A succulent slow-roast pork shoulder with fennel-seed rubbed crackling, roast potatoes with anchovies, capers, garlic and parsley, and cabbage and peas with caraway and butter

Prep 20 min Cook 3 hr Serves 6

2.5–3 kg boned and rolled pork shoulder 4 tsp fennel seeds
 Salt and black pepper 1 onion, peeled and cut into 8 wedges 1 bulb of garlic, halved 2 large carrots, trimmed and halved lengthways 2 bay leaves 1 sprig fresh rosemary 1 small bunch fresh thyme 2 tbsp plain flour A good splash of cider 500ml chicken, pork or vegetable stock 1 tbsp red currant jelly, or other fruit jelly ½ tbsp cider vinegar

Heat the oven to 240C (220C fan)/465F/gas 9. Make sure the skin of the pork is dry to the touch, and score it with a very sharp knife (a stanley knife works best here), making long cuts about 2cm apart over the whole skin and going into the fat, but not cutting down as far as the meat.

Toast the fennel seeds in a small pan over a medium heat until fragrant and begin to pop, then grind coarsely in a mortar.

Put the pork shoulder in a suitably sized roasting tin and rub it all over with salt and the crushed fennel seeds, making sure you get some of the fragrant seeds into the scored skin. Put the tin in the middle of the hot oven and cook for 35 minutes. You should see the skin start to pop and blister, a good sign if, like me, you’re a fan of crunchy crackling.

Remove the tray from the oven and lift the pork on to a plate. Arrange the onions, garlic, carrots, bay leaves and rosemary in the middle of the tin, then set the pork shoulder on top of the veg. Rub the bunch of thyme all over the pork skin, so the leaves tear, rip and bruise into the crunchy crags, then scatter the remnants of the bunch around and about the pork.

Turn down the oven to 170C (150C fan)/335F/gas 3½ and add half a glass of water to the roasting tin. Cover the pork loosely with tinfoil and roast for another two to two and a half hours, or until the meat is tender. Remove the tin, and put the pork somewhere warm to rest while you turn your attention to a simple gravy.

Set the roasting tin over a medium-low heat. Spoon off any excess fat, then stir in the flour, working it in to the soft vegetables and scraping at the sticky, caramelised bits in the tin. Stir in the cider followed by the stock and bring to a simmer. Cook for three to four minutes until the sauce begins to thicken, then stir in the fruit jelly and vinegar, and season well.

Pass through a sieve into a clean pan, pressing all the delicious goodness out the vegetables as you go. Keep the gravy warm over a low heat while you carve the pork into thick slices and bring it to the table.

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Prep 15 min Cook 1 hr 10 min Serves 6

About 2kg large white potatoes Salt and black pepper 4 tbsp olive oil 95g anchovy fillets in oil, drained 2-3 tbsp baby capers in vinegar, drained 4 large garlic cloves, peeled and thinly sliced 1 big pinch chilli flakes (optional) 1 medium bunch flat-leaf parsley, leaves picked and chopped

Heat the oven to 200C (180C fan)/390F/gas 6. Peel the potatoes and cut them into medium bite-sized chunks. Put these in a large pan, cover with cold water, add salt and bring to a boil. Turn down the heat, simmer gently for eight to 10 minutes, until the edges of the potatoes are tender and beginning to crumble, then drain and leave to steam for five minutes.

Meanwhile, pour the oil into a large roasting tray and put it in the oven to heat up.

Tip the potatoes into the tray and spread them out evenly, turning them in the hot oil as you go. Season well, then roast for 45-50 minutes, turning once or twice. Tear the anchovies over the top, scatter in the sliced garlic, capers, chilli flakes (if using) and turn everything together. Return the potatoes to the oven for 15-20 minutes, then scatter over the chopped parsley and serve with a sprinkle of flaky salt.

UK readers: click to buy these ingredients from Ocado

Prep 5 min Cook 5 min Serves 6

2 medium pointy cabbages, such as hispi 300g frozen peas 1 tbsp caraway seeds 75g butter 1 tbsp olive oil 1 garlic clove, peeled and crushed Salt and black pepper

Cut the cabbages in half from top to bottom. Trim off the stems and remove any damaged outer leaves, if necessary. Cut the cabbage halves into 3-4cm-wide ribbons, then rinse in cold water.

Bring a large pan of salted water to a boil. Add the cabbage, bring to a simmer and cook for two minutes, or until just tender. Stir in the peas, cook for a further minute or so, then drain into a colander and leave to steam. Return the pan to the heat, add the butter and olive oil and, when they’re bubbling, add the grated garlic and caraway seeds and leave to sizzle for a moment or two. Return the cabbage and peas to the pan, give everything a good stir, then season generously and serve.

UK readers: click to buy these ingredients from Ocado