Roast Pork

I want to do a roast for dinner tonight. As I am a male with limited cooking experience, could someone tell me a nice way to cook a leg of pork and the best vegies etc to accompany it. Thanks.

This is fishers recipe

Pork Crackling on Roast
Chilled pork is easier to score and cut. The same method is applied to pork crackling on your roast.
Score right down to fat, pour over boiling water, let cool, dry off , rub with oil and sprinkle on salt.
Initially, roast for 20 minutes at 220°c( this helps to get the fat bubbling under the skin ) Now open the door for a few minutes and turn the heat down to 180°c .
Close the door again and roast for 1 hour, basting occasionally. Interior temperature should be 71c ~ 80cRemove the pork and turn up the oven back to 220°c.
Put the joint into a clean roasting pan and roast for a final 5 - 20 minutes. This final blast helps the crackling and time depends on roast size and state of crackling.
The crackling can be removed / peeled off the roast and placed on a dish and grilled, fat side down if need be.
Do NOT remove the fat underneath as this is what makes the crackling so tasty.

and the same but a bit more in depth for you.
Roast PorkPreheat oven to 220c
Ingredients:
2 - 3 cloves slivered garlicolive oil2 - 3tsp salt1/4tsp freshly ground pepper1small bunch fresh rosemary
1 small bunch fresh sagerosemary sprigs or sliced peeled apples1/2 cup water with few drops of lemon juice.
Method:
With a small sharp knife, cut slits into all sides of pork and insert slivers of garlic. Chilled pork is easier to score and cut.
Score right down to fat, pour over boiling water, let cool. Now dry off , rub with oil and sprinkle on lots of salt and black pepper.
Initially, roast for 20 minutes at 220°c ( this helps to get the fat bubbling under the skin ) Now open the door for a few minutes and turn the heat down to 180°c . Place rosemary leaves and finely cut sage on top. Close the door again and roast for 1 hour, basting occasionally.
Remove the pork and turn up the oven back to 220°c. Final cooking time depends on size of roast and state of crackling.
Put the joint into a clean roasting pan and roast for a final 5 - 20 minutes. ( this final blast helps the crackling )
Roast pork until a meat thermometer inserted in centre of pork reaches between71 ~ 80 degree c.
You can sit it on a bed of rosemary sprigs OR sliced granny smith apples which you have poured the lemoned water over.
Transfer pork to cutting board. Let stand 15 minutes before slicing
Make an apple sauce using the apples ORlight gravy from the pan after removing the rosemary sprigs. .