Ingredients

• 1.5kg/3lb 5oz pork loin
• skin and fat scored diagonally several times using a very sharp knife (ask your butcher to do this for you)
• 3 tbsp olive oil
• 1 tbsp sea salt flakes
• freshly ground black pepper
• 4 large Bramley apples
• peeled
• cored and cut into chunks
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ tsp ground allspice
• 1 pinch ground cloves
• ½ tsp ground ginger
• 50g/2oz butter
• 2-3 tbsp caster sugar
• to taste
• 1kg/2lb 2oz floury potatoes (such as King Edwards or Desiree)
• peeled
• cut into chunks
• 110g/4oz butter
• 110ml/4fl oz full-fat milk
• 50g/2oz butter
• 250g/9oz spring greens
• thickly sliced
• 2 pinches freshly ground nutmeg

Directions

• For the pork
• preheat the oven to 230C/475F/Gas 8.
• Bring a kettle of water to the boil. Place the pork on a metal rack suspended over the sink or a bowl and pour the boiling water over the pork
• allowing to drain.
• Pat the pork dry with kitchen paper
• then rub all over with the olive oil and season
• to taste
• with the salt flakes and freshly ground black pepper. Roll the pork into a neat cylinder and tie with butchers' string.
• Place the pork into a roasting tray and roast for 30 minutes.
• Reduce the oven temperature to 180C/350F/Gas 4 and cook the pork for a further 1-1¼ hours
• or until the crackling is crisp and the meat is tender and cooked through.
• Meanwhile
• for the roasted apple
• place the apples onto a roasting tray.
• Mix the spices together in a bowl
• then sprinkle the mixed spices over the apples and stir to coat.
• Dot the butter over the top of the apples and then pour over two tablespoons of water.
• Place in the oven with the pork and roast for 20 minutes
• or until the apple is tender. When ready to serve
• roughly mash with a fork
• add sugar and seasoning
• to taste.
• For the mash
• place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes
• or until the potatoes are tender.
• Drain the potatoes and return to the pan. Place over a low heat for one minute to dry off any excess moisture.
• Mash the potatoes well or pass through a ricer into a clean saucepan.
• Meanwhile
• place the butter and milk into a saucepan and bring to a simmer
• then beat the butter and milk into the mashed potato. Season
• to taste
• with salt and freshly ground black pepper.
• For the greens
• heat a separate frying pan until medium hot
• add the butter and 50ml/2fl oz water and bring to a boil
• then add the spring greens and fry until just wilted. Season with a touch of salt
• black pepper and ground nutmeg.
• Remove the pork from the oven
• place the meat onto a plate and set aside to rest for 15 minutes. Bring the juices in the roasting tin to a simmer over a medium heat.
• To serve
• carve the pork into slices and serve with some mash
• the spring greens and a dollop of roasted apple. Finish with a drizzle of pan juices.