roast suckling pig with chorizo roasted potatoes
For the roast potatoes:
  1. Preheat the oven to 220C.
  2. Using a pestle and mortar bash up the fennel, rosemary and paprika with a pinch of sea salt toa powder. Add a tablspoon of olive oil and smother all over the pork. Place into a baking tray and roast for 20 minutes at this temperature toget everything started, then turn the temperatrue down to 1670C.
  3. Cook for another 40 – 50 mins until the centre of the pork is 65C.
  4. For the potatoes,boil in salted water for 15 minutes. Drain really well and preheat 2 tablespoons olive oil in a heavy based baking tray. Roast for 20 minutes,then add the remaining ingredients. Cook for another 20 – 30 minutes until golden brown, tossing occasionally. Check for seasoning before serving.