cinnamon stick, broken into 3 pieces, 1
star anise 3 single pieces
mustard seeds 2 heaping tablespoons
For the gravy
broth 175ml / 0.5 pints
elderflower (or any other fruity) jelly 1 tablespoon plus more to taste
Dijon mustard 1/2 teaspoon plus more to taste
pepper
Set the oven to 175°C / 350°F (I use the Rotitherm setting).
Mix the cloves with 2 heaped teaspoons of salt and rub into the scored rind, depending on the meat’s surface you might need more salt. Put the meat on a deep tray skin side up and cook for 1 1/2 hours.
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