In fact this is yummy: Get a Pork loin joint, make a big slash to open up the meat from the bone, lay on some fennel seeds, fresh thyme and sage leaves, salt and pepper and some tinned peaches, roll it up and tie it, and roast it until the fat has turned to crackling. Bloody gorgeous it is.
(slash fat and rub in salt and olive oil, and tip in a glass of white wine and a chopped fennel bulb to the tray.)