Nigel Slater’s recipes for roast pork with peach salsa, and roast grapes

Mellow warming pork for autumn, served with a fruity dressing

The butcher had a glorious row of pork ribs the other day – a long rectangle of meat with everything I could ask for: neatly scored skin to puff and crackle in the oven; bones to gnaw and plenty of fat in which to roast a few potatoes.

The cut is merciful in price in comparison to loin and leg, and eats just as well cold, with crystals of sea salt and ribbons of pickled cabbage at its side.

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