The only four recipes you need: roast pork

All recipes serve 4

Rosemary and anchovies (above)

6 anchovies
A few sprigs of rosemary, leaves only
4 cloves garlic
1 tbsp olive oil
1.5kg pork shoulder, boned
1 large glass white wine

1 Combine anchovies, rosemary, garlic and oil with a pestle and mortar. Rub over pork meat (not skin). Wrap in clingfilm and marinate overnight.
2 Place pork skin-side up in roasting tray. Score and season skin, add wine to tray and cover with foil. Cook at 150C/Gas 2 for 4 hours.
3 Uncover. Turn oven up to 220C/Gas 7. Cook for 40 minutes until skin crisps. Serve with juices.

Chilli and garlic

2 red chillies, deseeded
Large knob fresh ginger
4 garlic cloves
1 tbsp coriander seeds
2 tbsp olive oil
1.5kg pork shoulder, boned
1 large glass white wine

1 Blitz all marinade ingredients in processor. Rub over pork meat (not skin). Wrap in clingfilm and marinate overnight.
2 Place pork skin-side up in roasting tray. Score and season skin, add wine to tray and cover with foil. Cook at 150C/Gas 2 for 4 hours.
3 Uncover. Turn oven up to 220C/Gas 7. Cook for 40 minutes until skin crisps. Serve with juices.

Cumin and paprika

Juice of half a lemon
1 tbsp olive oil
2 tsp smoked paprika
1 tsp ground cumin
1 tsp mustard powder
2 cloves garlic, crushed
1.5kg pork shoulder, boned
1 large glass white wine

Combine marinade ingredients and cook as per rosemary recipe.

Fennel and cardamom

1 tsp cardamom pods, crushed
2 star anise
1 tbsp fennel seeds
1 tbsp wholegrain mustard
2 tbsp olive oil
1.5kg pork shoulder, boned
1 large glass white wine

Combine marinade ingredients and cook as per rosemary recipe.