Pat dry then score the skin and fat on the join and rub with vegetable oil and a generous helping of salt. Leave this to one side for half an hour.

Pre-heat your oven to 220C (gas mark 7). Place the joint into the dry hot oven on it’s own for 30 minutes to help the skin crisp up.

Remove from the oven and add the apple wedges and whole shallots to the roasting tin. Pour over 250ml of the cider, cover with tinfoil and place back in the oven at the lower temperate of 140C or gas mark 2.

Grab a book, or turn on the TV and sit back for half an hour.

Next, par boil the potatoes for 5-10minutes until they are tender.

Heat a little vegetable oil (just enough to cover the base of the pan) in the oven for 5 minutes until piping hot.

Drain well then toss the potatoes in a little flour before transferring to the oil coated pan.

Pick up that book again, or take the TV off pause and relax for another 15 minutes. You’ve got this under control!

Place the parsnips into the roasting tin alongside the roast potatoes to cook.

While the roast joint and vegetables are finishing cooking, fry off the sliced shallots in a little oil. Add the cornflour and cook for a few minutes.

Take the joint out of the oven to rest (by this point it should have had roughly 2 hours in the oven), and transfer the majority of the juices to the pan with the shallots and cornflour.

Take off the fat and skin with a sharp knife and pop back in the oven on high while you finish the gravy.

Stir the gravy until the cornflour has dissolved.

Add the cider and stock to the pan and cook for 10 minutes until the gravy is piping hot and has thickened.

In the final 5 minutes before serving, steam the carrots and spring greens above a pan of boiling water.

Best served on warmed plates.