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@dooks
Bought a 2kg leg of pork at a good local butcher yesterday. Made a paste of two entire heads of garlic, loads of crushed cumin and black pepper olive oil a little bit of fennel seed too. stuffed, poked, stabbed and massaged it into every nook and cranny and wrapped in cling film and left in the fridge for 36 hours. It's about to come out of the oven to rest while I finish off the crackling, apple sauce, spuds, leeks and cabbage. I'm already halfway though a rather good bottle of dry white and there's another in the fridge. Am feeling very content and Sundayish.