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Take a trip to the Mediterranean with this Spanish-inspired roast pork recipe. Using a Tesco Finest crackling pork loin joint rubbed in paprika and garlic and served with a nectarine and manchego salad, patatas bravas style potatoes and saffron aioli, it's a summer evening dream of a meal. See method
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Tip: Make the saffron aioli and salad dressing up to 2 days in advance and keep in the fridge. You can par-boil the green beans up to 24 hours ahead. Drain, cool, pat dry with kitchen paper, then transfer to an airtight container lined with more kitchen paper and keep in the fridge.
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