Preheat oven to 240°C/220°C fan-forced. Rub the pork rind with oil then salt. Place pork into a shallow baking pan lined with baking paper. Roast for 40 minutes or until golden and a crackling forms.

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Roast for 10 minutes then turn the bird over and roast for another 1 hour 15 minutes. To check it is cooked, insert a skewer into the thickest part of the leg and check that the juices run clear.

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I was taken aback by the hash browns — they were dense, topped with whipped bone marrow and painstakingly thin slices of steak. This was another perfect quick bite before our starters. Pigs Head was ...