Preheat the oven to 240 degrees. Peel and cut the potatoes. Put the goose fat in a heavy roasting pan and preheat in the oven. Put the potatoes in a saucepan with cold water and 1 tbsp salt, place on a high heat until boiling, then reduce temperature to a light simmer for 5 minutes. Drain and allow to cool.

Salt the crackling on the pork fat and add additional cuts to it if there aren’t enough for the crackling. Place the joint skin side up in a roasting tray with all the ingredients but the water and brown for 25 minutes in the oven. Put the cooled potatoes in the goose fat, stir and season with malden salt and place in the oven.

After the 25 minutes reduce the temperature to 190 degrees for a further 1 hour and 20 minutes for the pork joint. Check the potatoes and toss every 20 minutes. They should be lovely and crispy when the pork is done but if they are ready before remove from the oven and return when resting the pork.

For the beans, blanch them in salted boiling water for 3 minutes then plunge into very cold water to refresh the drain. Zest the orange, then cut the top and bottom from the orange and slice off the peel, before slicing into rounds. Combine the dressing ingredients with the zest, sliced orange and shatta nut mix and toss in the beans. Season with salt to taste.

Stir the lemon juice into the pesto to loosen it to a dressing and toss through the roast potatoes before serving the meal.