In this dish the roast pork flavor is complemented by the surprisingly easy to make cheese sauce. Stilton cheese is used, although Roquefort or Danish Blue can be substituted. Serves 4 to 6.

2 lb. loin of pork
12 sage leaves
Vegetable oil
Salt and freshly ground pepper
4 tbsp. hot water or vegetable water
1/4 pt. sour cream
3 oz. Stilton cheese, crumbled

Rinse the meat and wipe with slightly damp absorbent kitchen paper towels. Loosen the skin and fat from the meat at both ends of the joint and tuck the sage leaves underneath. Brush the skin with oil and pepper. Massage.

Roast at 180 degrees C. (350 degrees F.) for 35 minutes per 500 grams (1 pound) plus 35 minutes. Transfer to a warm serving dish and keep hot while preparing the sauce.

Pour off all but 30 milliliters (2 tablespoons) of the fat from the roasting tin. Pour the remaining 30 milliliters (2 tablespoons) and the sediment into a small pan with the water.

Bring to the boil, stirring. Reduce the heat and stir in the sour cream and Stilton cheese. Stir over gentle heat until cheese has melted. Do not allow to boil. Adjust seasoning.

Carve the meat into thin slices and serve the sauce separately.

Adapted from The Portmeirion Book of Country Cooking.