Ingredients:1 pork neck fillet, preferably rolled into a roast and tied in netting to keep its shape during cooking1 medium onion, roughly chopped3/4 cup of chopped dried apricotsa little olive oil for brushing1 tsp ground cuminMaldon sea salt (or koshering salt)waterMethod:Pre-heat the oven to 190C.  Place the roast in a suitable roasting tin and brush with a little olive oil.  Rub all over with salt and ground cumin.Arrange the onions and apricots around the meat and pour enough water into the roasting tin so that the apricots and onions are almost covered.Cook uncovered in a pre-heated oven for 35 minutes per 500g, plus an extra 30 minutes.  Every half hour or so, spoon some of the cooking juices over the meat to keep it moist. Allow to rest for 10 minutes before carving, during which time you can pour the cooking juices, apricots & onions into a small saucepan and reduce.  Serve with mustard mash and steamed brocolli, with the reduced cooking juices spooned over the meat. только вместо воды - белое вино