Crisp Pork with Green Beans

Heat the oven to 190°C (170°C in a fan oven), 375°F, gas 5 and brush a roasting tin with oil.

Put the onions, carrots and celeriac in the roasting tin and roast in the oven for around 20 minutes. Take out of the oven, stir through the tomato purée and deglaze with a little meat stock. Place the meat in the liquid, skin side down. Season the meat side with salt and ground black pepper and braise in the oven for around 30 minutes.

Take the joint out of the oven and score the softened skin at regular intervals, fairly close together. With the skin side up, return to the tin, season with salt and ground black pepper, pour over a little stock and cook in the oven for a further 1.5 hours. Gradually add the remaining stock and, if needed, a little water.

Meanwhile boil the beans in salted water for 6-8 minutes until cooked. Drain, quench in cold water and drain well.

At the end of the cooking time, take the meat out of the cooking juices and place on the oven shelf. If necessary, increase the oven temperature to 240°C (220°C in a fan oven), 425°F, gas 7 to get the skin nice and crispy. Otherwise, reduce the temperature to its lowest temperature to keep the meat warm.

Pass the sauce through a sieve, reduce a little if needed and season to taste with salt and ground black pepper.

Wrap each pear quarter in a rasher of bacon. Fry the bacon-wrapped pears on all sides in 1 tbsp butter in a hot pan until lightly golden brown. In a separate pan, toss the beans in the remaining butter to heat through. Season lightly with salt and ground black pepper.