If you are roasting your pork you'll need to score the skin really well with a sharp knife (butchers use a stanley knife for this), and salt it well - the salt brings out the moisture - and it's that moisture which will stop the crackling from crackling.
If you load up your oven with roast pork, roast potatoes and roast vegetables you're going to create a lot of steam - as outlined in an ealier kitchen tip, and the crackling needs dry heat.
There are several ways you can get round this:
- I cook it seperately. Esepcially when barbecuing pork. Trim the skin and a little fat from the pork before you cook it. Cut it into strips and cook it in the oven on a baking tray on it's own on high heat - 240 oC. You can also do this under the grill but you have to watch it doesn't burn.
- Sue, who works in the farm shop at Home Farm where I get most of my meat these days suggested cutting up the skin as above and mixing with the potatoes when roasting so the fat renders as it cooks, then both the potatoes and the crackling crisp up. I have yet to try that - but it sounds so good. These would need high heat too - see roast potatoes.
- If you've left the crackling on your pork joint while roasting and it hasn't crisped up you can carve off the un-crackled crackling and finish it under a hot grill...... or microwave it. I know what you're going to say - but it works. If the crackling hasn't crisped up you can blast it in the microwave like cheese crisps and it crisps up. Haven't tried it for c. 13 years, but I remember it working on busy Sunday lunch services at Goblets.
One more thing - when cooking a whole pig, possibly the tastiest part of the whole animal is the snout, ears and trotters - try them next time.
Perfect for 8 - 12 guests, there is even a grand piano if you want music while you dine. 
The owner, Kim, said they had recently had a jazz pianist to accompany a dinner party for friends and it made for a great atmosphere because unlike in traditional restaurants, here you have the freedom of being the only party there - so it really is your evening.
Vegetarian sausages with homemade baked beans
I came accross 
Feta, sun dried tomato, olives and lemon thyme and, of course, olive oil topped 
Batted out veal escalopes rolled in pancetta, with roasted peppers and red onion, mozzarella, parsley and basil.
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But I didn't have anything I could do with it - I like to sell things before I buy the ingredients rather than the other way round - but as I reversed out of the yard I stopped, then went back in and picked up the skirt. It was just too good to miss.
and tied (though you could use cocktail sticks instead)
Then sealed to get a good colour on it and braised for 3 hours in red wine, onions, carrots and beef stock:
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Dinner
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and the assiette of desserts I served at Upper Court: 
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Lamb shoulder cooked whole
Cod, salmon, king prawns. 
I used: 
I've always loved warm smoked salmon - thinly sliced and warmed slightly under the grill it makes a great starter with a beurre blanc and a little salad. When I was looking at new menu ideas around new year I thought of using gravadlax instead.
Gill took these ones away to 
