Back to Christmas for a couple of posts. As I mentioned earlier, my old dear does a Herculean quantity of cooking over Christmas, so it’s become a bit of a tradition that I’ll give her the night off and cook something up for the family.

This year I opted for a stuffed loin of pork, served with rosemary and thyme roasted new potatoes and buttered cabbage. The only really fiddly bit of this recipe is tying the joint up after you’ve stuffed it. I made a bit of a mess of my string work, but there are plenty of on-line vids to watch to help you hone your skills.

A 2kg joint should serve around 8 people. Get your butcher to bone and butterfly the meat, and score the skin for you, unless you know what you’re doing with a knife.

Ingredients

2kg loin of pork (the best you can afford)

400g pork mince

1 apple, peeled, cored and diced

1 onion, finely chopped

2 cloves of garlic, finely chopped

Handful of sage leaves, finely chopped

Handful of bread crumbs

Zest of a lemon

1/4 nutmeg, grated

Salt and pepper to taste

Another onion, sliced for roasting the joint on on

Half a glass of white wine

Method

It should be no surprise to learn that the first step is to prepare the stuffing, but before you do this set your oven to 230c, then sweat off the onion, apple and garlic in some olive oil, making sure your apple is diced nice and finely. You don’t want to colour the ingredients, just get them softened. When the onion is translucent, set aside to cool a bit.

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