Stuffed pork loin with crackling

1.Preheat oven to 250°C fan bake.

2.For the stuffing, gently fry the onion in the olive oil. When soft, add the chicken livers and pork mince. Break up the mince and cook for about 10 minutes.

3.Add the pine nuts, raisins, sage and parsley, then season with salt and pepper.

4.Stir in ¼ cup wine and simmer for another minute before taking off the heat to cool. It doesn’t need to be cooked through at this stage as it will also cook more when roasted.

5.Lay the pork, skin-side down, on a board and season well with 1 tsp of the salt, pepper and a little of the olive oil, massaging it into the meat.

6.Spoon the stuffing down the middle of the opened loin. Have your twine ready – either one arm’s length piece or 4-6 shorter strands. Roll the meat up quite tightly and tie firmlyto hold it all in place.

7.Pat the skin dry with a paper towel, drizzle with more olive oil and 1 tsp salt. Lay the carrots in a roasting tray like a trivet and put the meat on top. Pour the remaining red wine and water around but not over the meat.

8.Cook for 10-15 minutes on a high temperature, then reduce oven to 170°C and cook for 2-2½ hours until golden and cooked through.

9.Rest the meat for 15-20 minutes before slicing into thick slices. To make it easier to cut, you can carefully remove the skin/crackling, breaking it up and serving it alongside the pork slices.

10.Serve with the carrots, a salad and any other trimmings you feel like for a gorgeous Christmas dinner.