Method

• Brine
• To make the brine, place the water in a large pan that will easily hold the liquid and the meat you intend to brine. Add all the ingredients and stir for a minute or two until the sugar and salt dissolve. Add the pork and leave for 24 hours in the fridge or up to 3 days if you like a stronger flavour. If the meat starts to float to the top, use a plate or other weight to keep it completely submerged in the brine.
• Rack of Pork
• Preheat the oven to 200C (400F), Gas mark 6. Remove the pork from the brine and pat dry with kitchen paper. Carefully cut off the skin and score with a Stanley or very sharp knife. Put on a rack set over a roasting tin and season with salt. Roast for 30 minutes or until crisp and golden brown. Remove from the heat and leave to cool, reserving the fat to use for the potatoes. Break into pieces and set aside until needed.
• Put the rosemary in a large roasting tin and sit the rack of pork on top. Break the garlic into cloves and scatter on top. Season with pepper and then drizzle over some olive oil. Roast for 20 minutes per 450g plus 20 minutes or until just cooked through and tender.
• Potatoes
• To prepare the potatoes, cut in half and season with salt, then steam until tender. Leave to cool completely, then roughly dice. Place in a bowl and season with nutmeg and a little more salt if you think it needs it.
• Heat about three tablespoons of the reserved pork fat in a large ovenproof frying pan with the butter. Add the seasoned potatoes and cook on the hob for about 5 minutes until the bottom is starting to catch a little colour.
• Transfer to the oven and continue to cook for another 15-20 minutes or until golden brown all over. Turn the potato cake out on to a flat plate and leave for rest for a couple of minutes before cutting into eight wedges. Keep warm until needed.
• Gravy
• When the pork is cooked transfer to a warmed platter and leave in a warm place to rest for at least 20 minutes. Meanwhile, make the gravy. Strain the contents of the pan through a sieve into a clean pan, then remove any excess fat. Whisk in the stock, honey, vinegar and rosemary, then season to taste and reduce down to a sauce consistency.
• Vegetables
• To cook the vegetables, place the water and butter in a large pan and tip in the vegetables. Steam-fry for a few minutes until cooked through and tender. Season to taste.
• Serve
• Carve the rack of pork into chops. Arrange a potato cake wedge on each warmed serving plate with a good spoonful of the vegetables. Arrange two chops on top of each one and spoon over a little of the gravy. The remainder can be served separately at the table in a warm gravy boat. Garnish with some of the crackling and a rosemary sprig to serve.