over a sieve to remove the liquid. Heat the caster sugar and vinegar in a medium saucepan and stir until the sugar has dissolved. Add the cucumber to the warm sugar and vinegar mixture.

4. To make the roast pork, preheat the oven to 220C/200C Fan/Gas 7. Place the berries, coriander and fennel seeds and oil into a pestle and mortar and grind to a rough paste. Rub over the skin of the pork. Pour the wine into a roasting tray, add the pork and roast in the oven for 1¼ hours or until cooked through. Check it is cooked by putting a skewer into the centre of the meat and ensuring the juices are clear with no traces of pink. Finish the pork under a medium hot grill for 10 minutes, until the skin has crisped up. Rest until ready to serve.

5. Bring a large pan of salted water to the boil, and cook the potatoes at a simmer until tender – about 12–15 minutes. Drain the potatoes, then toss with the butter and parsley.

6. To serve, place the buttered potatoes on a serving plate and top with slices of roast pork, prunes and cured cucumber.