There is no great secret, despite what silly people may tell you. Simply get the butcher to score the skin, then rub a little oil and seasoning in it before you put it in the oven. Roast at a high temperature for a while, then turn the heat down a little. No secret.*
And if I can get good crackling in my pokey little oven, then anyone can. Unfortunately, both pork dinners were devoured before I remembered to take a photo, so you'll just have to take my word for it.
I did, however, get a photo of the apple sauce I made to go with the pork today:
But, anyway, the recipe is another one from River Cottage Everyday and it is very simple - I used 2kg Bramley apples (cored, peeled and sliced) and 4tbsp caster sugar (the sugar is dependent on how sweet you want it) and simmered it gently in a large saucepan until it looked pretty much as it does above. My fiancé says he would have liked it a bit sweeter, but that was just right for me, as I like to still get some of the tartness from the apples coming through.
I think next time I will make less because I have quite a lot left in the fridge, although the book says it keeps for about two weeks. (It can also be used as an apple compote - so I think I'll be having some mixed with some natural yoghurt over the next couple of weeks. Yummy.)
And while it is a simple recipe, it took a long time to peel, core and slice all those apples. I chose to listen to Aerosmith while I did this - you may have a different rock band you like to listen to while slicing apples, but I recommend something with a good beat.
*Real Cooking by Nigel Slater