1: Take the pork out of the fridge and rub a tablespoonful of salt into the skin, making sure you get it right into the grooves of the scored skin. Leave to stand for 30 minutes. Meanwhile, preheat the oven to 170°C/Fan 150°C/Gas 3.

2: Pat the pork skin dry with kitchen paper and rub with a little more salt. Season with freshly ground pepper too. Lay the pork on a rack sitting on top of a roasting tin and roast on the middle shelf of the oven for 2 hours.

3: Meanwhile, add the potatoes to a pan of salted water, bring to the boil and cook for about 10–15 minutes until tender. Drain the potatoes, halve them when cool enough to handle and place in a bowl with the mustard, lemon juice and olive oil. Season generously with salt and pepper and toss together to combine.

4: For the fennel slaw, finely slice the fennel and tip into a large bowl. Finely shred the cabbage and add to the fennel along with the remaining ingredients. Toss together and season with salt and pepper to taste.

5: After 2 hours, take the pork out of the oven and increase the oven temperature to 240°C/Fan 220°C/Gas 9. When it reaches that heat, return the pork to the oven and roast for a further 25–30 minutes or until the skin blisters well all over and turns into crispy crackling. To ensure even cooking, rotate the pan once, halfway through. If the pork skin is not completely blistered, pop it under the grill briefly.

6: Leave the pork to rest in a warm place for 10–15 minutes before serving. Toss the potatoes with the chives. Carve the pork and serve the potatoes and fennel slaw alongside.