Crispy crackling pork with sweet onions

Serves: 6-8 Ready in: 2hr 30mins

Cost per serving: £2.55

150g/7oz one-day old bread, crusts trimmed 75g/3oz pancetta, roughly chopped, or use unsalted bacon 1 garlic clove, crushed 75g/3oz butter, melted 25g/1oz dried cranberries Handful of flat-leaf parsley, roughly chopped

2 sage leaves

Salt and freshly ground black pepper 2kg/4lb 6oz boneless pork loin joint, rind on

2tbsp olive oil

4 large red onions, cut in half

1 Pulse the bread in a food processor to make coarse crumbs. Add the pancetta and garlic and pulse until combined. Add the butter, cranberries, parsley and sage and pulse until just combined. Season.

2 Preheat the oven to 240°C/Fan 220°C/Gas Mark 9. Pat the rind of the pork loin dry using kitchen paper). Using a sharp knife, score the rind at 1.25cm/½in intervals. Open out the pork flat and place it, rind side down on a board.

3 Press about half the stuffing mixture along the centre of the pork, then roll up to enclose the filling. Tie with kitchen string at 2cm/¾in intervals. Brush the rind with 1 tablespoon of the oil and season with plenty of salt.

Place on a wire rack set over a large shallow roasting tin.

4 Roast the pork, uncovered, for 25mins. Reduce the oven to 180°C/Fan 160°C/Gas Mark 4 and cook, uncovered, for 1hr 20mins or until the juices run clear when pierced with a skewer.

5 In the meantime, place the onions on a small oven tray lined with baking paper. Drizzle with the remaining oil and season with salt and pepper and roast with the pork for the last 30mins of cooking time. Sprinkle over the remaining stuffing mixture then roast for a further 15mins or until browned. Cover and leave to rest for 15mins.

6 Serve with the sweet onions and roasted vegetables and plums, if liked.