Preheat oven to 240°C/220°C fan-forced. Rub the pork rind with oil then salt. Place pork into a shallow baking pan lined with baking paper. Roast for 40 minutes or until golden and a crackling forms.
Roast for 1½ hours, basting with the buttery juices after 30 minutes. When the chicken is crispy-skinned and the juices run clear, remove from the oven. Lift the chicken up, letting any juices run ...
Those of us that cook Christmas dinner will brag that ours are the best roast potatoes and they can’t be beaten. Of course, roast potatoes are a long-standing Christmas dinner staple and, chances are, ...
It's Sunday and that means just one thing - it's time for a roast dinner. And if chicken is on the menu this week, you're going to want to hear this chef's top tip for making sure that bird is as ...