French trimmed roast pork recipe
 The roast with the most! French trimmed roast pork with a sausagemeat, cranberry and chestnut stuffing, crisp crackling and a rich gravy. A great alternative to roast turkey at Christmas. 3kg/10½oz French trimmed rack of porkolive oil, for rubbingsalt, to season 3kg/10½oz French trimmed rack of pork olive oil, for rubbing salt, to season 1 tbsp olive oil1 onion, finely chopped50g/1¾oz cranberries or roughly chopped prunes5 tbsp calvados or brandy2 large sprigs thyme, leaves picked½ tsp ground allspicenutmeg, to grate500g/1lb 2oz sausagemeat100g/3½oz cooked chestnuts, crumbled 1 tbsp olive oil 1 onion, finely chopped 50g/1¾oz cranberries or roughly chopped prunes 5 tbsp calvados or brandy 2 large sprigs thyme, leaves picked ½ tsp ground allspice nutmeg, to grate 500g/1lb 2oz sausagemeat 100g/3½oz cooked chestnuts, crumbled 1 onion, slicedfew sprigs thyme3–4 tart eating apples, halved horizontally1 tsp soft light brown sugar 1 onion, sliced few sprigs thyme 3–4 tart eating apples, halved horizontally 1 tsp soft light brown sugar 1 tbsp flour200ml/7fl oz cider400ml/14fl oz chicken or pork stock1 tsp apple jelly (optional)½–1 tbsp calvados or brandy (optional) 1 tbsp flour 200ml/7fl oz cider 400ml/14fl oz chicken or pork stock 1 tsp apple jelly (optional) ½–1 tbsp calvados or brandy (optional) Method First score and prepare the pork skin, this is easiest when it is still fridge-cold. Score the skin all along the joint, then cut the skin and fat away from the top of the joint and along the contour of the joint, leaving around 5cm/2in intact at the base so it remains in one piece (this will create a flap where the stuffing will be added later). Leave out of the fridge to come up to room temperature.Preheat the oven to 220C/200C Fan/Gas 7.To make the stuffing, heat the oil in a frying pan. Gently fry the onion until soft and translucent, then remove from the heat to cool. Put the cranberries or prunes in a small saucepan with the calvados or brandy. Bring to the boil, then remove from the heat and leave until all the liquid has been absorbed. Combine the onions and cranberries or prunes with all the remaining ingredients, mixing thoroughly. Pull back the flap you have cut on the joint of pork and spread the stuffing over the exposed area. Replace the flap, then tie the joint together at intervals to help keep the stuffing in place. Rub the skin with oil and season with salt. Weigh the joint and work out the cooking time – it will take 30 minutes per 500g/1lb 2oz after the initial sizzle.Arrange the onions over the centre of a large roasting tin and top with the thyme sprigs. Place the pork on top. Put in the oven and roast for 20 minutes, then reduce the temperature to 180C/160C Fan/Gas 4. Cook for the time you have worked out, sprinkling the cut sides of the apples with the sugar and adding for the last 45 minutes.Remove the pork, apples and onions from the roasting tin. Loosely cover with kitchen foil to rest. Drain off any liquid, then set the tin over a heat and stir in the flour. Stir to deglaze the tin and make a roux, then gradually add the cider and stir to a thick paste. Pour in the stock and any skimmed pan juices, then stir until the base of the tin is completely clean. Strain into a saucepan. Taste for seasoning and add a little apple jelly and calvados or brandy to taste (if using). First score and prepare the pork skin, this is easiest when it is still fridge-cold. Score the skin all along the joint, then cut the skin and fat away from the top of the joint and along the contour of the joint, leaving around 5cm/2in intact at the base so it remains in one piece (this will create a flap where the stuffing will be added later). Leave out of the fridge to come up to room temperature. First score and prepare the pork skin, this is easiest when it is still fridge-cold. Score the skin all along the joint, then cut the skin and fat away from the top of the joint and along the contour of the joint, leaving around 5cm/2in intact at the base so it remains in one piece (this will create a flap where the stuffing will be added later). Leave out of the fridge to come up to room temperature. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the stuffing, heat the oil in a frying pan. Gently fry the onion until soft and translucent, then remove from the heat to cool. Put the cranberries or prunes in a small saucepan with the calvados or brandy. Bring to the boil, then remove from the heat and leave until all the liquid has been absorbed. Combine the onions and cranberries or prunes with all the remaining ingredients, mixing thoroughly. To make the stuffing, heat the oil in a frying pan. Gently fry the onion until soft and translucent, then remove from the heat to cool. Put the cranberries or prunes in a small saucepan with the calvados or brandy. Bring to the boil, then remove from the heat and leave until all the liquid has been absorbed. Combine the onions and cranberries or prunes with all the remaining ingredients, mixing thoroughly. Pull back the flap you have cut on the joint of pork and spread the stuffing over the exposed area. Replace the flap, then tie the joint together at intervals to help keep the stuffing in place. Rub the skin with oil and season with salt. Weigh the joint and work out the cooking time – it will take 30 minutes per 500g/1lb 2oz after the initial sizzle. Pull back the flap you have cut on the joint of pork and spread the stuffing over the exposed area. Replace the flap, then tie the joint together at intervals to help keep the stuffing in place. Rub the skin with oil and season with salt. Weigh the joint and work out the cooking time – it will take 30 minutes per 500g/1lb 2oz after the initial sizzle. Arrange the onions over the centre of a large roasting tin and top with the thyme sprigs. Place the pork on top. Put in the oven and roast for 20 minutes, then reduce the temperature to 180C/160C Fan/Gas 4. Cook for the time you have worked out, sprinkling the cut sides of the apples with the sugar and adding for the last 45 minutes. Arrange the onions over the centre of a large roasting tin and top with the thyme sprigs. Place the pork on top. Put in the oven and roast for 20 minutes, then reduce the temperature to 180C/160C Fan/Gas 4. Cook for the time you have worked out, sprinkling the cut sides of the apples with the sugar and adding for the last 45 minutes. Remove the pork, apples and onions from the roasting tin. Loosely cover with kitchen foil to rest. Drain off any liquid, then set the tin over a heat and stir in the flour. Stir to deglaze the tin and make a roux, then gradually add the cider and stir to a thick paste. Pour in the stock and any skimmed pan juices, then stir until the base of the tin is completely clean. Strain into a saucepan. Taste for seasoning and add a little apple jelly and calvados or brandy to taste (if using). Remove the pork, apples and onions from the roasting tin. Loosely cover with kitchen foil to rest. Drain off any liquid, then set the tin over a heat and stir in the flour. Stir to deglaze the tin and make a roux, then gradually add the cider and stir to a thick paste. Pour in the stock and any skimmed pan juices, then stir until the base of the tin is completely clean. Strain into a saucepan. Taste for seasoning and add a little apple jelly and calvados or brandy to taste (if using).