Instructions: Ask the butcher to make a pocket lengthways through the centre of the pork.

To prepare the filling, simmer apricots in 4 tablespoons water with ginger and sugar for a few minutes, until soft and juicy. Strain, reserving the liquid. Mix apricots with pinenuts and use to fill the cavity in the pork.

Tie with string at 3 cm intervals along the pork, put into a baking dish with butter and oil. Bake in a moderate oven (180 deg C) for about 1 1/2 to 1 3/4 hours or until done to your taste. The timing depends on size of pork, but try not to overcook.

While the pork cooks, make a glaze with reserved apricot liquid, lime marmalade, orange juice and mustard, brush over the pork during last 30 minutes. Serve hot or cold.

If serving hot, make a light gravy in the baking dish with a little chicken stock and orange juice, then stir until bubbling to incorporate the meat juices.Serves 8.

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