This is light but savoury, just the thing for a September evening or Sunday lunch. The lemons and potatoes cook with the pork to make a wonderfully sticky, citrus sauce. You can eat the lemon slivers: they get soft, caramelised and gooey. Serve it with a robustly-flavoured vegetable like broccoli, especially finished with a touch of chilli and garlic.
12 new potatoes
2 unwaxed lemons
1 tsp fennel seeds
3 tbsp olive oil
Salt and pepper
A piece of boned, rolled pork – can be loin, shoulder or leg – about 1 kilo, scored and tied
1. Pre-heat the oven to 220ºC/gas mark 7.
2. Scrub the new potatoes if necessary and cut them in half lengthways; put them in a large mixing bowl. Cut the lemons into quarters lengthways and then cut the quarters again, and probably again, depending on size; you want thin, elegant wedges, no more than 1 cm wide. Take out the pips. Add the wedges to the mixing bowl, together with the fennel seeds, salt and pepper, and a tablespoon of olive oil. Toss everything well so that the potatoes and lemons are coated with the oil and fennel seeds.
3. Salt the pork and brown it all over in the rest of the oil. Add the potatoes and lemons to the pan and roast for 20 minutes; then turn the temperature down and cook for a further 25 minutes per 500 grams. You can either use a casserole with a lid, in which case you’ll get more sauce at the end, or just put everything in a roasting tin, which will brown everything more but give less sauce. Check for doneness by piercing the meat with a metal skewer: it’s cooked when the juices run clear.
Slice the meat and serve it surrounded by the lemons and potatoes, and with the sticky sauce spooned over.