Marvellous mains

Roast pork with sage & double onion stuffing, baked apples & roasties

Bone-in pork loin is a prime cut, and you’ve got two options when carving. Firstly, the whole thing can be taken off the bone and the bones can be served separately like ribs, or you can carve the joint into chops and the meat in-between into thick slices.

■ Serves 8 ■ Prep 50 mins plus overnight salting ■ Cook 2 hrs 30 mins

2kg pork loin on the bone (see butcher’s talk, right), chined and French-trimmed, skin scored
1.5kg Maris Piper potatoes, cut into chunks
sunflower oil, for roasting
8 small dessert apples (like Braeburns)
50g butter
large bunch of sage, leaves picked

FOR THE STUFFING

25g butter
1 small onion, finely chopped
1 tbsp dried sage
small handful of sage leaves, finely chopped
large handful of parsley, chopped
1 pork sausage, meat squeezed from the skin
50g fresh breadcrumbs
1 spring onion, finely sliced
1 lemon, zested

If you have time, the day before roasting, season the pork skin with salt, then chill, uncovered. To get ahead, tip the potatoes into a large pan of cold, salted water, bring to the