THE LONG SLOW ROAST 02

Not really a recipe, and more a feeling than a technique, the long slow roast teaches the cook to listen to his or her oven, to know the cut of meat, and to have faith in its seasoning.

In this case, it was pork. So it was mustard seed, juniper, sea salt and pepper. Pink Lady apples and apple cider vinegar brightened the briase. In the last 40 mins, two Savoy cabbages went in. The result? So good with a bottle of Los Vascos cabernet.

Photos: (a) the last 40; (b) suppah!