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Summer's late fruits ripen in the mists and our increasinly mild winters aid this process. The Romans picked their grapes at this time of year; as do the modern vineyards in the South. Pork, then as now, was the traditional fare. Fresh pork feasts amd roasts gave way to the cured meats, hams and bacons that saw the early inhabitants of these shores through the winter.

Onr of the more succulent joints of pork is the loin whch can be roasted, boned and filled with one of the many stuffings the best butchers will have available. Crisp crackling from the naturally reared pigs can be glazed. There are many simple and quick glazes that will certainly enhance your home cooking. Try one of these... (depending of the size of the loin, you may need to multply the quantities):

• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 tablespoon olive Oil

- or -

• 1 tablespoon marmalade
• 1 tablespoon orange juice

Mix together and spread over the top and side of your pork loin.

Cooking Place in a preheated oven at 180°C (350°F Gas Mark 2) for 25-30 minutes per l (½kg). Glazes are prone to burning, so you need to keep an eye on the cooking process. Regular basting also helps. When the crackling begins to darken to golden brown, cover the pork with oil.