The night before cooking, pat skin of pork with paper towel and leave uncovered in the fridge overnight.

To cook, preheat oven to 220C. Rub pork with oil and a sprinkle of salt. Place in pan with bay leaves and sage leaves. Cook for 25 minutes to crackle skin then lower temperature to 170C and cook for 40 minutes per kilogram of pork. Add apple wedges 40 minutes before the end of the roasting time. Use a meat thermometer to check that the internal temperature of the pork is 70C before removing from oven.

When the pork is cooked, remove it from the pan and cover with foil to rest while making the gravy.

Spoon off excess fat, then place roasting tin on the hotplate and heat gently. Add flour, stirring it into the meat juices. Cook the flour for a couple of minutes, until it thickens and turns golden. Gradually add cider, bringing to the boil. Add more cider if the gravy is too thick.

Taste and season. Strain gravy through a sieve into a clean pan then return to the boil before serving.