Make potato skordalia, a garlicky Greek dip, to go with your roast pork. Boil 1kg potatoes with 4-5 whole garlic cloves till the potatoes are tender, then drain (keeping the water) and tip into a food processor. Add a splash of cider vinegar, 100ml extra virgin olive oil, 100ml of the potato water, a squeeze of lemon juice and a good pinch of salt. Blitz till smooth. Serve sprinkled with chopped parsley.