Ingredients

• 1.75kg/4lb boned foreloin of pork, skin scored at 5mm/¼in intervals
• 1 tbsp salt
• 25g/1oz butter
• 1 tbsp sunflower oil
• 1 onion, chopped
• 100g/4oz dried ready-to-eat apricots, chopped
• 1 tbsp fresh sage, chopped
• 2 garlic cloves, crushed
• 100g/4oz fresh white breadcrumbs
• 1 egg, beaten
• 2 tsp flour
• 150ml/¼ pint cider or red or white wine
• 150ml/¼ pint vegetable or pork stock
•   seasoning

Method

1. Make the stuffing: heat the butter and oil in a pan and gently fry the onion until softened. Mix the apricots, sage, garlic and breadcrumbs, then stir in the onion and seasoning. Stir in the beaten egg and mix well.
2. Preheat the oven to 180C/350F/Gas 4. Place the joint, skin side down, on a flat surface and trim away any loose fat or connective tissue to give a good shape. Spoon the stuffing along the centre, roll up the joint and tie with string at 2.5cm/1in intervals.
3. Weigh the joint to calculate the cooking time (30 minutes per 450g/1lb plus 30 minutes). Sprinkle the salt evenly over the skin. Place in a roasting tin and cover any exposed stuffing with a strip of foil, then place in the oven.
4. When the joint is cooked, transfer to a serving plate and leave it to rest in a warm place for about 10 minutes. Meanwhile, make the gravy. Pour off most of the fat from the roasting tin, leaving behind about five tablespoons of the juices.
5. Stir the flour into the juices in the roasting tin and cook for 1 minute, stirring. Slowly stir in the cider or wine and the stock until the gravy is thickened and smooth. Boil rapidly for 2-3 minutes, then season. Strain the gravy into a serving jug and keep warm.
6. Cut the string from the joint and cut through the fat just underneath the crackling. Remove and cut into pieces. Carve the pork into thin slices and serve with gravy, crackling, apple sauce and vegetables.

Notes