Roast Stuffed Loin of Pork with Crackling & Bramley Apple Sauce

5 lbs. loin of pork with the skin still on

Fresh Herb Stuffing
12 ozs butter
3 ozs chopped onion
12 cups approx. soft white breadcrumbs
2 tablespoons chopped herbs (parsley, thyme, chives, marjoram, savory, perhaps very little sage or rosemary)
 Salt and freshly ground pepper

Gravy
1 pint (600ml/22 cups) home-made chicken stock
Roux (optional)

Bramley Apple Sauce
1 lb (450g) cooking apples, e.g. Bramley Seedling or Grenadier
2 tablespoons water
2 ozs (55g/scant 3 cup) sugar, depending on how tart the apples are

For really good crackling score the skin at 3 inch (5mm) intervals running with the grain - let your butcher do this if possible because the skin is quite tough. (This will also make it easier to carve later).

Then make the stuffing: sweat the onions gently in the butter for 5 or 6 minutes. When they are soft, stir in the crumbs and freshly chopped herbs and a little salt and pepper to taste, cool.

Preheat the oven to 190C/375F. Put the joint skin side down on the work top sprinkle with salt and freshly ground pepper, spread the stuffing over the meat, roll up tightly and tie with cotton string, season the rind with salt. Roast on a rack, allowing 25-28 minutes lb (450g). Baste every now and then.

Just before the end of cooking time remove the pork to another roasting tin, replace in the oven and turn up the temperature to very hot 230C/450F, to get crisp crackling. When the joint is cooked the juices should run clear - one doesn't eat pink pork, put the pork onto a hot carving dish and allow to rest in a very cool oven while you make the gravy in the original roasting tin.

To make the gravy, de-grease the roasting pan, add the chicken stock and de-glaze the pan. Bring to the boil. Season and thicken with a little roux, if desired. Freshly chopped herbs may be added to the gravy. Serve with crispy, roast potatoes and Bramley Apple Sauce.

Bramley Apple Sauce

The trick with Apple Sauce is to cook it covered on a low heat with very little water.

Peel, quarter and core the apples. Cut the pieces into two and put in a stainless steel or cast iron saucepan with sugar and water. Cover and put over a low heat. As soon as the apple has broken down, beat into a puree, stir and taste for sweetness. Serve warm.

Note: Apple Sauce freezes perfectly, so make more than you need and freeze in tiny, plastic cartons. It is also a good way to use up windfalls.