Ingredients

• 1 x 6-bone loin of pork
• sea salt flakes
• 200-250ml/7-9fl oz rapeseed oil
• 5 large floury potatoes
• such as Maris Piper or King Edward
• peeled and cut into large pieces
• 150ml/5fl oz vegetable oil
• 200ml/7fl oz milk
• 5 free-range eggs
• 200g/7oz plain flour
• 2 tsp dried sage leaves
• 2 tsp onion salt
• 1 small swede
• peeled and roughly chopped
• 3 carrots
• peeled and roughly chopped
• knob of butter
• salt and freshly ground black pepper
• small knob of butter
• 2 large Bramley apples
• peeled
• cores removed
• roughly chopped
• drizzle clear honey
• pinch salt
• 2 tbsp rapeseed oil
• 4 rashers smoked streaky bacon
• chopped into 1cm/½in pieces
• 2 heads of spring greens
• leaves separated and rinsed
• tough stalks trimmed
• roughly chopped and blanched
• drained
• salt and freshly ground black pepper
• 50g/2oz toasted hazelnut pieces

Directions

• Before cooking the pork
• remove the meat from the fridge and bring it to room temperature if necessary.
• For the pork
• preheat the oven to its highest temperature. Pat the pork loin dry with kitchen paper. Place the meat onto a roasting tray.
• Roast the meat in the hot oven for 12-15 minutes
• or until the skin begins to blister and the meat takes on some colour. Reduce the oven temperature to 170C/150 Fan/Gas 3 and continue to cook the meat for a further 1 hour
• or until completely cooked through. (The pork is cooked through if the juices run clear if pierced in the thickest part with a skewer.)
• Transfer the pork loin to a chopping board and remove the skin in one piece using a sharp knife. Wrap the pork tightly in aluminium foil and set aside to rest.
• Increase the oven temperature to 190C/170 Fan/Gas 5.
• While the meat rests
• place the skin onto a baking tray and sprinkle all over with salt. Cook in the oven for 18-20 minutes
• or until golden-brown and very crisp
• then remove from the oven.
• For the roast potatoes
• pour enough rapeseed oil into a deep-sided roasting tray to reach 0.5cm/½in up the sides. Carefully transfer the tray to the oven to heat the oil - this should take 15-20 minutes.
• Meanwhile
• boil the potatoes in a pan of salted water for 12-15 minutes
• until almost tender. Drain well
• shaking the potatoes in the colander to roughen the edges.
• Carefully add the potatoes to the hot oil
• as quickly as is safe to do so. (CAUTION: It is important the potatoes are dry before they are added to the oil - if they are wet the hot oil will spit. Take great care not to burn yourself.) Roast the potatoes for 30-40 minutes
• turning a couple of times until golden-brown all over.
• For the Yorkshire puddings
• divide the oil equally among the 12 holes of a muffin tin. Heat the oil in the oven for 15-20 minutes
• until smoking hot.
• Whisk the milk and eggs together into a large bowl until well combined. Gradually sprinkle in the flour
• whisking after each addition
• until the mixture forms a smooth batter with the consistency of double cream. Add the dried sage and onion salt and whisk again. Transfer the batter to a large jug
• then set aside to rest for 5 minutes.
• When the oil is very hot
• carefully remove the muffin tin from the oven and pour enough batter into each of the wells to reach 1.5cm/½in up the sides. Return the muffin tin to the oven and cook the Yorkshire puddings for 18-20 minutes
• or until risen
• crisp and golden-brown.
• Meanwhile
• for the mash
• boil the swede and carrots in a pan of salted
• boiling water for 25-30 minutes
• or until tender. Drain well and mash with the butter until smooth. Season
• to taste
• with salt and freshly ground black pepper.
• Meanwhile
• for the apple sauce
• heat the butter in a lidded saucepan over a medium heat. When the butter is foaming
• add the apple and a splash of cold water
• then cover the pan with the lid. Reduce the heat to low and cook the apples for 12-15 minutes
• or until completely tender. Just before serving
• stir in the honey and salt. Beat the mixture until well combined but still retaining some texture.
• For the spring greens
• heat the oil in a large frying pan over a high heat. Add the chopped bacon and fry for 3-4 minutes
• stirring regularly
• until the fat has melted and the bacon is crisp and golden-brown.
• Add the spring greens to the pan and stir-fry for 1-2 minutes
• or until wilted and coated in the fat. Season
• to taste
• with salt and freshly ground black pepper
• then stir in the hazelnut pieces.
• To serve
• slice the pork loin joint into 6 one-bone portions or cutlets. Serve the Yorkshire puddings
• vegetables and apple sauce alongside.