<p>Preheat your oven to 200&ordm;C</p>
<p>1. First, score the skin of the pork in a criss-cross pattern every 1cm/&frac12; inch with a sharp knife, trying not to cut into the meat itself.&nbsp; Rub in olive oil and then salt.</p>
<p>2. Make a thyme butter by finely chopping about 5&nbsp;sprigs of thyme and mix into the butter.</p>
<p>3. Add the sliced leeks, carrots and onions along with the garlic and chillis.&nbsp; drizzle with olive oil and season well.</p>
<p>4. Cut a pocket into the side of the pork, rub in the thyme butter, then push in three or four&nbsp;peach halves.&nbsp; Lay the bacon rashers across the underside of the pork, and then tie the pork with three strands of cooking string.</p>
<p>5. Put the vegetables in&nbsp;the middle of a high-sided roasting tray and then rest the meat&nbsp;on top of the vegetables.&nbsp; Cook in the preheated oven for 20 - 30 minutes to start the skin crisping up.</p>
<p>6. Remove the meat from the oven, turning the heat down to 150&ordm;C.</p>
<p>7. Add 750ml of white wine into the bottom of the roasting tray, and then cover the roasting tray with tin foil, sealing it all around the edges.</p>
<p>8. Cook for 5 hours.&nbsp; Then remove the pork from the oven.&nbsp; Gently cut away the crackling (which won&#39;t be very crackly just yet!!).&nbsp; Then put pork on a carving tray and cover with tin foil and then a tea towel.</p>
<p>[NOTE: I normally but the roast potatoes in the oven about 30-40 minutes before the pork is ready.]</p>
<p>9. Put the crackling on a roasting tin and put back into the oven at 200&ordm;C for about 10 minutes to get it nice and crackly.</p>
<p>10. Put the roasting tray with the vegetables in it on the stove top under a gentle heat.&nbsp; Add 2 tablespoons of plain flour and cook that off of a couple of minutes.</p>
<p>11.&nbsp; Gradually add 1 l of boiled water stirring in well in stages.&nbsp; about 250 ml in us a popatoes masher to break the vegetables up.</p>
<p>12. Now sieve the gravy into a pan .. and your gravy is ready</p>
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