Roast pork with pickled prunes and cured cucumber recipe
 This roast pork dish makes a great lighter alternative Sunday lunch for the spring or summer as it’s served with prunes and cucumber. 300g/10½oz prunes250ml/9fl oz white wine vinegar250g/9oz caster sugar 1 tsp black peppercorns4 cloves1 cinnamon stick1 star anise 300g/10½oz prunes 250ml/9fl oz white wine vinegar 250g/9oz caster sugar 1 tsp black peppercorns 4 cloves 1 cinnamon stick 1 star anise 1 tbsp salt 1 tbsp salt 2–3 juniper berries1 tbsp coriander seeds1 tbsp fennel seeds2 tbsp olive oil570ml/1 pint white wine2kg/4lb 8oz rack of pork, on the bone, skin scoredknob of fresh root ginger, peeled and coarsely grated1 cucumber, thickly sliced 200g/7oz caster sugar200ml/7fl oz cider vinegar 2–3 juniper berries 1 tbsp coriander seeds 1 tbsp fennel seeds 2 tbsp olive oil 570ml/1 pint white wine 2kg/4lb 8oz rack of pork, on the bone, skin scored knob of fresh root ginger, peeled and coarsely grated 1 cucumber, thickly sliced 200g/7oz caster sugar 200ml/7fl oz cider vinegar 400g/14oz new potatoes75g/2¾oz unsalted butter1 tbsp roughly chopped fresh parsley 400g/14oz new potatoes 75g/2¾oz unsalted butter 1 tbsp roughly chopped fresh parsley Method To make the prunes, cover the prunes in boiling water and leave for 2 hours to rehydrate, then drain.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.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. 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.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.To serve, place the buttered potatoes on a serving plate and top with slices of roast pork, prunes and cured cucumber. To make the prunes, cover the prunes in boiling water and leave for 2 hours to rehydrate, then drain. To make the prunes, cover the prunes in boiling water and leave for 2 hours to rehydrate, then drain. 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. 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. 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. 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. 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. 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. 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. 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. To serve, place the buttered potatoes on a serving plate and top with slices of roast pork, prunes and cured cucumber. To serve, place the buttered potatoes on a serving plate and top with slices of roast pork, prunes and cured cucumber.