ROLLED BELLY OF PORK WITH APPLES AND RED ONIONS

Serves 6

This minimum-fuss pork is cooked the Italian way: rolled with lots of herbs, but pretty much left to speak for itself. So, this is the time to buy the best-quality belly of pork you can. Luckily with belly being such an economical cut, you won’t need to break the bank.

20g bunch sage, leaves picked and finely chopped

4 sprigs rosemary, leaves picked and finely chopped

1 tsp fennel seeds

2 garlic cloves, finely chopped 2 tbsp olive oil

75kg piece boned pork belly, rind on (ask your butcher to score the rind for you)

For the apples and onions

3 small red apples, halved

Juice of 1 lemon

2 tbsp maple syrup

3 red onions, quartered

3 large rosemary sprigs

3 small sprigs bay

25g butter

2 tbsp olive oil

preheat oven to 200°c/ 180°c fan. put the sage, rosemary and fennel seeds into a bowl with the garlic and 1 tablespoon of the oil. Lay the pork on a board, rind-sidedown, then rub all over with herb mixture. season with salt and freshly ground black pepper. roll the meat into a long sausage shape and secure with string. rub the skin with remaining oil and sprinkle with salt. Lay the joint in a large roasting tin and cook for 20 minutes, then reduce the temperature to 180°c/160°c fan and cook for 2½ hours.

Toss the apples into a bowl with the lemon juice. set aside for 5 minutes, then drain. return apples to bowl and fold through the maple syrup. season and place in the roasting tin with the pork. Add the onion , rosemary and bay and dot the butter over the apples and onions. drizzle with olive oil. increase the oven temperature to 200°c/180°c fan. cook for 20 minutes, or until the vegetables are soft and the crackling on the pork crisp.

slice the pork and serve with the roasted apples and onions, and the side dishes.