Since we moved to East Anglia, we eat a lot more roast pork and sausages. The free-draining sandy soils of the region are ideal for rearing pigs outdoors. At the weekend, we regularly pass farms where you can see the pigs basking in the sunshine and rooting about in the earth. Come back at dusk, and most of them are tucked up in their pens for the night.
Pondering on what to do with some roast pork leftovers, I quickly settled on a wrap, all the while munching on a spare piece of crunchy crackling I found under the foil that was covering the meat. The instructions for making this wrap are more of a guide than a recipe as there are no precise measurements. You can use whatever you have to hand in your kitchen.
