Recipe for Roast Pork with Apple and Saffron Chutney 
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Yield:
8
Ingredients:
Amount Ingredient
30 gm butter
75 gm caster sugar
2 lrg coxs orange pippin apples
350 gm peeled cored and roughly diced
5 tbl cider vinegar
1 pch saffron threads
100 gm dried cranberries
50 gm sultanas
350 gm pumpkin peeled and diced
1/2 x red chilli deseeded and finely chopped 2.3kg loin pork boned skin finely scored (choose a thin narrow joint)
Instructions:
Instructions: Chopped flatleafed parsley and saffron threads to garnish

To make the chutney melt the butter and sugar In a heavybased saucepan on the simmering plate until golden.

Add the next seven ingredients and cook stirring on the boiling plate until caramelised. Add 2 tbsp water and cook in the simmering oven for 5 to 8 minutes.

Set the chutney aside to cool.

Slit the pork lengthways almost through the muscle and open out.

Place two thirds of the chutney down the middle and roll up.

Tie joint at intervals with string but not too tightly.

Reserve the leftover chutney.

Place the pork in a roasting tin and sprinkle the skin generously with salt then cook on the bottom runners of the roasting oven for I A hours.

Add the reserved chutney to the roasting tin for last 10 minutes of cooking time then remove pork from oven cover loosely and rest in the simmering oven for 20 minutes. Slice the pork thickly and gamish with parsley and saffron threads.

Traditional roast pork is given a lift with apple and saffron chutney making it an ideal dish for a sunday lunch with a difference.

Serves 8

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