A roasted joint should be a big shared experience, but you can make the occasion more intimate by cooking a mini roasted pork hock, just enough for two.
1 Rub your pork hock with salt and dry it off uncovered in the fridge overnight.
2 Next day, slash the skin with a knife and rub in some fennel seeds and splash with some oil.
3 Set the oven to high and put the hock in a roasting dish. When the temperature hits, put your hock in the oven for 15 mins, turn the oven down to moderate and put your vegetables in the oven in a separate roasting dish. Cook until the veges are roasted and the pork is falling away from the bone - at least another 30 mins.
4 Serve with the suggested lamb roast salad, apple sauce or your favourite mustard.
