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Digital Subscriptions > delicious. Magazine > November 2018 > ‘‘Every time we make something good to eat, we make a memory”

‘‘Every time we make something good to eat, we make a memory”

Regular readers will know that Gill writes a recipe column for delicious.every month. We’ve put that on hold for one special issue, as he has a new book out (his second) and the recipes are so good we felt we had to give you a glimpse. Here – and in the book – Gill ponders the role that time plays in making good food and great memories. It’s a joy

what’s good now.

Roast pork & crackling with apples, fennel seed, sage, lemon & thyme

RECIPES, FOOD STYLING AND STYLING GILL MELLER PHOTOGRAPHS ANDREW MONTGOMERY

Roast pork & crackling with apples, fennel seed, sage, lemon & thyme

SERVES 6. HANDS-ON TIME 15 MIN, OVEN TIME 60-65 MIN, PLUS RESTING

Perfect crackling relies on the pork skin being totally dry. Take the pork out of its packaging as soon as you can, thoroughly dry the skin with kitchen paper, then leave it uncovered in the bottom of the fridge, well away from other food, for at least 24 hours (48 would be better). Make sure the skin is scored properly, down through to the fat, and salt it only as it goes in the oven, not before.

• 2kg British free-range boneless pork loin, rolled and skin scored (your butcher can do this for you)

• 1 red onion, cut into 8-10 wedges

• 8 small eating apples, such as cox

• 2 lemons, sliced into 5mm rounds

• Small bunch fresh sage, leaves picked

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About delicious. Magazine

Buy the November issue of delicious. magazine and celebrate our 15th birthday along with Michel Roux Jr, Henry Harris, Gill Meller, Tom Aiken, Mary Berry, Anna Del Conte and Annie Rigg. Eric Lanlard cooks a birthday cake, of course and everyone’s in the party mood with our simple cocktails and top wine recommendations. Find out which cookbook most inspired Nigella, Rick, Yotam, Prue and more. Plus, it’s not too early to start thinking about Christmas – see our gift guide for brilliant gift ideas and pick your favourite get-ahead Christmas bakes.