The aroma coming out of Bruce and Amanda’s Aga when we arrived for lunch promised something exceptional. We were not disappointed. Bruce pointed out that belly pork is often overlooked by those looking for a tasty meal, yet if cooked slowly with the right seasonings it can grace any table around which friends gather for Sunday lunch.

You will need: 2kg piece of belly pork Old Rosie cider for the marinade Malvern salt Two cloves garlic Handful fresh herbs, to include sage, parsley and a little rosemary for the marinade and another handful herbs chopped fine to rub into the pork.

Method: Place the belly pork into a large strong plastic bag for 24 hours along with enough cider to cover completely, two cloves of garlic, and a handful of herbs.

Store in a cool place and turn the bag several times.

Remove the pork from the marinade, retain the liquid in a cool place, and pat the meat dry with a paper towel.

Rub salt into the skin and then rub in as much of the chopped herb mix as the meat can handle.

Place in roasting dish and cook at 475F/240C or gas mark 9 for 20 minutes, then turn the oven down to 300F/150C or gas mark 2½ and allow to cook slowly for three hours.

Turn the heat up to 400F/200C or gas mark 6 for a further 30 mins to crisp up the crackling.

Remove from oven and allow to rest for 15 minutes.

Use the marinade liquid to make the gravy, having removed the garlic and herbs.

Add a tablespoonful of honey to the liquid and allow to come to full bubbling heat for at least five minutes, adjust seasoning, adding a more cider if the flavours are too intense, then thicken with a little cornflour mixed with water.

Serve apple sauce with this roast.