Cut 1/2  ring of Sausage Partners pancetta into 1cm cubes and fry on med until they are crunchy. Remove the pancetta from the fat, place it on a paper towel. Reserve the fat in the pan.

Hard boil 2 duck eggs. While the eggs are boiling in the same pot put 1 handful of green beans and let them cook for 2 mins. Remove them from the pot and plunge them into ice water to stop them from cooking any further.

Let the eggs cool enough to handle them then peel. Then cut into wedges.

In a mason jar (or just in a bowl) shakes together 4tbsp olive oil 1.5 tbsp  white wine vinegar, tbsp maple syrup, sprinkle of  pepper and 1 tsp smooth Dijon mustard.

Toss 4 cups of arugula in 1tbsp of the warm pancetta fat. Put the salad onto 2 large plates, sprinkle over the crispy pancetta, arrange the egg wedges and beans artfully then drizzle the salad dressing over everything.

How much dressing you use it up to you, but you don’t want so much that it’s swimming in grease…

This is a rich, rich dish, so I recommend a high acid wine to accompany it – Ontario Sauvignon Blanc would be delicious

Slice a large onion into 1cm thick rings and line the bottom of a roasting pan. Place the roast on top. Drop a few rosemary sprigs in the pan for good measure and rub the skin of the pork with salt and pepper.

Place in a 400F oven. For about a 2lb roast you will need about 40-45mins.

Remove the meat and let it rest. To make crackling take your knife JUST under the skin and cut it off in one piece place on a sheet and broil until crunchy.

To make a sauce skim off the excess fat from what’s left in the roasting tray. Put it on the stove top over a moderate to high heat and add 500ml of water or pork stock and 1tbsp of flour. Use a potato masher to squash the flour and the onions all together.  When it has reduced and thickened strain it and you have gravy.