Pork with apple and fennel

Who doesn’t love roast pork and crackling! the apple and fennel is used both as a sauce on the side and in a filling to add moisture and flavour.

Easy/prepare ahead • ready in 2 hrs 20 mins • Serves 8-10

2 bulbs fennel, trimmed and cut into small chunks

600g Bramley apples, peeled, cored and chopped

2tbsp fennel seeds

2kg piece boned and rolled loin of pork sea salt

1 Steam the fennel until tender. meanwhile, cook the apples with just a little water until soft and pulpy. Put into a sieve to drain off any excess water then blitz the fennel and apple together in a food processor. Season with salt and pepper and stir in the fennel seeds. 2 Open out the pork loin and cut a “pocket” around the central loin. Spread a little sauce across the length of the pork in the cut. now re-tie it with butcher’s string. You can leave it uncovered in the fridge until you are ready to roast it. This will also dry out the skin further and give better crackling.

3 To roast, heat the oven to 220C, gas 7. Sprinkle sea salt over the skin and roast for around 20 mins until the skin is crackling. Then reduce the oven to 180C, gas 4 and roast for a further 1 hr 40 mins. Let the meat rest out of the oven for 10-15 mins. Serve with the sauce (hot or cold) on the side and seasonal vegetables. Per serving: 356-284 calories, 11-9g fat (3.5-3g saturated), 7-6g carbohydrate