We both grew up in families where the coming together for Sunday lunch was sacred, a tradition that is so deeply special and ingrained in us. Whilst fewer families today in Britain go to church together, Sunday lunch together remains a big thing for many. For both of us, eating together has always been a hugely important part of our family lives, and Sunday lunch sacrosanct. Both of our mothers are wonderful cooks, and would begin preparation mid-morning, whilst our fathers would look bushy-tailed getting bottles of wine out and making the ultimate Bloody Marys- which would cheer up our adolescent hangovers a treat! A delicious roast pork with excellent crackling was usually the ticket. It is so important that your pork comes from a farm where the pigs are raised outside. Pigs are such sensitive, intelligent, curious and sociable animals – as much so or more than dogs – that the cruelty of confining them in barren sheds is just unacceptable. And of course meat from a happy beast which enjoyed turning the cool earth with its snout and the warm sun on its back simply tastes so much better. What better combination of perfectly roasted pork with crisped bronze spuds, gravy and tart apple puree. The fun with this dish is that it is very simple to prepare and looks very impressive. And even though it has a quick cooking time comes with the whole shebang of the crackling too. The secret is a very hot oven, salting the fat – and if you haven’t got your crackling quite as crisp as you want it slice it off with a sharp knife, place on a tray and put back in the oven till it’s perfectly crunchy. Ask your butcher to score and chine the joint for you, the scoring of the fat induces better crackling. We served this pork with slow cooked courgettes with garlic, mint and chili, a watercress salad with shallots, coriander and avocado and steam rice, with the delicious fragrant gravy poured over. This for, for us, is a good Sunday lunch moment.