Instructions: Roughly chop the prunes mix with 2 level tbsp sage the crushed garlic and 50g butter.

Remove rind from pork and set aside. Open pork out like a book season with pepper and spread with prune mixture. Reshape pork and secure with string.

Brush the rind with 1 tbsp oil; coat in salt and cut into 10mm pieces with scissors.

Place in a roasting tin and cook on the top runners of the roasting ovenfor 20 to 25 minutes or until very crisp: drain immediately and place in the simmering ovenuntil required.

Roughly chop the shallots.

Peel core and roughly chop the apples; toss in lemon juice.

Heat the remaining oil and butter in a 2.4 litre flameproof casserole on the boiling plate; brown pork and set aside.

Add shallots; cook stirring for 3 to 4 minutes or until soft and golden.

Add apples; cook for 3 minutes.

Return pork to casserole add apple juice bring to the boil and cover.

Cook on the grid shelf of the roasting ovenfor 1 1/4 to 1 1/2 hours.

Wrap the meat in foil then place in the simmering ovenfor 30 minutes.

Cook in the middle of the baking ovenfor 1 1/4 to 2 hours.

Wrap the meat in foil and place in the simmering ovenfor 30 minutes.

Skim juices of any fat add the stock and remaining sage bring to the boil and bubble on the floor of the roasting ovenfor 20 to 30 minutes or until syrupy.

Season and serve with the sliced pork and crispy rind.

aga tip: the pork will be easier to slice if it is covered with foil and left to stand in the simmering oven. Roast pork can be very dry but this cooking method ensures it will be deliciously moist.

Serves 8

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