Prepare your pork joint by scoring the skin, drizzling it with 1 tablespoon of the sunflower oil, then rubbing the measured coarse salt into the skin.

Place the joint into your air fryer, skin-side down, and set it to 180ºC. Cook for 40 minutes, or until the top of the pork has begun to brown.

Meanwhile, prepare your potatoes by peeling them and slicing into roughly 4cm chunks. Place them in a large bowl, add the remaining oil, season with salt and pepper and toss to coat.

When the pork has had 40 minutes, turn the joint over, so it’s now skin-side up and scatter the potatoes around the edges of the pork.

Cook the potatoes alongside the pork for another 40 minutes, turning them over halfway through cooking.

After this time, the pork should be cooked (with an internal temperature of 75ºC and lovely crispy crackling) and the potatoes golden and crispy.

Remove the joint and set aside to let it rest for around 5 minutes, and remove the potatoes, too, leaving any that aren’t quite browned enough in the air fryer basket.

While the pork rests, add the Yorkshire puddings to the air fryer and cook for 3–5 minutes, or until they are warmed through and crisping up and any final potatoes have browned.

Meanwhile, fill and boil the kettle and put the kale in a large, heatproof bowl.

When the kettle has boiled, pour the hot water over the kale and place a plate on the top, then leave to rest for a minute or two.

Once softened, drain the kale in a colander and, using kitchen paper, gently move the kale around and soak up some of the moisture.

Carve your pork and serve it with your crispy roast potatoes, Yorkshire puddings, kale, gravy and a generous helping of apple sauce on the side.