Diet? What diet? Daughter home for a long weekend, and of course her doting mother provides her with her favourites - correction, I do! Roast pork with roast potatoes and parsnips from the garden. Score skin with a very sharp knife, making sure you do not penetrate to the meat. Brush skin with oil. Sprinkle liberally with salt, then 240C for 25 minutes and at 190C for 25 minutes per pound. Discussions with my butcher reminded me that another method is pour boiling water over the joint, but I didn't bother with that, this time. I suspect the weight loss may have a bit of a hiccup until youngest departs!