The following correction was printed in the Observer's For the record column, Sunday November 25 2007

In the recipe for glazed ham below, we gave a glazing cooking time of 30 minutes for an 8kg leg ham. We must stress that this is appropriate only for a cooked leg ham; cooking a raw joint would take much longer - allow 15 minutes per half kilo.

The easiest roast pork loin

Serves 6-8

2kg loin of pork
2 quantities stuffing
vegetable oil, for rubbing
sea salt
10 small apples

Preheat the oven to 220C(425F). With the point of a sharp knife, score the skin of the pork at 1.5cm intervals. Lay the loin out flat, place the stuffing down the middle and roll up into a long cylinder. Secure with kitchen string and rub the skin with the oil and salt. Place the meat on a rack in a baking dish. Bake for 30 minutes. Reduce the heat to 200C(390F) and bake for a further 30 minutes. Make a cut around the circumference of the apples, place with the pork on the baking rack and cook for a further 20 minutes or until the pork is cooked to your liking. Slice and serve with apples.

Tips:

Timing is everything

It isn't necessary to cook pork until it is completely dried out, as was the fashion in the past. (According to an old wives' tale, overcooking pork guarded against disease.)

Try cooking your pork to medium rather than well-done and taste the difference.

Complimentary flavours

Pork goes well with many flavours; apples and herbs (such as sage, parsley, thyme and rosemary) can be placed under the pork before baking or incorporated into the stuffing.

Video: Crash Test Kitchen duo Waz & Lenny show us how it's done

The easiest glazed ham

Serves 10-12

8kg cooked leg ham
cloves, for studding

For the glaze
114ml fresh orange juice
5 tbs brown sugar
4 tbs Dijon mustard
5ml honey

Preheat the oven to 190C (375F). Remove the skin from the ham and discard. Score the fat in a diamond pattern. Stud a clove in the middle of each diamond. Place the ham in a baking dish lined with a few layers of non-stick baking paper.

To make the glaze, place the orange juice, sugar, mustard and honey in a small saucepan over medium heat. Simmer, stirring occasionally, for 15 minutes or until thickened. Brush the ham with the glaze and bake for 10 minutes. Glaze again and bake for another 10 minutes. Repeat and bake for a final 10 minutes or until golden. Allow the ham to stand for 5 minutes before carving.

The easiest couscous stuffing

16 tbs couscous
284ml boiling chicken or vegetable stock
15g chopped fresh herbs (such as parsley, basil, chives, thyme or rosemary)
2 chopped cooked onions or leeks
cracked black pepper and sea salt

Combine and let stand until the stock is absorbed. Add the herbs and mix well. Use for meat or fish.

Video: Crash Test Kitchen duo Waz & Lenny show us how it's done

The easiest lemon & herb stuffing

325g fresh breadcrumbs
2 tsp finely grated lemon rind
15g chopped mixed fresh herbs (such as parsley, basil, thyme, rosemary or chives)
60g soft butter
sea salt and cracked black pepper

Mix together. Use for chicken, veal, pork or lamb; double the quantities for a turkey.

The easiest caramelised onion stuffing

1 tbs olive oil
1 tbs butter
4 sliced red onions
325g fresh breadcrumbs
1 tbs chopped herbs (such as sage, thyme, oregano or rosemary)

Combine the olive oil, butter and onions in a small pan over low heat for 10 minutes or until the onions are soft and golden. Add the breadcrumbs and herbs and mix well. Use for beef, veal, lamb or chicken.

The easiest cheat's cranberry sauce

500g frozen cranberries
300g caster sugar
57ml malt vinegar
57ml port

Preheat the oven to 200C (390F). Place the cranberries in a baking dish, add the sugar, vinegar and port and toss well to combine. Cook for 30 minutes or until the cranberries are soft and the sauce is thickened. Spoon into hot sterilised jars and store in the fridge frp up to 2 weeks. Serve warm or cold with roast turkey or pork. Makes 682ml.

· This article was amended on Wednesday November 21 2007.