How to Cook Roast Trimmed Rack of Free Range Pork with Potato and Celeriac Gratin

Especially for this Valentine's Day, Farmison & Co have teamed up with world class wine and spirit merchants Berry Bros. & Rudd to create a series of Matches Made in Heaven.

Our Chef Jeff has created a series of recipes so that you can wine and dine your Valentine this February giving you Michelin-style cooking at home.

Jeff has done us proud with his recipe, which pairs perfectly with Berry Bros. & Rudd 2017 Domaine du Colombier. The pork rack complements this white wine extremely well. Follow these simple steps to complete our Match Made In Heaven for your Valentine's evening supper.

For the pork

1. Preheat your oven to 200°C for fan assisted or 220°C for ovens without a fan (gas 7).
2. Scald the pork by pouring a kettle full of boiling water over the fat side of the joint on a wire rack over the sink then leave to air dry
3. To season the pork rub fine good quality sea salt into the skin, just prior to cooking.
4. Over a medium heat render the pork skin in a heavy based ovenproof pan until the it starts to crisp then sear the pork on each side.
5. Next place the pork skin side up in the centre of the oven and roast for 35-40 minutes reaching a core temperature of minimum 65°C.
6. Remove from the oven & rest for 15 minutes before carving.

For the gratin

1. Pre heat oven to 170°C for fan assisted or 190°C for ovens without a fan (gas mark 5)
2. Warm together the milk, cream, bay, garlic, rosemary and seasoning to taste bringing up to a simmer
3. Put the sliced potatoes and celeriac into a heat-proof bowl and sieve the infused cream mix onto them. Gently mix
4. Next, layer the potatoes and celeriac in a earthenware dish alternating with a little grated cheese between the layers and finishing off with the remaining cream mix and cheese on top
5. Bake in the middle of the oven for 1 hour pressing the mix down after 20 minutes, the potatoes should be tender with a light golden crust