Roast pork with apricots and sage

As impressive as a turkey but with the added bonus of crisp, crunchy crackling.

Serves 6. Ready in 2hrs 15 mins, plus resting 20g (¾oz) butter 125g (4oz) chestnut mushrooms, finely chopped 1 medium onion, finely chopped 1 garlic clove, finely chopped 60g (2oz) dried apricots, finely chopped 1tbsp sage leaves, finely chopped 1.5kg (3lb) piece of pork loin, boned and rind scored Apple sauce, to serve 1

Heat the butter in a frying pan, add the mushrooms, onion and garlic and cook on a low heat for 10 mins. Drain off excess liquid, add the apricots and sage. Season with salt and pepper.

Lay the pork on a board, rind-side down. Cut a pocket into the loin, spread with the mushroom mixture and roll up the pork. With an extra person to help, tie the pork securely at 3cm (1¼in) intervals with butcher’s string. Put on a plate and leave uncovered in the fridge overnight.

2 Remove the pork from the fridge and leave at room temperature for 30 mins. Heat the oven to 240C/Gas 9. Rub 2tsp sea salt over the rind and roast in the oven for 30 mins. Reduce the temperature to 180C/Gas 4 and roast for 1 hr until the crackling is crisp and the juices run clear when a skewer is inserted into the centre of the meat (if using a meat thermometer, the temperature should be 70C).

3 Leave to stand for 15 mins before serving with apple sauce.

Per serving: 417 cals, 18g fat, 9g sat fat, 6g carbs.

TIP For perfect crackling, it’s important that the rind is dry, so remove the meat from any packaging and leave it uncovered for a few hours before cooking