Try glazing your joint 10 – 15 minutes before the end of cooking time with a couple of tablespoons of sweet chilli sauce, blackbean sauce, or honey and mustard mixed together. For a delicious red wine sauce to go with your roast, melt 25g (1oz) butter and 1 tbsp oil in a pan and add 3 red onions, cut into wedges and 3 tbsp dark brown sugar and cook slowly over a low heat for 20 – 25 minutes. Add 1/4 pt red wine and cook for 1 – 2 minutes. Serve with sliced roast beef, roast potatoes and steamed or boiled green vegetables.
Try spiking your joint before cooking with sprigs of rosemary, mixed herbs, garlic or ginger to add extra flavour. Cut 5 – 6 slits into the joint, spike and roast for the calculated cooking time. To enhance the flavour further glaze the joint a few minutes before the end of cooking time with a couple of tablespoons of redcurrant or mint jelly.
For perfect crackling: dry the joint thoroughly and score the rind deeply with a knife. Rub well with oil and salt. Do not cover or baste the joint during cooking. Try spicing up your apple sauce by adding root ginger, peeled and grated and a couple of tablespoons of fresh sage, chopped.